Transglutaminase enzyme in yogurt

What is TG Enzyme?

The gel structure of yogurt, which is formed from weak non-covalent bonds, is initially held together by hydrogen bonds. However, the protein matrix of yogurt barely forms a strong gel. This gel structure is very weak, causing the yogurt texture to break easily, and the serum separates during stirring or storage—resulting in a decrease in the nutritional value of the product.

Benefits of TG Enzyme (Transglutaminase):

TG enzyme reduces up to 95% of defects and production errors in yogurt incubation, including improper texture formation, weak texture in lower baskets, and prolonged incubation time. In fact, this enzyme acts as a
complement to the starter culture and a
strengthener of the casein gel network, ultimately leading to a firmer and more stable yogurt texture, giving it a creamy