🧬 The Natural “Glue” Enzyme for Your Proteins

Join and transform your protein-based foods naturally, creating compact, homogeneous textures without altering the original taste! SaporePuro powdered transglutaminase is an enzyme of natural origin obtained through microbial fermentation, capable of joining and stabilizing proteins while improving the cohesion and consistency of numerous foods. This innovative ingredient does not alter flavors and ensures a safe, clean approach to food preparation.

🍖 Versatility in the Kitchen

Transglutaminase is used in a wide range of food sectors. In the meat industry, it is used to join fillets and pieces, create reconstituted roasts, and produce more compact sausages and hams. In the seafood industry, it is valued for aggregating fish paste, perfect for surimi or for “gluing” bacon and fish in gourmet dishes. Dairies can also benefit from it: it improves the consistency of cheeses and yogurt, increasing cheese yield and reducing liquid separation. Even in ice cream and pastry making, there is room to experiment with new textures in high-protein desserts. It is a valuable ally in molecular cuisine and fine dining, where it serves as a secret ingredient for creating creative dishes by invisibly joining different protein components.

📋 How to Use It

The recommended dosage is 8–15 grams of transglutaminase per kg of food to be treated. You can apply the product directly as a powder to the protein-based foods to be joined, or dissolve it in a small amount of water and brush it evenly over the surfaces to be joined. The enzyme consists of pure transglutaminase with maltodextrins as an inert carrier.

🎯 Applications

Ideal for meat (beef, pork, poultry), fish and seafood, dairy products such as cheese and yogurt, innovative ice cream and pastry making, and naturally for molecular cuisine. The creative possibilities are endless: from charcuterie to gourmet dishes, from reconstituting premium cuts to creating new and surprising textures.

💎 Professional Benefits

Transglutaminase is a natural and safe enzyme, with no added chemical additives or preservatives. It is a clean-label ingredient, considered a processing aid in many applications. It strengthens the structure of high-protein foods, increasing firmness and reducing the release of excess liquids. The result890'ì is firmer, creamier, more pleasant textures, without altering the original taste of the raw ingredients.

It also makes it possible to recover trimmings and parts of foods that would otherwise be discarded, joining them into new products without compromising their quality. This translates into improved raw-material yield and lower production costs, an important advantage in both industrial and artisanal settings.

🔬 Practical Procedure

For best results, calculate an indicative dosage of 8–15 grams of enzyme per kg of food preparation. Apply the powder evenly: you can sprinkle it directly onto the surface of the meats (or other protein-based foods) you want to join, or dissolve it in a small amount of water and then brush it over the parts to be joined.

After application, immediately place the treated surfaces together and apply gentle pressure. For meat and fish, it is ideal to wrap everything in food-grade plastic wrap or use vacuum packaging to keep the parts firmly together. Place the product in the refrigerator for several hours (preferably 6–24 hours, depending on the preparation). During this time the transglutaminase will form very strong bonds between the proteins, effectively fusing the parts into a single piece. Once the necessary time has elapsed, the various pieces will be firmly joined into one compact food product, ready for further processing.

THE IMAGES ARE FOR ILLUSTRATIVE PURPOSES ONLY AND MAY DIFFER FROM THE FINAL PRODUCT