Transglutaminase
This is what the ingredient is.
Transglutaminase (TGase, "meat glue") is an enzyme that bonds proteins together, used in food restructuring.
Here is why it shows up on the label.
Bonds protein pieces into larger portions. Used in surimi, restructured meats, and improving texture of dairy and baked goods.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. European food agencies allow it. as processing aid. Permitted in US, EU, Japan.
Here is what research has found.
Natural enzyme present in humans and animals. Microbial sources used commercially. an FAO/WHO expert committee confirms safety.
Here are a few things worth knowing.
Food safety concern if used to bind separate meat pieces that may have surface bacteria. Proper cooking eliminates risk.
Sources
- FDA GRAS Notice
- EFSA Panel
- Journal of Food Science
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.