NewIngredients Transglutaminase for Meat

Identification & Functionality

Enzyme Type

Transglutaminase

Ingredient Name

Transglutaminase

Ingredient Origin

Fermentation,

Natural Origin

Food Ingredients Functions

Enzyme

Ingredients

Transglutaminase

Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Enzymes & Starter Cultures

Product Information

• Transglutaminase (TG) is a natural enzyme (protein) that is widely distributed in nature. There is transglutaminase of animal origin (used in medicine) and transglutaminase of bacterial origin.
• Our NewBind transglutaminase is obtained by a fermentation process of the bacterium Streptomyces mobaraensis.
• The bacterium Streptomyces mobaraensis belongs to the genus Streptomyces, which occur mainly in soils, which produce fragrances such as characteristic smell of forest soil.
• Our NewBind transglutaminase is free of genetic engineering and can be processed in all vegan, vegetarian and animal foods.
• The TG catalyzes the cross-linking of the amino acids lysine and glutamine. This bond is thermostable and physically resistant to stress. The NewBind transglutaminase is not part of the binding and has no function in the final product.

 

Features & Benefits

Labeling Claims

Halal,

Kosher,

Natural,

Naturally Derived

Food Ingredients Features

Enhanced Juiciness,

Fermented,

Good Binding,

Improved Texture,

Improved Water Binding,

Stabilizing,

Suitable for Vegans,

Suitable for Vegetarian Foods,

Thermal Stability

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Convenience Foods,

Meat, Poultry & Seafood

Food & Nutrition Applications

Convenience Foods,

Processed Meat Products,

Sausage

Product Applications

• Cooked sausage
  •  Improved texture
  • Better bite
  • Reduction of water leakage
  • Reduction or replacement of E-numbers
• Cooked ham
  • Stabilization with fluctuating raw material quality (PSE)
  • Cutting losses can be reduced by up to 30%
  • Better texture and juiciness
  • Reduction of cooking loss
  • Reduction or replacement of E-numbers
• Raw sausage
  • Reduction of ripening and drying time by up to 30%
  • Improved sectional view (pieces of fat do not fall out)
  • No cupping effect with pizza salami
• Kebab / Gyros
  • More resources and CO2 savings
  • Trimmings can be added
  • Better binding between slices
  • Better texture and juiciness
  • Good slicability, no holes when frying
  • Kebab with a higher minced meat content retains its shape
  • Good water and fat binding
  • Ideal for phosphate-free products
• Convenience
  • Savings in raw materials and CO₂
  • Natural binding without negative side tastes
  • Without E-numbers
  • Standardization of products

Regulatory & Compliance

Certifications & Compliance

Halal,

Kosher