CAS 80146-85-6 Transglutaminase is widely used in the production of meat products such as sausages, burgers and deli meats. It acts as a binding agent to produce a uniform and stable meat product. In addition, it can improve the texture and juiciness of meat products, creating a more appealing sensory experience for consumers. The enzyme also enables the creation of innovative meat products such as recombinant meat and meat analogs, thereby expanding product development possibilities for the meat industry. In the dairy industry, CAS 80146-85-6 transglutaminase is used to improve the texture and functionality of cheese and yogurt products. It enhances the hardness and elasticity of cheese and improves the creaminess and mouthfeel of yogurt. This enzyme enables manufacturers to produce high-quality dairy products with superior sensory properties that meet the needs of discerning consumers. In addition to meat and dairy products, CAS 80146-85-6 transglutaminase can also be used in the production of baked goods, seafood products and plant-based foods. Its versatility and effectiveness in improving the texture and functionality of a variety of food products make it a valuable ingredient for food manufacturers looking to differentiate themselves in the market. In summary, CAS 80146-85-6 transglutaminase is a game changer for the food industry, offering a wide range of advantages to manufacturers looking to improve product quality and appeal. Its ability to enhance texture, appearance and functionality makes it a valuable tool for creating innovative and high-quality food products. As consumer preferences continue to change, the use of transglutaminase offers food manufacturers the opportunity to meet market demand for high-quality, sensory-pleasant products.   Specification:

Item	Standard	Result
Appearance	White crystalline powder	Conform
Assay (%)	≥99%	Conform