CROSSLINK GX is a specialized transglutaminase enzyme blend designed for plant-based dairy alternatives such as vegan cheese and vegan paneer. Plant proteins (soy, pea, oat, rice, almond, and mixed sources) often lack the strong protein network naturally found in milk casein, resulting in products that are prone to syneresis (water leakage) and weak texture. CROSSLINK GX overcomes this challenge by catalyzing crosslinking between protein molecules, forming a stable three-dimensional matrix that improves curd firmness, elasticity, and water-holding capacity. This allows manufacturers to produce vegan dairy products with clean-label formulations, reducing or eliminating the need for synthetic stabilizers, gums, or texturizers.