Transglutaminase

Meat Products:

• Used to bind meat pieces together, such as in restructured steaks, nuggets, and sausages, improving texture and yield.

Dairy and Cheese:

• Enhances texture and sliceability in cheese products, facilitating protein cross-linking.

Bakery:

• Improves dough elasticity and structure in bread and pastry products, enhancing volume and texture.

Seafood:

• Binds seafood proteins, improving firmness and reducing breakage during processing.

Processed Foods:

• Used in ready-to-eat meals, snacks, and convenience foods to improve texture and appearance.

Vegetarian and Vegan Products:

• Helps in texture modification and binding in plant-based meat substitutes and dairy alternatives.