Transglutaminase
Transglutaminase is an enzyme that forms cross-links between proteins, joining glutamine and lysine units. Food-grade transglutaminase is made by fermenting Streptomyces mobaraensis (formerly Streptoverticillium mobaraense) or engineered Bacillus strains, then purifying the enzyme. It is sold mixed with carriers and proteins as a powder for binding meat and fish, texturing dairy, noodles and baked goods, and building structure in plant-based foods.
Suppliers sell different products under the same name. Specify the one you need.
Transglutaminase with sodium caseinate or other proteins and maltodextrin, used to bind pieces of meat or fish.
Blends without milk protein, for yogurt, cheese, plant-based meat and dairy analogues.
Blends formulated for pasta, noodles and doughs.
Higher-activity preparations for processors who make their own blends.
Compare each result with your own specification when the lot arrives.
Keep transglutaminase sealed in its original moisture-barrier pack in a cool, dry place, and refrigerate or freeze opened packs if the supplier directs; activity drops with heat and humidity. Shelf life is set by the supplier's specification as a minimum activity to a date, and older stock is retested for activity before use. Supplier safety data sheets call for dust control and respiratory protection when handling the powder.
Record measured activity and the blend formula (carrier and protein) for each lot, since allergen status depends on the blend. Rotate stock first-expired, first-out, and reseal opened packs promptly.
Facts from regulators and standards bodies, each linked to its source.
FDA's GRAS Notice Inventory lists GRN 95, for transglutaminase from Streptoverticillium mobaraense notified by Ajinomoto USA for use in food in general as a crosslinking agent; FDA had no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)Earlier Ajinomoto notices GRN 4, 29 and 55 covered seafood, dairy and meat-substitute, and grain-based uses, each closed with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)Health Canada's List of Permitted Food Enzymes includes transglutaminase (item T.2), with sources including Streptoverticillium mobaraense S-8112.
Source: canada.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Darmstadt, Germany
Sells it as VERON TG
German enzyme company, part of ABF Ingredients, that develops and produces enzymes for baking, juice, brewing, protein hydrolysis and oil processing.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include meat and seafood binding blends, dairy and plant-protein grades, noodle and bakery grades and concentrated enzyme. Ask each supplier for the specification sheet of the exact grade they quote.
Expect transglutaminase activity, carrier and allergen statement, production strain, heavy metals, microbiology and loss on drying, each with its method, specification and result for that lot.
Keep transglutaminase sealed in its original moisture-barrier pack in a cool, dry place, and refrigerate or freeze opened packs if the supplier directs; activity drops with heat and humidity. Shelf life is set by the supplier's specification as a minimum activity to a date, and older stock is retested for activity before use. Supplier safety data sheets call for dust control and respiratory protection when handling the powder.
FDA's GRAS Notice Inventory lists GRN 95, for transglutaminase from Streptoverticillium mobaraense notified by Ajinomoto USA for use in food in general as a crosslinking agent; FDA had no questions. Earlier Ajinomoto notices GRN 4, 29 and 55 covered seafood, dairy and meat-substitute, and grain-based uses, each closed with FDA having no questions. Health Canada's List of Permitted Food Enzymes includes transglutaminase (item T.2), with sources including Streptoverticillium mobaraense S-8112.
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