Enzymes  >   Transglutaminase Enzyme

Transglutaminase Enzyme catalyzes the formation of isopeptide bonds between proteins. Its also act as best cross-linking agent in the various protein rich food processes. Transglutaminase Enzyme has ability to modify the physical and chemical properties of proteins. From manufacturing dairy cheese and other food products like meat processing, Fish Paste, Surimi, Edible films, Soy Lecithin & Protein Tofu, and Whey protein isolates and many bakery products.

Application of ARROW TG Enzyme in food processing



Food Source Benefits using ARROW TG Enzyme
Restructured meat Improved elasticity, texture, taste, and flavor
Fish Paste Improved elasticity, texture, taste, and flavor
Fish SurimiImproved elasticity, texture, taste, and flavor
Flavored Milk Improved taste profile, viscosity built up
Casein Improved mineral absorption in intestine
Bakery Improved bread loaf volume, Crumb structure
Salad DressingsImprove taste and flavor
Gluten Free BreadsImproved bread loaf volume, Crumb structure
Yoghurt Improved texture, creaminess
Soy Lecithin & Protein Powder isolateImproved shelf life
Soy Lecithin & Protein Tofu Improved texture, softness, shelf life


To Find more applications of Transglutaminase Enzyme click






Plant based meat patty

  • Improved texture
  • Better bite
  • Reduction of water leakage
  • Reduction in stiffness after cooking
  • Improved bite quality
  • Meat like feel
  • Elasticity is improved


transglutaminase_enzyme_in_dairy

Dairy Yoghurt

  • Improve viscosity
  • Increase creaminess structure
  • Increases Gel strength
  • Reduce cost of other stabilizers
  • Slower acidity development like lactic
  • Reduce syneresis of yogurt
  • More compact structure of yogurt matrix protein


transglutaminase_enzyme_in_surimi_manufacturers_suppliers

Fish Surimi

  • Improvement of Gel strength
  • Reduction of allergens
  • Improved Texture
  • Improved bite
  • Improved bite
  • Restructuring is possible


transglutaminase_enzyme_in_fish_meal_crab_meat_suppliers_manufacturers

Crab Meat Paste

  • Improved texture
  • Good gelation
  • Viscoelastic properties improved
  • Improved water holding capacity
  • Reduction of water leakage
  • Reduction in stiffness after boiling
  • Improved bite quality




Meat Sausages

  • Improved texture
  • Better bite
  • Reduction of water leakage
  • Reduction in stiffness after cooking
  • Improved bite quality
  • Meat like feel
  • Elasticity is improved




Celery Preservation

  • Longer time Freshness
  • Act as preservative
  • Reduce allergen
  • Improve taste and freshness




Pasta & Noodles

  • Improved texture
  • Better bite
  • Highest protein solubility
  • covalent crosslinks within the protein (gluten) matrix
  • Extrusion of noodle production improves
  • In vitro starch digestibility can be reduced and protein network improves




Salad Dressing Products

  • Improved Viscosity
  • Reduce separation of water
  • Emulsion stability
  • Improved taste profile
  • Reduction cost of excess stabilizers


transglutaminase_enzyme_in_cheese_manufacturers_suppliers

Cottage Cheese, Paneer

  • Improved texture
  • Better bite
  • Increase production up to 20%
  • No requirement of adding powdered milk
  • Reduce water syneresis




Soy Lecithin & Protein Milk

  • Improved Viscosity
  • Reduction of beany flavor
  • Improved taste profile
  • Highest protein solubility




Processed Meat

  • Improved texture
  • Better meat bite
  • Highest protein solubility
  • Reduction in water separation
  • Reduction in processing cost




Shawarma

  • Improved texture
  • Better bite
  • Trimmings can be added
  • Improve binding between cuts
  • Improve juiciness
  • Good slicability
  • Improve fat binding




Pastry

  • Improved texture
  • Dough quality is improved
  • Excellent dough conditioners
  • Improves moldability
  • Lift up in puffy pastry
  • Restructuring or combination of flour become easier




Gluten Free Breads

  • Improved texture
  • Act as preservative
  • Dough quality is improved
  • Excellent dough conditioners
  • Improves silcability
  • Lift up in puffy pastry
  • Restructuring or combination of flour become easier




Pea Protein Powder Drink

  • Improved viscosity
  • Reduce beany flavour
  • Highest protein solubility
  • Improving emulsion properties




Dough Conditioner

  • Improved texture of baked product
  • Covalent crosslinks within the protein (gluten) matrix
  • Stabilize the gluten structure embedded by starch granules
  • Improved loaf volume of bread
  • Improved crumb structure of bread




Meat Balls

  • Improved texture
  • Improved Elasticity
  • Fresh after boiling and cooking
  • Taste profile improves
  • Better meat bite
  • Highest protein solubility
  • Processing is easier
  • Production friendly save cost




Nuggets

  • Improved texture
  • Improved Elasticity
  • Fresh after boiling and cooking
  • Taste profile improves
  • Better meat bite
  • Highest protein solubility
  • Processing is easier
  • Production friendly save cost




Biscuits

  • Improved texture
  • Better bite quality
  • Improved production up to 20%




Greek Yoghurt

  • Creaminess is improved
  • Reduction of water syneresis
  • Texture is improved
  • Reduction in emulsifiers usage
  • Reduce water separation
  • Taste profile improves




Peanut Butter

  • Improved texture
  • Less separation of water
  • Improved shelf life
  • Production rate improved by 20%
  • Improved creaminess




Almond Paste (butter)

  • Improved texture
  • Less separation of water
  • Improved shelf life
  • Production rate improved by 20%
  • Improved creaminess


transglutaminase_enzyme_in_ice_creams_manufacturers_suppliers

Ice Cream

  • Improved volume
  • Improved fat coalescence
  • Improved mouth feel
  • Improved melt resistance
  • Compatible with low and high fat ice creams




Wafers

  • Improved texture
  • Flour correction is possible
  • Doesn’t powder easily
  • Surface become more crispy
  • Production rate increases.



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