In food processing, transglutaminase is used to bind proteins together, which can be used as an adhesive to improve the texture of protein-rich food and integrate new taste. At present, ProBinder® Transglutaminase provides 4 series of products, mainly used in sausage, meatball, recombinant meat, seafood products, fish products, and other meat products, as well as cheese, yogurt, frozen dessert, and other food.
·Provides a natural cross-link of meat protein
·Can restructure to any size for a standardized product
·Adds high value
·Does not influence the flavor
·Easy to handle
·Develops a better creaminess
·Reduces the usage of dry matter (cost savings)
·Reduces or replaces the usage of emulsifiers or stabilizers
·Enables cost savings through the reduction of protein and other additives
(3)Benefits in Cheese:
·Provides a better structure especially in soft products such as cream, cottage, and feta cheese, etc.
·Facilitates slicing process
In commercial food processing, transglutaminase is used to bond proteins together. Examples of foods made using transglutaminase include imitation crabmeat and fish balls. It is used in a variety of processes, including the production of processed meat and fish products. Transglutaminase can be used as a binding agent to improve the texture of protein-rich foods such as surimi or ham. Transglutaminase is also used in molecular gastronomy to meld new textures with existing taste