CROSSLINK MX is a specialized transglutaminase enzyme blend engineered for vegan and plant-based meat analog formulations. Plant proteins (soy, pea, fava, lentil, wheat gluten, and mixed protein bases) often lack the cohesive strength and elasticity of animal muscle proteins, resulting in products with weaker binding, irregular shape retention, and inconsistent texture. CROSSLINK MX solves this by catalyzing crosslinking between protein molecules, forming a stable protein matrix that mimics the fibrous and firm structure of meat. This improves binding of chunks, shreds, nuggets, and patties, while enhancing bite and chewability—critical sensory attributes for consumer acceptance.