MAXIBIND TG PLUS
Transglutaminase Enzyme for Superior Texture and Yield
Structure, naturally strengthened
MAXIBIND TG PLUS is a food-grade transglutaminase designed to enhance the physical properties of protein-containing foods. By catalyzing natural cross-links between lysine and glutamine residues, it strengthens protein networks — improving water retention, firmness, elasticity, gelling capacity and thermo-stability.
From dairy to meat and bakery, MAXIBIND TG PLUS helps manufacturers create products with better structure, higher yield, and reduced reliance on stabilizers — all while supporting clean-label innovation.
Enhanced Texture
Builds firmness, elasticity, and structure in protein-based foods.
Higher Yield
Reduces syneresis in dairy and improves water retention in meat and fish.
Process Versatility
Stable in cold processing, suitable for batch or industrial use.
Clean & Efficient
Enables reduction of milk solids, stabilizers, and additives.
Certified & Trusted
Halal, Kosher, Non-GMO, ISO certified options available.
MAXIBIND TG PLUS Product Range
MAXIBIND TG PLUS is offered in a broad portfolio of powder and liquid formats, using either maltodextrin or lactose carriers, making it adaptable to diverse processing needs.
From versatile solutions for dairy, meat, fish, and bakery, to convenient liquid options for continuous dosing, and high-performance variants for advanced restructuring and gelling, MAXIBIND TG PLUS provides the right choice for every application.
This flexibility allows manufacturers to enhance texture, yield, and stability across a wide range of protein-based foods, ensuring reliable results from small-scale development to full-scale industrial production.
Applications
MAXIBIND TG PLUS is ideal for:
Dairy
Reduced syneresis, lower solids requirement, higher yield
Meat & Poultry
Improved binding, juiciness, and slicing quality
Fish & Seafood
Restructuring and firmness with cold stability
Bakery
Enhanced dough elasticity and crumb structure
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Enhanced Structure
Builds firmness, elasticity, and protein network strength for superior texture.
Higher Yield
Improves water retention and reduces syneresis for increased production efficiency.
Process Versatility
Stable in cold processing and suitable for batch to industrial applications.
Clean Label Support
Reduces reliance on stabilizers while maintaining quality and functionality.
Market Info
Transglutaminase Enzyme Market Insights
Market research reveals significant growth and consumer preference shifts in the transglutaminase enzyme sector. Here are the key market insights.
by 2030 – Global specialty protein foods market, 5.7% CAGR
Adoption – Transglutaminase used in 1 out of 4 processed meat and dairy innovations
CAGR – Enzyme-driven texturizing solutions growing faster than conventional stabilizers
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