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Transglutaminase (TG), better known to chefs as “Meat Glue,” which is widely distributed in nature, is an enzyme with the revolutionary ability to improve the physical properties of various protein containing foods.
TG made by YOTABIO is produced through fermentation process which is similar to making beer, wine and cheese, using conventional microorganisms.
Typically TG works within the protein of food materials, and contributes to improving texture properties.Because there is no technological function in the final products, TG is legally to be assessed as a processing aid, not as a food additive.
Additional additives or a heating process to create bonds is not required
Does not affect flavour in final product application
Improves food texture, Increases water retention
Bakery, Dairy, Meat, Fish & seafood
Types of TG
Contains TG and maltodextrin, it can be sprinkled or made into a slurry.
Contains TG, maltodextrin, and sodium caseinate, it can be sprinkled, made into a slurry or added directly into meat mixtures.
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