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Application of Transglutaminase Enzyme in Food

Application of Transglutaminase Enzyme in Food


Food additives such as preservatives, colorants and fillers are commonly used in the food industry to improve the taste, texture and color of products. Although some are harmless, some may be harmful to your health. Transglutaminase enzyme, also known as meat glue, is a commonly used food additive. Many people are afraid to use it because they are worried about their health. This article discusses transglutaminase enzyme and summarizes frequently asked questions about the safety of this ingredient.

1. The definition of transglutaminase enzyme

What is transglutaminase enzyme? Although meat glue sounds scary, transglutaminase enzyme is an enzyme found in humans, animals, and plants. It connects proteins by forming covalent bonds, which is why it is often referred to as "nature's biological glue." In humans and animals, the transglutaminase enzyme plays an important role, including blood clotting and sperm production. It is also vital to the growth and development of plants. As one of the commonly used food additives, the transglutaminase enzyme used in food is produced by bacteria extracted from coagulation factors or plant extracts of animals such as cattle and pigs. It is usually sold in powder form. The adhesive properties of the transglutaminase enzyme make it a useful raw material for food manufacturers. As its nickname suggests, it is an adhesive that binds proteins in common foods such as meat additives, baked goods, and cheese together. This allows food manufacturers to improve the texture of food by combining different protein sources, or to create products that imitation crabmeat.

2. Application of transglutaminase enzyme in food

Transglutaminase China enzyme is used in a variety of foods, including sausage additives, chicken nuggets, yogurt additives, cheese, and many more. A study found that adding transglutaminase enzyme to chicken sausages made from different chicken parts can improve meat quality, water retention and texture. Chefs in high-end restaurants even use it to make novel dishes, such as pasta made with shrimp. Since transglutaminase enzyme can effectively fuse proteins together, it is also often used to make a piece of meat from multiple pieces of meat. For example, a restaurant that serves buffet-style meals might serve steak, which is made by gluing cheap pieces of meat together with transglutaminase enzyme. It is also used to make cheese, yogurt and ice cream. In addition, it is also added to baked goods to improve the stability, elasticity, volume and water absorption of the dough.

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