Transglutaminase is a remarkable enzyme used in the food industry to enhance the texture, shelf-life, and quality of food products. It was discovered in the mid-twentieth century by Dr. Minoru Kashiwagi, a Japanese researcher who found this enzyme in a soil sample. Since then, transglutaminase has rapidly gained popularity as an innovative solution for food processing and has become an essential ingredient for many food manufacturers worldwide.
Transglutaminase operates as a glue-like substance by bonding proteins together through cross-linking. It can improve the texture, flavor, and appearance of food. It allows manufacturers to create gluten-free, vegetarian and vegan food products with a similar quality, texture, and flavor to those of traditional animal-based products.
One of the most significant advantages of using transglutaminase is its ability to extend the shelf-life of food products. By improving the texture and tightly knitting together the protein molecules, the product stays fresher for longer, thus reducing waste. It also increases profitability by providing manufacturers with an extended window to sell their goods.
Using transglutaminase can also be a more sustainable option for food production. It can reduce the amount of meat that needs to be used, which in turn helps to decrease greenhouse gas emissions generated from the production of animal products.
In conclusion, Transglutaminase is an innovative option for food manufacturing that offers producers the ability to create high-quality food products with an extended shelf-life. It also has the potential to reduce waste, increase profitability, and limit greenhouse gas emissions, making it a more sustainable choice.
