Meat Industry


Transglutaminase is used for restructuring of meat products, improving organoleptic and structural-mechanical properties. It also provides positive economic effect and increases the output of ready-made products. Transglutaminease can be used in making new products as well as low-calorific ones. Usage of functional supplements can be reduced or eliminated.

The advantage of using transglutaminase is that it gives an opportunity to recreate the structure of meat and to make from small pieces of meat a whole monolithic stake, which preserves its homogeneous shape and size even during slice cutting. In doing so, the product becomes juicier and easier to cut, thus, thin slices become more durable. Transglutaminase decreases rate of syneresis during product storage. Therefore, consumption of the product gives more enjoyment. Restructured products get monolithic integrity and tender consistency, which is very important in making ham from beef.

When using transglutaminase, it is possible to reduce the content of high-quality raw materials without compromising quality. Transglutaminase increases the number of cross-links between dissolved proteins by forming covalent bonds. As a result – formation of a matrix, which keeps water and fat in meat system, gives high stability to the emulsion and increases the output of ready-made products. These strong connections become almost undestroyable after the end of reaction. Molecules of protein stay cross-linked during freezing, grinding and high temperature heat treatment. Organoleptic qualities improve during making any type of sausages. The product turns out to be densed and elastic, have sweet milky taste and color, without mealy effect. Ham has fibrous and meat structure. There are no holes or gaps in the product. The texture of salami, fresh smoked sausages and other delicacies already becomes denser at a very first stage of growing process. Profit from sales significantly increases, thanks to substantial improvement of the texture of ready-made products.

While making new products, transglutaminase can be used for making any desirable shape, and, also, providing standardized size. Transglutaminase is able to catalyze the formation of cross-links between molecules of protein. This ability has formed a strong basis for developing emulsified products containing sodium caseinate, as well as products from rabbit meat with pickle. The most perspective way to use transglutaminase is to make functional low-calory dietary products with minimal dose of table salt and oil due to additional vegetable protein. Transglutaminase is recommended to be used as an alternative to structure-forming supplements. As a result, meat protein forms a structure of ready-made product. Dense consistency is formed not by stabilized supplements injected for water fixation, but by protein cross-linking. Using transglutaminase allows to reduce extra ingredients such as phosphates, carrageenans, natural gums or emulsifiers in the recipes for meat products.


It is recommended to use transglutaminase in making different types of sausages – boiled, half-smoked, boiled smoked or raw smoked, wieners or salami, ham, meat delicacies, half-finished meat, or any other meat products. Transglutaminase could be used as an addition to main recipe, in that case, products would reach higher quality.


    Transglutaminase can be used for improving the quality and texture of milk products. Also, it decreases syneresis and increases the output of ready-made products by 15-25%. Transglutaminase decreases manufacture costs through reduction or elimination of functional supplements and reduces immunoreactivity of milk proteins.


    Transglutaminase allows you to expand the range and reduce losses in production. It is used for making big fish stakes from small pieces. Also, it can be used for improving stability, color and hardness of ground fish, and for making crab sticks or surimi imitation shrimp.


    Due to extra moisture transglutaminase increases the output of ready-made products. It improves quality, structure, softness and elasticity of the batter in bakery products, increases dough elascticity for pasta. Also, it helps you to improve texture when using unriped or unspoiled flour. Moreover, it increases shelf life, slows down staling process, decreases chance of sticking and reduces content of gluten.



    Through much research and various experiments, our specialists have reached the ideal taste, col-or, and stable consistency of Alpental fillings. High thermostability of fillings guarantees resistance to heating and baking process (up to 260 degrees Celsius), to the cooling cycle and defrosting cycle (during shock or any other freezing up to -40 degrees or more, as well as during thawing), main-taining the consistency and shape, that are not absorbed into the dough and do not dry out.


    Transglutaminase is approved by many countries, including the US, Europe and Japan. It is widely used in molecular cuisine, with the help of Heston Blumenthal, who has popularized this particular ingredient.