Caldic logo
A variety of meat such as smoked sausages, ground beef, salami and ham.

Transglutaminase has been designed to improve the physical properties of meat and fish to promote firmness, elasticity, viscosity, thermo-stability and liquid retention.  This enzyme also facilitates the bonding between proteins thereby creating one finished product from two different cuts of meat or seafood and is clean label and allergen-free.

Enzyme Systems we provide