Transglutaminase (TG) is a natural enzyme (protein) that is widely distributed in nature. There is transglutaminase of animal origin (used in medicine) and transglutaminase of bacterial origin. Our NewBind transglutaminase is obtained by a fermentation process of the bacterium Streptomyces mobaraensis.

The bacterium Streptomyces mobaraensis belongs to the genus Streptomyces, which occur mainly in soils, which produce fragrances such as characteristic smell of forest soil.

Our NewBind transglutaminase is free of genetic engineering and can be processed in all vegan, vegetarian and animal foods. In addition, it is halal and kosher.

The TG catalyzes the cross-linking of the amino acids lysine and glutamine. This bond is thermostable and physically resistant to stress. The NewBind transglutaminase is not part of the binding and has no function in the
final product.

NewBind applications:

Meat

Cooked sausage

〉 Improved texture
〉 Better bite
〉 Reduction of water leakage
〉 Reduction or replacement of E-numbers

Cooked ham

〉 Stabilization with fluctuating raw material quality (PSE)
〉 Cutting losses can be reduced by up to 30%
〉 Better texture and juiciness
〉 Reduction of cooking loss
〉 Reduction or replacement of E-numbers

Raw sausage

〉 Reduction of ripening and drying time by up to 30%
〉 Improved sectional view (pieces of fat do not fall out)
〉 No cupping effect with pizza salami

Kebab | Gyros

〉 More resources and CO2 savings
〉 Trimmings can be added
〉 Better binding between slices
〉 Better texture and juiciness
〉 Good slicability, no holes when frying
〉 Kebab with a higher minced meat content retains its shape
〉 Good water and fat binding
〉 Ideal for phosphate-free products

Convenience

〉 Savings in raw materials and CO2
〉 Natural binding without negative side tastes
〉 Without E-numbers
〉 Standardization of products

Fish

Surimi

〉 Improvement of gel strength
〉 Reduction or replacement of allergens
〉 Texture, bite and elasticity are improved

Convenience

〉 Saving of raw materials and CO2
〉 Natural binding without negative side tastes
〉 Without E-numbers
〉 Standardization of products

Milk

Yogurt

〉 Creaminess is improved
〉 Reduction of water syneresis by up to 80 %
〉 Texture improvement, especially for low-fat products
〉 Dry matter can be reduced
〉 Reduction or replacement of emulsifiers
〉 Process aid for faster pump speeds

Cream cheese

〉 Higher yield (up to 20%)
〉 Reduces water syneresis
〉 Texture improvement
〉 Reduction of added milk powder

Processed cheese

〉 Reduction of added protein (cost reduction)
〉 Better stretchability

Ice cream

〉 Much better overrun (volume)
〉 Improved fat coalescence
〉 Better melt resistance
〉 Possibility of producing low fat ice cream with the same viscosity
     of normal fat ice cream

Bakery

Bread

〉 Reduction of dough stickiness (better processing)
〉 Stabilization of fluctuating raw material quality
〉 Volume stability after defrosting is improved
〉 Improved gas retention capacity (more volume)

Noodles

〉 Improved gas retention capacity (more volume)
〉 Better bite

Gluten-free products

〉 Better stretchability
〉 Smoother surface
〉 Improved gas retention capacity (more volume)

Vegan Protein Based Products

Vegan sausage

〉 Improved texture
〉 Better bite
〉 Reduction of water leakage
〉 Reduction or replacement of E-numbers

Vegan yoghurt

〉  Creaminess is improved
〉 Reduction of water syneresis by up to 80 %
〉 Dry matter can be reduced
〉 Reduction or replacement of emulsifiers
〉 Process aid for faster pump speeds

Vegane Convenience

〉 Elasticity is improved
〉 Improved texture
〉 Better bite
〉 Reduction of water leakage
〉 Reduction or replacement of E-numbers