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Product Form : Free-flowing powder
Burgers & patties • Nuggets • Kebab/mince • Formed sausages • Plant-based seafood (cakes/sticks/chunks) • Co-extruded / layered analogues (binding layer)
0.10–0.60% on total mix
(Exact dosage depends on protein type, hydration, fat system, processing temperature, and set time required.)
It is used to improve binding, firmness, and structure in plant-based burgers, nuggets, mince, sausages, and seafood analogues—reducing crumble and improving cook stability.
It is based on transglutaminase (TG), which forms covalent crosslinks between protein chains (glutamine–lysine bonding). This strengthens the protein matrix and improves texture.
TG typically works well with soy, wheat, and blended proteins, and can also be effective with pea protein depending on formulation, hydration, and protein functionality.
It can if overdosed. Use trials to balance bite vs tenderness, especially in low-fat or very high-protein formulas.
A stronger protein network holds water and fat more effectively during heating, reducing purge and improving yield.
Yes. Crosslinked protein structure improves slice integrity, especially in sausage-style and block-style products.
Add during mixing/emulsification, before forming. Ensure uniform distribution.
Usually yes. TG needs controlled time and temperature to form crosslinks. The set window is optimized during trials.
Often yes—it can improve structural stability after freeze–thaw, but results depend on recipe and water/fat system. Trials are recommended.