Discover Transglutaminase with AJINOMOTO

As a food additive, Transglutaminase in ACTIVA® preparation is able to improve the physical properties of various foods containing proteins. For example, transglutaminase can be used to bind small pieces of meat together, creating a larger and more uniform product. This can improve the appearance and aesthetic appeal of the product, making it more appealing to consumers. The use of the product offers various benefits to food companies and final consumers. As a result, we can use Transglutaminase food additives in the production of various meat products, including beef, pork, and poultry. Another benefit of Transglutaminase is it does not affect the taste of food. It is also used in the production of processed meat products, such as sausages and deli meats; in the production of plant-based meat substitutes, such as tofu and vegan steak.

In processed meat products, such as emulsified sausages and cooked ham, transglutaminase food additive improves the texture and increases the connectivity, thus decreasing loss during the manufacturing process. In meat and fish, the transglutaminase in ACTIVA® preparation enables combining quality parts of meat/fish, decreasing loss and waste, and consequently reducing the price of the final products. This is an important contribution to a responsible and sustainable food chain. This also helps to reduce the negative environmental effects of farming by maximizing the use of the food that is produced. Transglutaminase in ACTIVA® preparations can also replace binding agents such as salt, allowing consumers to benefit from a lower salt intake.

The use of transglutaminase as a food additive is strictly regulated to ensure the safety and quality of food products. Transglutaminase is also approved for food use in many countries other than EU member states, including Canada, Brazil, Japan, Korea, China and Thailand. In addition, in the United States, the Food and Drug Administration (FDA) is responsible for regulating the use of food additives, including transglutaminase. The FDA has established specific guidelines and standards for the use of transglutaminase in the food industry, including requirements for labeling and safety testing.

In France transglutaminase food additive is regarded as a processing aid and approved in heated fish products, meat products, bakery, certain dairy products, snacks based on vegetables, egg or milk protein and UHT milk other than cow’s milk. Authorization of enzymes in Denmark is different from the French system. Ajinomoto has not applied for an approval of transglutaminase in Denmark yet.

Overall, by complying with regulations and sourcing high-quality transglutaminase, Ajinomoto Foods Europe Solutions & Ingredients continue to provide consumers with delicious and safe food products.

To know more about transglutaminase, please visit our FAQ