Processed

Microbial Transglutaminase

S tier

Microbial transglutaminase (mTG), usually from Streptomyces mobaraensis, is the food enzyme behind "meat glue" and a quieter list of yoghurt, tofu, and bakery uses. It cross-links glutamine and lysine so protein pieces knit into a single muscle, a firmer tofu, or a less-wheying yoghurt. Unlike some animal TGs it does not need calcium, which is why it took over the factory. The powder is typically cut with maltodextrin or casein and must be kept dry and cool. It needs time and a protein-rich surface; it will not weld wet fat or a starchy mash. Label rules and diner sensitivities vary—use it as a process aid with a clear conscience about disclosure.