Transglutaminase Enzyme is used as a food additive in order to improve the properties of final products with multiple applications in the Meat, Fish, Dairy and Bakery sectors.
The use of Transglutaminase in meat and fish preparations helps to improve firmness, elasticity, viscosity, thermo-stability and liquid retention capacities. Specific Transglutaminase formulations also allows to transform worthless cuts of meat ot fish without commercial value into standardized portions with a high added value. This enzyme may be used in all types of meat and fish.
In diary products, Transglutaminase works by increasing the cheese yield and improving the texture in full-fat and skimmed yoghurt, so reducing costs.
Transglutaminase is also indicated for bakery products such as bread, pastries, puff pastries and gluten free products as it improves the dough elasticity, volume and texture.