Meat glue in products: why transglutaminase is added and is it dangerous

According to hvylya.net: Ukrainians have been revealed which products often contain glue - not the kind used to stick objects together, but a special food additive transglutaminase, known as 'meat glue'.

The situation is not as bad as it may seem - this enzyme is quite natural and is found in plants, animals, and human bodies. It helps to repair tissues, strengthens the skin, and is involved in blood clotting.

Transglutaminase is used in the food industry as a stabilizer to improve the quality and appearance of products. It is added to meat, fish, cheeses, yogurts, and other products to give them a more appealing texture and shape.

Use of transglutaminase in the food industry

This enzyme is widely used in the production of meat products, dairy products, and pasta to improve their structure and consistency. It is also used as a substitute for gluten in gluten-free baking.

Ukrainian consumers have been told that glue in food products is not as bad as it may seem at first glance. Transglutaminase is a natural enzyme that can improve the quality and appearance of food products by adding them appealing texture and shape.