Transglutaminase (TG enzyme), often referred as "meat glue", is a naturally occurring enzyme with a wide range of applications in food science, pharmaceuticals, and biotechnology. While it is widely used in the food industry, concerns about its safety have sparked debate. Here's what you need to know.
What Is Transglutaminase?
Transglutaminase is an enzyme that catalyses the formation of isopeptide bonds between proteins, making it a valuable tool in food production. Its cross-linking properties are used to improve the texture, elasticity, and water-binding capacity of various foods. Common applications include:
●Meat Processing: Binding smaller pieces of meat into larger cuts, such as restructured steaks or chicken rolls.
●Dairy Products: Enhancing the texture of yogurt and cheese.
●Baked Goods: Improving dough elasticity and extending freshness.
Many processed foods contain transglutaminase, including imitation crab meat, meatballs, baked goods, cheese, yogurt, hot dogs, and tofu. It is typically listed on the ingredient label.
At JIANGSU ZIPIN BIOTECH, we are specialized in producing high-quality Transglutaminase that meets the highest industry standards. Our enzyme is widely used in food processing to enhance texture, improve stability, and reduce Waste.
Why Is Transglutaminase Used in Food?
Transglutaminase is a versatile food additive with several benefits:
●Improves Texture: It enhances the firmness and stretchiness of meats, dough, and other foods. For example, yogurt with added transglutaminase becomes thicker and firmer.
●Stabilizes Mixtures: It acts as an emulsifier, helping blend ingredients like oil and water.
●Reduces Waste: It allows manufacturers to combine smaller meat cuts or trimmings into larger products, such as steaks or sausages.
●Enables Creativity: Chefs use transglutaminase to create novel dishes, such as shrimp noodles or bacon-wrapped scallops.
Is Transglutaminase Safe?
Transglutaminase is recognized as safe for consumption by regulatory authorities such as the FDA and EFSA. Here's why:
●Breaks Down During Cooking: Transglutaminase is deactivated at cooking temperatures, reducing its activity in cooked foods.
●Non-toxic: It is not stored in the body at toxic levels, and no public health issues have been directly linked to its use.
●Wide Acceptance: Transglutaminase has been used in the food industry for decades with a strong safety record.
Conclusion
Transglutaminase is a widely used food additive with significant benefits for the food industry, including improved texture, reduced waste, and enhanced creativity in food production. As a professional Transglutaminase manufacturer,We are dedicated to providing innovative solutions for the food industry. Please learn more about our products or contact our team.
