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Functional Additives

5 Products found on NewIngredients in Food Ingredients

NewIngredients Transglutaminase for Meat banner

NewIngredients Transglutaminase for Meat

Ingredient Name:Transglutaminase
Ingredient Origin:Fermentation, Natural Origin
Functions:Enzyme
Labeling Claims:Halal, Kosher, Naturally Derived, Natural
End Uses:Sausage, Processed Meat Products, Convenience Foods

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 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.

NewIngredients Transglutaminase for Bakery banner

NewIngredients Transglutaminase for Bakery

Ingredient Name:Transglutaminase
Ingredient Origin:Fermentation, Natural Origin
Functions:Enzyme
Labeling Claims:Halal, Kosher, Naturally Derived, Natural
End Uses:Bread, Noodles & Pasta

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 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.

NewIngredients Transglutaminase for Fish banner

NewIngredients Transglutaminase for Fish

Ingredient Name:Transglutaminase
Ingredient Origin:Fermentation, Natural Origin
Functions:Enzyme
Labeling Claims:Halal, Kosher, Naturally Derived, Natural
End Uses:Seafood Products, Convenience Foods

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 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.

NewIngredients Transglutaminase for Dairy banner

NewIngredients Transglutaminase for Dairy

Ingredient Name:Transglutaminase
Ingredient Origin:Fermentation, Natural Origin
Functions:Enzyme
Labeling Claims:Halal, Kosher, Naturally Derived, Natural
End Uses:Cheese, Yogurt, Ice Cream

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 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.

NewIngredients Transglutaminase for Vegan banner

NewIngredients Transglutaminase for Vegan

Ingredient Name:Transglutaminase
Ingredient Origin:Fermentation, Natural Origin
Functions:Enzyme
Labeling Claims:Halal, Vegan, Kosher, Naturally Derived, Natural
End Uses:Non-Dairy Yogurt, Plant-based Meat, Plant Based Dairy Alternatives, Meat Substitutes, Convenience Foods

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 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.