Making uniform portions that cook evenly, look good, and reduce waste.
Binding meat mixtures like sausages without casings.
Making meat combinations like bacon and scallops.
Producing special effects like meat noodles, meat and vegetable pastas, etc.
Additionally, TG can thicken egg yolks, strengthen dough mixtures, thicken dairy systems, and increase yield in tofu production, among other applications.
Transglutaminase is a naturally occurring enzyme in plants, animals, and bacteria. Enzymes are proteins that act as catalysts in chemical reactions; they speed up these reactions and in some cases cause reactions to occur.
TG bonds protein molecules together with a (very strong) covalent bond by linking the amino acids glutamine and lysine.
Transglutaminase is safe. It will not harm you or glue your hands together. TG is deactivated by most cooking techniques and imparts no off-flavors to foods. TG is classified by the FDA as a GRAS product (generally recognized as safe) when used properly.