TÖUFOOD Transglutaminase (Meat Glue)

Transglutaminase is an enzyme that catalyses the bonding of proteins, allowing chefs to join meats, fish or other protein-based ingredients seamlessly.

It enables portion control, texture manipulation and creative restructuring.

Meat Binding • Fish Preparation • Terrines • Portioning • Protein Structuring

Apply evenly to protein surfaces, press together and refrigerate to allow bonding.

Form: Powder
Function: Enzyme (protein binder)
Properties: Cold activation, strong binding
Allergens: May contain milk proteins
Dosage: 5–10 g per kg

500 g Tub