Transglutaminase Enzyme – Natural Meat Binder

Transglutaminase (TG enzyme) is a natural protein-binding enzyme commonly used in the food industry, particularly in fish products, meat products, ham, and other processed meats. It works by cross-linking proteins, enhancing the texture and binding ability of meat, making it a highly effective meat binder.

🔹 Key Benefits of Transglutaminase:

✔ Natural Binder – Binds proteins together without chemical additives or artificial ingredients.
✔ Improved Texture – Enhances the texture of meat, fish, and plant-based products by making them firmer and more cohesive.
✔ Increased Yield – Minimizes product loss during processing by binding smaller pieces of meat together, improving overall yield.
✔ Clean Label – No synthetic additives, providing a natural solution for food manufacturers.
✔ Versatile Application – Suitable for various types of meat and seafood products.

🔸 Applications of Transglutaminase:

✅ Fish Products – Used to bind fish fillets or surimi-based products into a uniform mass.
✅ Meat Products – For restructured meats, meatballs, burgers, and other processed meat products.
✅ Ham & Sausages – Enhances binding and texture, allowing for consistent slicing and improved product quality.
✅ Plant-Based Meats – Effective for plant-based meat alternatives, improving texture and protein binding in vegetarian or vegan products.

🌟 Why Choose Our Transglutaminase?

🔹 High Purity & Efficiency – Superior binding performance with consistent results.
🔹 Food-Safe – Compliant with international food safety standards for use in meat, fish, and plant-based products.
🔹 Competitive Pricing – Cost-effective solution for food manufacturers looking to improve product quality.
🔹 24/7 Technical Support – Expert guidance available anytime to help integrate and optimize enzyme use in production.

Would you like further details on dosage, packaging, or specific guidelines for using Transglutaminase in your products?