Activa RM is the most popular TG formulation used by chefs. In addition to transglutaminase and maltodextrin, it contains a water soluble milk protein called sodium caseinate. This helper protein compensates for any protein deficiencies by sticking to the surface of the food and bonding with the TG. This makes Activa RM ideal for difficult foods, including cooked meats. And there is no downside to including sodium caseinate, even if the application doesnt require the extra bonding power that it provides. So Activa RM is your best bet for most meat glue recipes.
Transglutaminase is an enzyme, widespread in human beings, other animals, plants, vegetables, and microorganisms. The industrially produced transglutaminase is of microbial origin (mTG), and it is obtained by fermentation of specially designed non-GMO bacteria (streptomyces mobaraensis).
Transglutaminase (TG) Enzyme is a monomeric protein with a molecular weight of about 38,000 kDa consisting of 331 amino acids, which can catalyze the covalent cross-linking of protein polypeptides within and between molecules to improve the structure and function of proteins. Transglutaminase enzyme has significant effects on protein properties such as foaming, emulsification, emulsion stability, thermal stability, water retention, gelling ability, etc. Thus, transglutaminase in food can help to improve the texture and appearance of food. Enzyme TG has a wide variety of applications and can be applied as pork, fish, beef, meatballs, minced meat restructuring, minced fish products, ham, sausages, intestines, Chiba tofu, cheese, plant-based meat, noodles, bread, etc. We recommend fish additives, ham additives, sausage additives, tofu additives, cheese fiber, pasta additives and bread additives and preservatives.
TGase \"transglutaminase, enzyme\" is generally recognized as safe\" or GRAS by the Food and Drug Administration(FDA) and has been utilized in Europe for more than 15 years. It's widely characterized by its safe use and strong adhesive power and is approved in numerous other regions. as an efficient and safe processing aid.
Transform your dairy creations into a work of art with Transglutaminase ACTIVA YG from Ajinimoto. This unique blend of transglutaminase, maltodextrin, lactose, and yeast extract is designed to enhance the texture and mouthfeel of dairy products like never before.
Whether you're making yogurt or cheese, Transglutaminase ACTIVA YG is a must-have ingredient that can take your products to the next level. Its natural enzyme transglutaminase helps bond proteins together, creating a smooth and creamy texture that's sure to impress.
At the heart of Transglutaminase ACTIVA YG is Ajinimoto's commitment to quality and innovation. Ajinimoto uses only the finest ingredients and adhere to the highest standards of manufacturing to ensure the best possible results. Ajinimoto's blend of transglutaminase, maltodextrin, lactose, and yeast extract is designed to help you create delicious and nutritious dairy products that are sure to satisfy.
ACTIVA RM TRANSGLUTAMINASE ACTIVA RM is a transglutaminase enzyme preparation that may be used for bonding a diverse range of food materials such as red meat, poultry and seafood pieces. It can be added as a pre-hydrated slurry or as a dry powder. ACTIVA RM is versatile in application and its use can be tailored to fit most processes.
ACTIVA GS TRANSGLUTAMINASE ACTIVA GS is a transglutaminase preparation which is innovative in bonding relatively large food pieces. Contrary to conventional bonding agents such as egg whites and starch, ACTIVA GS can easily bond large red meat cuts and salmon fillet. ACTIVA GS is allergen free, has improved bonding strength and wider handling window when compared to other ACTIVA bonding preparations. The enhanced handling window allows processors to easily introduce the system into a commercial process.
ACTIVA YG TRANSGLUTAMINASE ACTIVA YG is a transglutaminase preparation designed specifically for dairy applications. The patented combination of ingredients allows the enzyme to be more effective in milk systems.
Ways to Apply Product: 1) Solution: Activa YG may be dissolved in smaller volume of nonchlorinated water or milk. Once well mixed it can be added to at the proper stage in the process. 2) Dry Addition: Activa YG may also be mixed with dry ingredients to be included in a formulation. Reaction time and conditions: The transglutaminase reaction is controlled by time and temperature. Lower reaction temperatures require longer reaction times. Higher reaction temperatures require shorter reaction time.
RM is the most popular TG formulation used by chefs. In addition to transglutaminase and maltodextrin, it contains a water soluble milk protein called sodium caseinate. This helper protein compensates for any protein deficiencies by sticking to the surface of the food and bonding with the TG. This makes Moo Gloo RM ideal for difficult foods, including cooked meats. And there is no downside to including sodium caseinate, even if the application doesnt require the extra bonding power that it provides.
Bindly TI is an enzyme preparation of transglutaminase and maltodextrin with no added extra protein. This enzyme preparation is Non-GMO, allergen-free, vegan and suitable for Halal and Kosher diets. Bindly TI is not useful for binding meat or fish, for these applications we offer Bindly RM or Bindly GS.
Transglutaminase is an ANZFA approved product. It is (protein-glutamine amine glutamyltransferase) obtained by the controlled fermentation of Streptomyces mobaraensis that complies with FCC and FAO/WHO (JECFA) recommended specifications for food grade enzymes. The transglutaminase is characterised by its ability to bind proteins by cross-linking the glutamine amino acid with other amino acids (eg: lysine) on the protein surface. APPLICATIONS: Meat: Reformed whole muscle products Bacon wrapped meat medallions Poultry: Reformed poultry breast & thigh products Bacon wrapped poultry medallions Smallgoods: Reformed hams & other meat products, sausages Seafood: Reformed fish pieces, uniform scallop & shrimp portions Dairy: Improved texture with decreased syneresis in yoghurts Improved texture in fat reduced, frozen desserts PLease request a specification sheet from us.
Transglutaminase, also called meat glue, is an enzyme that can be used to bind proteins to make uniform portions of fish filet, tenderloins, etc. that cook evenly, look good and reduce waste. Transglutaminase can also be used for creative applications in modernist cuisine such as making shrimp noodles, binding chicken skin to scallops or even making checkerboards with different types of fish. How can you do such a thing Simply apply some transglutaminase on each side of the protein to bind, press the sides together and let it rest refrigerated for a few hours.
Pure transglutaminase is too concentrated to use easily so the commercial products are blended with other ingredients to make it adequate for specific applications. The two most popular Transglutaminase products used in the modernist kitchen are Transglutaminase TG2N (equivalent to Activa RM) and Transglutaminase TGF (equivalent to Activa GS).
The global microbial transglutaminase market size was valued at USD 108.94 million in 2021. It is projected to reach USD 246.57 million by 2030, growing at a CAGR of 9.5% during the forecast period (2022-2030).
Microbial transglutaminase is an enzyme, which is widely used in food processing industry to improve food quality and extended shelf life. In the last decade, novel applications of transglutaminase have emerged in tissue engineering, textiles & leather processing and other applications. Growing demand of microbial transglutaminase in improving food flavor, appearance and texture has benefited the growth of the market. In many countries, food processing sector is a prime contributor to the economy. Increasing demand of meat, fish and bakery products are positively impacting the growth of the market.
The high cost of manufacturing transglutaminase of animal origin has encouraged scientists to search for new sources (such as plants and microorganisms) of this enzyme. As a result, the R&D of transglutaminase production from microorganisms has garnered significant interest. An enzyme of microbial origin is now commonly used for food treatment and has been shown to improve food flavor, appearance, and texture.
Based on source, the market is segmented into Streptomyces Mobaraense, Streptoverticillium Griseocarneum, Streptoverticillium Hygroscopicus, and other sources. Streptomyces Mobaraense segment is expected to account for largest share among source. The market has witnessed a significant surge in the prices of transglutaminase obtained from animal tissues due to complicated downstream procedures. This has compelled different players to look for alternative sources like microorganisms including Streptomyces mobaraense, Streptoverticillium griseocarneum, and Streptoverticillium hygroscopicus, among others. It has been found that the microbial transglutaminase can improve texture, appearance, and food flavor. Apart from this, it can improve shelf life of certain foods and reduce their allergenicity. 59ce067264