Transglutaminase (Meat Glue)
Transglutaminase is a naturally occurring enzyme found in most living tissues and is essential in protein crosslinking. It catalyzes the formation of covalent bonds between glutamine and lysine amino acids, thereby improving the texture, stability, and functionality of various protein-based foods.
Multi-Functional TGase
Solutions can be widely applied to meat, noodles, bakery, and vegetarian products
- Meat and poultry
- Plant-based products
- Noodles and bakery items
Cold Fish Binding Applications
Solutions are specifically developed for cold raw fish binding applications (restructured fish products), where they efficiently link raw pieces and improve the quality of fish raw materials, allowing the desired shaping according to production needs and final consumer requests. The final reformed product has perfect sliceability and excellent slice quality.
TG-based enzymatic formulation specifically designed for cold binding of raw fish.
- Effectively bind raw fish pieces
- Improve material handling and shaping
- Enable high-quality slicing with superior texture
Applications: Restructured fish fillets, sushi-style blocks, sashimi, and more.
Fish & Surimi Product Enhancement
Solutions are specifically developed for fish and surimi-based products (like Crab Sticks, Fish Balls, etc.), where they help to get a better product quality through the improvement of important rheological food properties like texture, firmness, elasticity, chewiness, and juiciness.
- Texture and firmness
- Elasticity, chewiness, and juiciness
- Overall product stability and structure
Applications: Fish balls, imitation crab, surimi snacks.
Restructured Meat Solutions
solutions are specifically developed for restructured meat products from BRC food Ingredient transglutaminase manufacturer, where it efficiently links fresh meat pieces and improves the quality of meat raw materials, allowing the desired shaping according to production needs and final consumer requests. The final reformed product has perfect sliceability and excellent slice quality.
- Strong bonding of fresh meat cuts
- Custom shaping flexibility
- Enhanced slicing quality and appearance
Applications: Hams, roulades, meat loaves, composite meat cuts.
Cold Meat Binding (e.g., Bacon)
solutions are specifically developed for cold meat binding applications (restructured meat products such as bacon additives), where it efficiently links fresh meat pieces and improve the quality of meat raw materials, allowing the desired shaping according to production needs and final consumer requests.
- Promote adhesion between meat pieces
- Enhance product shape and structure
- Improve texture for slicing and packaging
Dairy Product Applications
Solutions are specifically developed for the dairy sector (milk-based products like yogurt, curd, quark, cheese, sour cream, etc.), where they help to get a better product quality through the improvement of important rheological properties of food while allowing clean labeling (E-numbers free) and reducing costs.
- Improved rheological properties and texture
- Better water retention and creaminess
- Compatibility with clean-label formulations
Contact BRC Food Tech today to inquire about TGase solutions for sale, request technical specifications, or discuss customized formulation support for your production needs. We offer tailored transglutaminase-based additive solutions for fish, ham, sausage, tofu, cheese, noodles, and baked goods — helping our partners improve product consistency, quality, and shelf life.
