BL Transglutaminase

An enzyme called Transglutaminase is frequently employed in the food industry as a texturizing and firming agent, as well as a meat and dairy binder. It is created by bacteria, fungus, and animal tissues, and is sometimes referred to as TG or Tags.

A cross-linked protein network is created by transglutaminase by catalyzing the formation of covalent connections between protein molecules. This network improves the food product’s viscosity, elasticity, and texture while also enhancing its ability to hold onto water and lowering the possibility of spoilage.

To combine small pieces of flesh into a larger, more consistent product, like a gammon or sausage, transglutaminase is employed in meat products.

It can also be used to enhance the texture and shelf life of dairy products like yoghurt and cheese.

Regulatory organizations including the European Food Safety Authority (EFSA) and the US Food and Drug Administration (FDA) deem transglutaminase safe for eating. When used in accordance with the indicated dosages and usage conditions, it is generally acknowledged as safe (GRAS).

Despite the fact that transglutaminase is frequently employed in the food business, certain individuals may be allergic or sensitive to the enzyme. Concerns exist over the potential long-term effects as well. impact of eating cross-linked proteins on health. As a result, it’s critical to utilize transglutaminase sparingly and to be aware of any potential downsides.