Global Transglutaminase Preparation Market Report, History and Forecast 2016-2027, Breakdown Data by Manufacturers, Key Regions, Types and Application

Transglutaminase is an enzyme that catalyzes the formation of isopeptide bonds between proteins.
Its cross-linking property is widely used in various processes: to manufacture cheese and other dairy products, in meat processing, to produce edible films and to manufacture bakery products. Transglutaminase has considerable potential to improve the firmness, viscosity, elasticity and water-binding capacity of food products.

Market Analysis and Insights: Global Transglutaminase Preparation Market
In 2020, the global Transglutaminase Preparation market size was US$ XX million and it is expected to reach US$ XX million by the end of 2027, with a CAGR of XX% between 2021 and 2027
Global Transglutaminase Preparation Scope and Market Size
The global Transglutaminase Preparation market is segmented by region (country), company, by Type, and by Application. Players, stakeholders, and other participants in the global Transglutaminase Preparation market will be able to gain the upper hand as they use the report as a powerful resource. The segmental analysis focuses on sales, revenue and forecast by region (country), byType, and by Application for the period 2016-2027.

Segment by Type
< 100 U/g
100 U/g – 200 U/g
>200 U/g

Segment by Application
Meat
Fish
Dairy
Flour
Other

By Company
Ajinomoto
C & P Group GmbH
Micro-Tech Foods Ingredients
BDF Natural Ingredients
Yiming Biological
Taixing Dongsheng
Kinry
Pangbo Biological

By Region
North America
United States
Canada
Europe
Germany
France
U.K.
Italy
Russia
Asia-Pacific
China
Japan
South Korea
Southeast Asia
India
Australia
Taiwan
Indonesia
Thailand
Malaysia
Latin America
Mexico
Brazil
Colombia
Argentina
Middle East & Africa
Turkey
Saudi Arabia
UAE

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