Carbocraft

Company Profile

Transglutaminase (TG)

CARBOCRAFT supplies the PROBIND® series of TG products from specialist producer BDF Natural Ingredients in Spain! Transglutaminase (TG), also known as "meat glue," is an enzyme that plays a significant role in food science and technology today.

Carbocraft capsules manufacturing

By technical definition, transglutaminase is a calcium-dependent enzyme that forms cross-links between proteins. It catalyzes the reaction between the amino acids lysine and glutamine, resulting in the formation of new covalent bonds. This bonding process allows the enzyme to effectively bind proteins together, even from different sources. This characteristic makes transglutaminase a formidable and highly sought after “all-purpose binder” in multiple food applications!

  • Bakery Applications: In the bakery industry, transglutaminase is extremely useful in improving dough elasticity, texture, and overall product quality. It promotes better gluten formation, resulting in enhanced dough strength and increased volume in baked goods. Transglutaminase can help in producing gluten-free bread with improved texture and volume by mimicking the structure and properties of gluten.
  • Dairy Applications: Transglutaminase offers several benefits in dairy applications, such as cheese production. It can improve the texture and meltability of cheese, enhance its shredding properties, and increase the cheese yield. By cross-linking milk proteins, transglutaminase promotes better moisture retention, which leads to improved texture and reduced syneresis in dairy-based products.
  • Meat Applications: One of the prominent applications of transglutaminase is its use in meat products. By bonding meat proteins together, it can improve the texture, binding capacity, and overall quality of meat products. Some key benefits include:
Enhanced yield
  • Transglutaminase can help increase the yield of meat products by reducing cooking losses and water retention. This results in improved product appearance and reduced shrinkage during cooking.
Improved texture
  • Transglutaminase can enhance the texture of processed meat products by creating a more cohesive structure. It can improve the juiciness, tenderness, and “sliceability” of meat products.
Product versatility
  • Transglutaminase allows for the creation of novel meat products. It enables the binding of different meat cuts or meat with other ingredients, creating unique textures and presentations.
Reduced costs
  • By using transglutaminase, meat processors can effectively utilize smaller or irregular meat cuts and create value-added products instead of wasting them. This can lead to cost savings and increased profitability.
Carbocraft bleaching earth for refining
Carbocraft bentonite clay products

BDF PROBIND® FOR MEAT

  • Better “sliceability”
  • Easy processing and low dosage
  • High water-binding and water retention
  • Improved texture and bite
  • Increased succulence and juiciness
  • No adverse effects on flavour and taste
  • Reduced costs, potential cost-saving
Emulsified Products
  • Improves texture while standardizing the final product
  • Facilitates the elimination of phosphates and caseinates
  • Improves meat bite
  • Enhances de final texture in low sodium products
  • Helps to reduce final product costs
Cooked Ham
  • Improves the look and appeal of slices
  • Reduces slicing losses
  • Enhances final texture in low sodium products
  • Helps eliminate phosphates
Dry Fermented Sausages
  • During the maturing process, the product gains firmness much more rapidly.
  • Texture and binding are improved during the primary stages of the curing process.
  • Reduces slicing losses, improving final product costs.
Structured Meat
  • Transforms meat trimmings into standardized portions with high added value
  • Once structured, the product can be cooked or frozen without losing shape or texture
Döner Kebab
  • Improves meat texture and binding between meat and fat slices
  • Facilitates slicing
  • Minimises the formation of holes during cooking 
  • Helps to reduce phosphates
  • Reduces water loss during cooking processes
  • Allows more meat trimmings to be used (direct cost benefits)
  • Helps maintain shape in low-quality kebab textures
Meat Balls
  • Improves texture
  • Helps to reduce the use of phosphates and caseinates
  • Improves consistency and meat bite
  • Enhances texture in low-sodium products
  • Lowers final product cost
Carbocraft botanical extracts and oils
Carbocraft biocides for water treatment

BDF PROBIND® FOR FISH

Surimi
  • Improves texture and elasticity
  • Reduces the need for the addition of other proteins to Surimi/Fish balls improving the elasticity and firmness of the product
  • Facilitates the incorporation of mechanically deboned fish (MDF)
  • Creates strong bonds between proteins
Fish Balls
  • Improves texture and elasticity
  • Reduces the need for the addition of other proteins to fish balls improving the elasticity and firmness of the product.
  • Facilitates the incorporation of mechanically deboned fish (MDF)
  • Creates strong bonds between proteins
Structured Fish
  • Transforms fish trimmings with no commercial value into standardized portions with a high added value
  • Once structured, the product can be cooked or frozen without losing shape or texture
  • Facilitates the addition of water
  • Creates strong bonds between proteins

BDF PROBIND® FOR DAIRY

Yoghurt and Fermented Milks
  • Increases gel strength, facilitating protein meshing
  • Reduces syneresis. Helps to reduce the addition of solids and stabilizers, such as powdered milk, proteins etc., and reducing final product costs
  • Increases creaminess, helping to lower cream content
  • Helps to eliminate gums and gelatin
  • Increase creaminess and texture in products with a low fat content
Cottage / Quark Cheese
  • Increases final cheese production by up to 20%
  • Reduces syneresis
  • Increases and improves texture
  • Reduces the addition of powdered milk, standardizing and reducing final product costs
Rennet Cheese
  • Increases final cheese production by up to 15%
  • Reduces syneresis
  • Increases and improves texture
  • Reduces and eliminates the addition of proteins, standardizing and reducing final product costs

BDF PROBIND® FOR VEGAN

Vegan Dairy Like Products
  • Increases gel strength facilitating protein meshing
  • Reduces syneresis
  • Increases creaminess, helping to lower cream content
  • Helps to ellminate stabilizers
  • Incease ceaminess and texture in products with low fat content
  • Increases final cheese yield
  • Increases and improves texture
  • Helps to create new products
  • Clean label
Vegan Meat Like Products
  • Increases and mproves texture and elasticity
  • Helps to eliminate stabillzers
  • Improves emulsifying capacity
  • lmproves binding capacity
  • Helps to create new products
  • Clean label
Carbocraft adhesives for industrial applications

Looking for optimum adhesion in your meat and fish products? Give our natural “meat-glue” a try, after all, it is designed by nature. You will undoubtedly be impressed with nature’s innate binding properties, they are formidable! Please contact us for additional technical information on our TG PROBIND® products!

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