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The Application of Transglutaminase to Soy Products is Something Vegetarians Need to Pay Attention to

Ⅰ. Application of transglutaminase in Chiba Tofu products

1. The functional characteristics of transglutaminase


  • Produce a new type of soy product with high protein, low fat and low carbohydrate;

  • Make Chiba tofu possess unique elasticity and crispness;

  • Make Chiba Tofu have super absorption capacity of soup;


The characteristics of green, environmental protection, safety and health are also the reasons why transglutaminase choose.


2. Adding process of transglutaminase


Ingredients (water, soy protein isolate) → chopped → add auxiliary materials (vegetable oil, starch, etc.) → chopped → add TG enzyme → chopped evenly → plate reaction forming → packaging → finished product.


Ⅱ. Application of transglutaminase in protein vegan meat products

1. The functional characteristics of transglutaminase


  • To produce a new type of vegetarian product with high protein, low fat and low carbohydrate is a point of concern for transglutamine vegetarians;

  • Make protein vegan meat products have better elasticity, slicing properties and water retention, and improve product quality;

  • Green and environmentally friendly, safe and healthy.


2. Adding process of transglutaminase


Pretreatment of raw and auxiliary materials → ingredients (water, soy protein isolate) → chopping → adding TG enzyme → chopping evenly → loading reaction molding → packaging finished products.