Transglutaminase Enzyme Manufacturer & Supplier
Food-Grade Transglutaminase for Bakery, Dairy, Plant-Based Protein & Meat Applications
Transglutaminase Enzyme for Bakery, Dairy & Protein-Based Food Applications
Catalex Bio supplies food-grade transglutaminase enzyme for bakery, dairy, plant-based protein, processed meat and seafood applications.
Transglutaminase catalyzes the cross-linking of proteins, helping strengthen and restructure protein networks. This can improve firmness, elasticity, cohesiveness, binding, chewiness, texture, water retention and structural stability, depending on the food system.
The enzyme is used in bread, buns, tortillas, flatbreads and other bakery products, as well as cheese, curd, yogurt, plant-based meat and protein foods, processed meat and seafood products.
Key Benefits
- Strengthens and restructures protein networks
- Improves firmness, elasticity and cohesiveness
- Enhances binding and structural stability
- Improves dough strength and handling
- Enhances texture and chewiness
- Supports improved water retention
- Helps reduce curd syneresis in suitable dairy applications
- Suitable for a wide range of food protein systems
Applications of Transglutaminase Enzyme
Dairy & Cheese Products:
Used in cheese, curd, yogurt and other dairy protein systems to improve firmness, texture, structural stability and water retention. Help reduce curd syneresis in suitable dairy applications.
Bakery & Food Products:
Transglutaminase strengthens protein and gluten networks in bread, buns, rolls, pizza bases, tortillas, wraps, chapati and flatbreads, improving dough strength, handling, flexibility and texture. It can also support gluten-free bakery formulations by improving protein structure and texture.
Plant-Based Meat & Protein Foods:
Cross-links plant proteins to improve binding, firmness, cohesiveness, chewiness and meat-like texture in plant-based burgers, nuggets, sausages and other protein foods.
Processed Meat & Seafood Products:
Used in restructured meat, sausages, formed meat products, surimi, fish cakes, seafood analogues and restructured seafood to improve binding, firmness, elasticity, cohesiveness and structural integrity.
Transglutaminase Enzyme
- Food-grade enzyme for bakery, dairy, meat and plant-based food applications
- Supplied in powder form
- Bulk supply for commercial and industrial users
- Batch-wise Certificate of Analysis (COA)
- MSDS / SDS and Technical Data Sheet (TDS)
- Export-ready documentation support
- Technical assistance for formulation and process optimization
Contact our technical team for transglutaminase enzyme specifications, application guidance, dosage recommendations or pricing support.
COA, MSDS, TDS and sample support provided.
Frequently Asked Questions (FAQ) About Transglutaminase Enzyme
What is transglutaminase enzyme?
Transglutaminase is a food-grade enzyme that catalyzes the cross-linking of proteins, helping strengthen and restructure protein networks. It can improve properties such as firmness, elasticity, cohesiveness, binding and structural stability in food products.
How does transglutaminase improve food texture and binding?
Transglutaminase cross-links suitable proteins within the food matrix, strengthening the protein network. This can improve firmness, cohesiveness, elasticity, binding, chewiness, texture and water retention, depending on the food system.
How is transglutaminase used in bakery products?
It helps reinforce protein and gluten structure in bread, buns, rolls, pizza bases, tortillas, wraps, chapati and flatbreads, supporting improved dough strength, handling, texture and structural stability.
Can transglutaminase be used in gluten-free bakery products?
Yes. Transglutaminase can be used in suitable gluten-free formulations to help strengthen the protein network and improve product structure and texture, depending on the protein system and formulation.
How is transglutaminase used in cheese, curd and yogurt?
It can cross-link milk proteins to improve firmness, texture, structural stability and water retention in suitable dairy applications. It can also help reduce curd syneresis.
Can transglutaminase help reduce curd syneresis?
Yes. Transglutaminase can help strengthen the dairy protein network and improve water retention, which may help reduce curd syneresis in suitable dairy formulations.
How is transglutaminase used in plant-based meat and protein foods?
It cross-links plant proteins to improve binding, firmness, cohesiveness, chewiness and meat-like texture in products such as plant-based burgers, nuggets, sausages and other protein foods.
How can I source transglutaminase enzyme from Catalex Bio?
Catalex Bio supplies transglutaminase for bakery, dairy, plant-based protein, processed meat and seafood applications. Contact us with your application, quantity and requirements for product recommendations, samples, pricing and technical documentation.