Transglutaminase enzyme TG

What is Transglutaminase TG Enzyme?

Transglutaminase Enzyme TG is not a Stabilizer or thickener, but rather a biological product produced by certain species of Bacillus and Streptoverticillium.
Transglutaminase TG enzyme is isolated through specific methods and supplied to the market as a powder mixed with a carrier. This natural enzyme improves the functional properties of proteins by creating covalent bonds between glutamine and lysine, thus modifying protein performance. These bonds are very strong, insoluble, and irreversible.

Is the Transglutaminase TG enzyme safe?

The Transglutaminase TG enzyme is safe and does not cause any side effects such as flavor change, sedimentation, or any negative impact on consumer health.


The active form of Transglutaminase is an enzyme that binds protein compounds together in food products. These bonds, known as GL bonds, create better and stronger texture in foods during processing. These bonds are extremely stable and highly resistant to factors such as pH changes and heat.

What does the Transglutaminase TG enzyme do?

Transglutaminase TG enzyme improves the gel texture strength of yogurt, enhances creamy texture and glossy appearance, preserves interstitial water in yogurt, reduces powdered solids and stabilizer usage (cost-effective), and eliminates gum and gelatin additives.

For which products is TG enzyme used?

TG enzyme (Transglutaminase enzyme) is used to firm yogurt texture, prevent syneresis (water release), and create a creamy texture in yogurt.

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Microbial Transglutaminase Enzyme