Transglutaminase: The Texture Specialist

Optimize your production yield and enhance the structural integrity of your dairy products. Our Transglutaminase enzymes act as a natural 'protein binder,' significantly improving the viscosity of yogurt, reducing syneresis (whey separation), and increasing the firmness of various cheese types without the need for additional additives

Our Transglutaminase Products

Cheese

Increase product yield.

Significantly increases viscosity and reduces syneresis

Yogurt

Achieve Superior Texture and Stability

If you are looking to overcome challenges in texture and viscosity, Celebra Solutions provides science-based enzymatic formulations. Our solutions offer a golden opportunity to reach significant texture improvement with cost-effective and sustainable methods.

Key Benefits of Our TG Formulation:

  • Reduces Syneresis: Effectively prevents whey separation in fermented products.

  • Increases Viscosity: Delivers a rich, creamy mouthfeel even in low-fat dairy.

  • Optimizes Yield: Enhances protein cross-linking for better structural integrity.

  • Clean Label: Achieve premium results without artificial stabilizers.