Characteristics of Transglutaminase

January 05, 2017

TransglutaminaseTransglutaminase (TG or TGase), well-known to culinary specialists as ‘Meat Glue’, is a specific type of an enzyme which is used to adhere and bind together proteins in order to achieve uniform portions of tenderloins, fish fillet, etc., which gets cooked in an even manner, looks visually appealing and lessen the wastage. Raw meat that is bound with Transglutaminase is more often than not tough enough to be handled as if they were complete uncut muscles. This product is natural, safe and easy to use. Furthermore, TGase is also used for the purpose of creative applications in modern cuisine, for instance, binging chicken skin to scallops, shrimp noodles and making checker-like boards with various types of fish. TGase is an enzyme which is naturally found in animals, plants, and bacteria. And these enzymes are proteins which behave as a catalysts in chemical reactions, i.e., they fasten and make reactions occur that otherwise would not. TGase was introduced into the modern kitchen by Heston Blumenthal and presently it is being used by most of the world’s topmost chefs. According to a study done on Transglutaminase market, it has the ability to thicken egg yolks, toughen dough mixtures, escalated tofu yielding production, and condense dairy systems.

It is mainly used to…

…make even portions of tenderloins, fish fillet, etc which gets cooked evenly.

…bind meat mix the way sausages bind without casings.

…make new combinations of meat such as scallops and lamb.

…make creative dishes using meat.

How to store Transglutaminase?

Since it involves using live enzymes, TGase has a limited shelf life. It has to be kept at cool temperatures in the refrigerator until it is being used. After opening the product for the first time it has to be tightly wrapped and stored in the freezer to avoid any kind of moisture from getting in.

Is TGase safe?

There have been plenty of controversy pertaining to the safety of Transglutaminase, however TGse has been OK’ed by the FDA as ‘GRAS’ and by the USDA. Furthermore, it has been approved in the Japan, Europe, United States and several other countries. Every commercial product that has this product is labeled either as ‘enzyme’ or ‘transglutaminase’. Pure and raw Transglutaminase is way too distilled for using; therefore commercial products are mixed with other ingredients to make it sufficient for particular applications. Transglutaminase TG2N (equivalent to Activa RM) and Transglutaminase TGF (equivalent to Activa GS), are the two most popular TGase products used in modern kitchen.