TRANSGLUTAMINASE
Enzymes which act on proteins by catalyzing reactions to form
covalent bonds between carboxylamide group and amino
group.

FEATURES & BENEFITS
✓ Improves food properties (texture, firmness, elasticity,
viscosity, thermo-stability, and liquid retention.
✓ Additional additives or heating process are not required.
✓ Does not affect flavor in final product.
✓ Increases juiciness.
✓ Easy to process.

MEAT BINDER SERIES

En-Bind (Budget)
Low cost meat binder

Probind TXo
Binder for cooked and emulsified products

Probind GT5.0
Binder for structured meat and extruded products

Probind MB3.0
Standard binder for structured poultry products

Probind FG2.0
Standard binder for structured fish, fish balls, and surimi