FAQ
What is Transglutaminase and how does it work?
Transglutaminase is an enzyme that
serves as a molecular glue, forming covalent bonds between proteins. This unique enzyme is
widely used in the food industry to improve the texture, structure, and appearance of
various products. By crosslinking different proteins, Transglutaminase can enhance the
elasticity, firmness, and viscosity of food items, resulting in improved quality and
consumer satisfaction.
What are the benefits of using Transglutaminase in food
products?
There are several benefits to using Transglutaminase in food products. One
of the key advantages is its ability to bind different proteins together, resulting in
improved texture and mouthfeel. This enzyme can also increase the shelf life of products by
enhancing their structural integrity and reducing microbial contamination. Additionally,
Transglutaminase can help create innovative and appealing food presentations, making it a
popular choice among chefs and food manufacturers.
How can Transglutaminase be used
in different food applications?
Transglutaminase is a versatile enzyme that can be
used in a wide range of food applications. It is commonly used to improve the texture of
meat products such as sausages, burgers, and deli meats. Additionally, Transglutaminase can
be used to create novel food products like meat substitutes, seafood analogs, and dairy
alternatives. This enzyme is also used in bakery items, dairy products, and other food
categories to enhance their quality and appeal.
Is Transglutaminase safe for
consumption?
Transglutaminase is considered safe for consumption when used according
to established guidelines and regulations. This enzyme is derived from natural sources and
has been approved for use in food products by regulatory authorities worldwide. However, it
is important to follow recommended usage levels and adhere to good manufacturing practices
when incorporating Transglutaminase into food processing.
What are the factors to
consider when using Transglutaminase in food production?
When using Transglutaminase
in food production, several factors should be taken into consideration. It is important to
select the right type and grade of Transglutaminase based on the desired application and
product characteristics. Additionally, proper handling, storage, and dosing of the enzyme
are essential to ensure optimal performance and safety. Manufacturers should also conduct
thorough testing and evaluation to determine the most effective ways to incorporate
Transglutaminase into their formulations.
