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What is Transglutaminase?
Transglutaminase is a revolutionary new way to improve existing food products or allow "out of the box" thinking in making new food products. It is a naturally occurring enzyme that acts to link proteins. Through this linking, Transglutaminase can do the following:
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Cold Bond meat pieces
Attach bacon to the surface of meat
Improve the texture of cheese
Reduce syneresis (water loss) in yogurt
Many other applications
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Transglutaminase is a protein that is made by a fermentation process. Fermentations are widely known throughout the food industry and many well known foods and beverages are produced by fermentation. Various forms of transglutaminase are found in animals, plants and microbes. Transglutaminase from fermented sources tend to be easy to use in many different food systems.
Ajinomoto Co...THE leader in transglutaminase
Ajinomoto Co of Japan was the first to develop and market transglutaminase for food applications under the trade name ActivaTM TG. Ajinomoto is a global food company that had the knowledge, experience and ability to create and market a consistent and high quality product that others try to imitate.
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ActivaTM TG is THE WORLD LEADER in food transglutaminase!
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ActivaTM TG Preparations
ActivaTM TG has potential application in most food systems that contain protein. ActivaTM TG preparations of transglutaminase are dry powders that have been developed for specialized applications to make them work very effectively in specific food applications. Using additional components through tried and tested research, ActivaTM TG can be customized for use in many food and other products to improve strength or modify texture. Everyday on a worldwide basis, Ajinomoto works with our customers to help develop more effective preparations for their specific applications.
Use the link above to get additional information about your specific application and help to decide which product is right for you.
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Sample Beef Application
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Activa TG-FP
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TG-FP is designed for use in restructuring meat and poultry. It uses an enzyme/protein combination for production of value-added, portion-controlled meat products. TG-FP can be added during mixing as a dry powder, or in a slurry with water.
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Activa TG-RM
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TG-RM restructures muscle foods such as red meat, poultry and seafood. This preparation also has uses in foods having lower protein content. TG-RM can be applied by dry sprinkle, or added as a dry powder during mixing. It can also be applied as a slurry in water.
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Activa TG-TI
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TG-TI was designed to improve the general texture in many different foods containing enough protein naturally.
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Activa TG-??
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Ajinomoto continually develops new preparations to work more effectively in new and existing applications. Check back often for the next in our series of products.
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