NewBind Transglutaminase Natural binding for stable protein structures in meat, dairy, and plant-based products Our NewBind Transglutaminase is a versatile enzyme that stably cross-links proteins. It helps producers worldwide to better utilize raw materials, meet clean label requirements, and develop marketable products – from meat and fish to plant-based products, dairy products, and baked goods. About NewBind Benefits Applications Packaging & sizes Service Certifications Inquire now The science behind NewBind NewBind is obtained through fermentation and is versatile – from animal-based to vegetarian and vegan products. Stability without affecting taste NewBind catalyzes the cross-linking of lysine and glutamine. This creates stable and resilient protein structures. NewBind is not detectable in the final product and does not alter the taste. Versatile and certified NewBind is produced by fermentation of the bacterium Streptomyces mobaraensis. It is GMO-free and holds halal and kosher certifications. Due to its neutral effect, it can be used equally in animal-based, vegetarian, and vegan foods. Technical properties Reaction time:temperature-dependent – measurable effects after 1–2 hours at 50 °C Dosage:0.1–0.3% depending on application (150 ppm at 100 U/g activity) Storage:stable with freezer storage (–18 °C), hermetically sealed Activity:measured in Units/g (100–500 U/g depending on product quality) pH range:optimal at 6.0–7.0, stable from pH 5.0–8.0 Temperature optimum:50 °C for maximum activity Your benefits Halal, kosher, V-Label certified and tested according to all EU regulations Clean label option: reduction or replacement of E numbers Improved texture and thus better bite Resource conservation through higher yield and reduced losses Increased juiciness and reduced water loss Process stability despite fluctuating raw material quality Applications NewBind impresses with its enormous versatility – from meat to dairy to baked goods. Or in other words: NewBind optimizes texture, binding, and efficiency in a wide range of product categories. Meat Vegan products Fish Dairy products Baked goods and dough products Non-food Meat Meat Improved texture and juiciness Reduced water loss Improved sliceability Increased shape stability Maximized meat yield Cooked ham Stabilization with fluctuating raw material quality (PSE) Slicing losses can be reduced by up to 30% Improved texture and juiciness Reduction of cooking loss Reduction or replacement of E numbers Cooked sausage Improved texture Better bite Reduced water exudation Reduction or replacement of E numbers Convenience Saving raw materials and CO₂ Natural binding without negative off-flavors Without E numbers Standardization of products Raw sausage Reduction of ripening or drying time by up to 30% Improved cross-section (fat particles do not fall out) No cupping effect in pizza salami Kebab / gyros Greater resource and CO₂ savings Trimmings can be incorporated Better slice cohesion Better texture and juiciness Good appearance when sliced, no holes during roasting Kebabs with a higher proportion of minced meat retain their shape Good water and fat binding Ideal for phosphate-free products Vegan products Vegan convenience Improved elasticity Enhanced texture Better bite Reduction of water release Reduction or replacement of E numbers Vegan sausage substitute Improved texture Better bite Reduction of water release Reduction or replacement of E numbers Vegan yogurt Creaminess is improved Reduction of whey separation by up to 80% Dry matter can be reduced Reduction or replacement of emulsifiers Processing aid for faster pumping speeds Fish Surimi Improvement of gel strength Reduction or replacement of allergens Texture, bite, and elasticity are improved Fish convenience products Savings in raw materials and CO₂ reduction Natural binding without negative off-flavours Without E numbers Standardisation of products Dairy products Cream cheese Higher yield (up to 20%) Reduces whey syneresis Improved texture Reduced added milk powder Processed cheese Reduction of added protein (cost reduction) Improved stretchability Yogurt Creaminess is improved Reduction of whey syneresis up to 80% Texture improvement, especially in low-fat products Dry matter can be reduced Reduction or replacement of emulsifiers Processing aid for faster pumping speeds Ice cream Better overrun (volume) Improved fat coalescence Better melt stability Low-fat ice cream with the same viscosity as regular ice cream Baked goods and dough products Bread Reduction of dough stickiness (improved processing) Stabilization during fluctuating raw material quality Improved volume stability after thawing Improved gas retention capacity (increased volume) Pasta Stabilization with fluctuating raw material quality Improved bite The dough structure is more stable and elastic Improved cooking stability Gluten-free products Improved stretchability Smoother surface Improved gas retention capacity (more volume) Non-food Cosmetics Strengthening the skin barrier A firmer skin feel and improved skin firmness Moisture-retaining through a thin protective layer Longer stabilization of the ingredients Packaging & sizes NewBind is available in flexible packaging sizes – from small quantities for test productions to large containers for industrial use. Standard aluminum bags (100 g – 10 kg) Paper round cans or plastic containers Private label possible Get advice now Ready for stable processes with NewBind? Contact our expert team for individual advice and sample deliveries without a minimum order quantity. Contact us Request product sample Services & support As your technological partner, we offer more than just enzymes and ingredients.We also support you with optimal integration into your production processes. Flexible and customizedservices We offer custom packaging, private labeling, and contract manufacturing – all manufactured at our plant in Bochum, Germany. German quality,global reach Based in the heart of Europe with "made in Germany" quality standards, we deliver innovative and sustainable solutions worldwide. Documentationand compliance All products come with technical data sheets, certificates of analysis, and assistance for allergen labeling. We ensure traceability and residue-free quality. Certifications and standards NewBind meets international standards.Safety and transparency are a matter of course for us. Safety standards Our enzymes meet the highest safety standards. They are produced without traces—with no risk of allergen cross-contamination. The quality complies with all EU requirements for food products. When heated above 60°C, they are completely deactivated. Unlike animal transglutaminases, they work independently of calcium and require no additional cofactors. HalalCertified by HCS, Switzerland V-LabelLicensed by ProVeg e. V., Germany FSSC 22000Certified by TÜV NORD, Germany KosherCertified by KLBD, England ORGANICCertified by ABCERT, Germany VLOGCertified by ABCERT, Germany
