NewIngredients Transglutaminase for Fish - Enzyme

Enhanced TDS

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: Elastic Texture,
Fermented,
Good Binding,
Improved Gel Strength,
Improved Texture,
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,
Seafood Products
Product Applications: Surimi

Improvement of gel strength.

Reduction or replacement of allergens.

Texture, bite and elasticity are improved.

Convenience

Saving of raw materials and CO₂.

Natural binding without negative side tastes.

Without E-numbers.

Standardization of products.

Regulatory & Compliance