Transglutaminase

Transglutaminase (CAS Number: 80146-85-6) is a food-grade enzyme widely used in the food processing industry to improve texture, structure, and product integrity. It originates from Germany and works by catalyzing the bonding of proteins, forming strong and stable protein networks. Through enhanced protein cross-linking, Transglutaminase improves elasticity, firmness, water retention, and overall structural stability across a wide range of food applications.

Transglutaminase is supplied in powder form with a white to off-white colour. It has a fine texture with good fluidity, making it easy to disperse during processing. The enzyme is designed to have a neutral taste and odour, ensuring that it does not alter the original flavour profile of the food product while delivering significant improvements in texture and binding performance. Transglutaminase is soluble in water, insoluble in ethanol, and hygroscopic, requiring careful handling to protect it from moisture.

Transglutaminase is commonly referred to as “meat glue” due to its strong protein-binding capabilities. It enhances cohesiveness, firmness, and sliceability, leading to improved mouthfeel, visual appeal, and product consistency. Transglutaminase also improves yield and reduces raw material loss by increasing water-holding capacity and strengthening protein structures. This allows manufacturers to optimise production efficiency and upgrade lower-grade raw materials into higher-value finished products.

Transglutaminase is widely used across multiple industry sectors. In meat and poultry processing, it is used to improve texture and binding in sausages, meatballs, patties, hams, emulsified products, and restructured meats such as steaks. In seafood applications, it enhances shape retention and elasticity in surimi, fish balls, and reformed seafood products. Transglutaminase is also applied in dairy products such as yoghurt and cheese, as well as in bakery and pasta production, to improve dough structure, volume, and post-cooking texture.

Dosage levels of transglutaminase depend on protein content, product type, and the desired textural outcome. Typical usage ranges from 0.1% to 1.0% (w/w) of the total product weight. In most meat, fish, and dairy applications, transglutaminase is commonly applied at 0.1-0.4%, and up to 2% for plant-based and alternative protein formulations.

All Transglutaminase products are Halal and BPOM (Indonesian FDA) certified, following the food safety and regulatory standards. COA (Certificate of Analysis) and MSDS (Material Safety Data Sheets) are provided. Additional Health Certificates and Heavy Metal Analysis are available upon request.

Transglutaminase is packaged in bags or drums and must be stored carefully to maintain enzyme activity. As a perishable and moisture-sensitive ingredient, it should be stored in an airtight container at freezer conditions, at around -20°C. It must be protected from moisture and oxygen to preserve product performance and shelf life.