Transglutaminase (TX-10) · Protein Crosslinking Enzyme for Strong Binding, Firmness & Clean Slicing

Transglutaminase is used to create protein-to-protein bonds, strengthening structure and improving cohesion in protein-based foods. TX-10 is a practical processing grade selected for applications that benefit from strong binding and firm texture development, such as restructured meat portions, formed poultry items, surimi-style seafood products and other protein systems where clean slicing and stable shape retention matter. Atlas Global Trading Co. supplies transglutaminase TX-10 with COA, documentation and export logistics from Ankara, Türkiye.

Function: Protein binding enzyme to enhance cohesion, firmness and sliceability
Typical format: Powder enzyme blend; activity defined per supplier method
Key feature: Supports strong structure in restructured and formed protein products

Food enzyme status and labeling requirements vary by market and product category. Atlas provides documentation and supports grade selection, while customers remain responsible for confirming compliance, permitted use and labeling in each destination market.

Product overview

TX-10: selecting a transglutaminase grade for higher binding strength

Transglutaminase performance depends on the protein substrate and the process environment. In meat and seafood systems, salt level, temperature, mixing intensity, particle size and hold time before cooking influence bond formation and final texture. TX-10 is positioned for applications where robust binding is desired, while still requiring controlled processing to avoid over-firm or rubbery textures. Atlas helps customers align dosage and process steps with product style and sensory goals.

Key characteristics

  • Primary role: catalyzes crosslinking between proteins to increase cohesion and firmness.
  • Typical product targets:
    • Restructured meat portions with clean cutting and slicing performance,
    • Formed poultry and meat products with improved bite and reduced crumbling,
    • Seafood gels and surimi systems requiring higher gel strength and elasticity.
  • Format: commonly supplied as a powder blend grade for easy dosing and dispersion.
  • Processing considerations:
    • Reaction time is needed; binding often develops during chilled resting/holding,
    • Heat treatment stabilizes the network once the desired structure is reached.
  • Quality impact:
    • Improves portion integrity, slicing yield and package appearance,
    • Can reduce purge and breakage depending on formulation and process controls.

Atlas can support trial planning and help define practical dosing and holding steps that fit your line constraints and food safety controls.

Indicative specification points

Specifications are agreed per grade and destination requirements. Typical control points include:

  • Enzyme activity: defined by supplier method and expressed in the agreed unit system.
  • Carrier composition: stated where applicable for dosing and handling.
  • Moisture: controlled for stability and flowability.
  • Microbiological quality: targets suitable for meat/seafood processing under GMP.
  • Contaminants: parameters within required limits for food enzyme products.
  • Stability and shelf life: stated on COA/specification and linked to storage conditions.

Each lot is supplied with a Certificate of Analysis (COA) and specification sheet. Additional documents can include allergen statements, GMO status (where applicable), origin/production statements and compliance documentation requested for destination markets.

Applications

TX-10 applications in restructured meat, seafood gels and high-cohesion protein products

TX-10 is suited to processors aiming for strong binding and stable structure. Optimal performance requires controlled dosing, uniform distribution and a consistent holding step before cooking or setting. Pilot and line trials are recommended to balance firmness with target bite and juiciness.

Restructured and formed meat products

  • Restructured portions: formed steaks, cubes and shaped portions from trimmed pieces.
  • Deli-style cooked meats: improved slice integrity and reduced crumbling in slicing operations.
  • Formed poultry items: enhanced cohesion in nuggets, patties and formed products.

Seafood and surimi systems

  • Surimi gels: increased gel strength and elasticity for stable texture.
  • Seafood analogs: improved binding and shape retention in formed products.
  • Seafood balls/cakes: improved cohesion and reduced breakage during cooking and handling.

Protein systems and specialty applications

  • Plant-protein products: improved bite and structure where proteins are suitable substrates.
  • Protein sheets and formed items: improved cohesion where clean slicing is required.

Usage and process guidance

  • Dosage: depends on activity and target binding; optimize through trials to avoid over-firm textures.
  • Distribution:
    • Ensure uniform mixing and avoid localized clumps of enzyme,
    • Use premixing with carriers where needed for dosing accuracy.
  • Holding step:
    • Define a consistent chilled holding time for crosslinking development,
    • Control temperature to balance reaction development and food safety requirements.
  • Fixing the structure:
    • Cooking/setting stabilizes the formed network; validate final texture after cooling,
    • Confirm slicing and purge performance in final packaging.
  • Regulatory and labeling:
    • Food enzyme status and labeling/processing-aid rules vary; confirm applicable framework for each market.

Need TX-10 for strong binding and firm structure?

Share your application (restructured meat, deli slicing, surimi/seafood gels, plant protein), raw material type, particle size, salt level, target texture and bite, available holding time, process temperatures, destination markets, annual volume and documentation needs. Atlas will propose suitable TX-10 supply options and support your trials with practical guidance and QA/export documentation.

Discuss TX-10 supply
Quality & supply

Quality documentation and global supply support for transglutaminase TX-10

Atlas Global Trading Co. coordinates transglutaminase supply through qualified partners and manages documentation and export logistics from Ankara, Türkiye, supporting processors, meat plants, seafood producers and ingredient blenders worldwide.

Quality and documentation

  • Supplied as transglutaminase TX-10 with agreed specification targets for activity, stability, microbiology and contaminants.
  • Each lot includes a Certificate of Analysis (COA) and specification sheet.
  • Documentation can include allergen statements, GMO status (where applicable), origin/production statements and compliance documents according to destination needs.
  • Food safety and quality certificates can be shared on request depending on supplier and market requirements.
  • Customers remain responsible for confirming permitted use and labeling in destination markets.

Packaging, storage and logistics

  • Standard packaging: sealed foil bags or multi-layer bags inside cartons (pack formats depend on grade and supplier).
  • Storage: keep tightly closed in a cool, dry place; avoid humidity to protect activity and flowability.
  • Handling: avoid inhalation of enzyme dust; use appropriate PPE and dust control practices in production areas.
  • Shelf life: stated on COA/specification; validate in your storage and distribution conditions.
  • Shipments: arranged under FOB, CFR, CIF or other agreed Incoterms with export documentation support coordinated from Ankara.

For a quotation, please share target application, preferred packaging, annual volume, destination markets and required documentation.

LinkedIn
Verified Atlas Network
Official site of Atlas Global Trading Co.
Group Companies • Logistics • About • Contact • Privacy •