My diet:

Transglutaminase (Meat glue)

No E-numberEmulsifiersOrigin: Fermented
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Every diet

VeganYes

The food enzyme is grown from bacteria, not taken from animal blood.

Gluten-freeYes
HalalDepends

The enzyme is microbial. The meat it binds is halal only when that meat is.

KosherDepends

The enzyme does not make a piece of meat kosher. The meat and the supervision do.

KetoYes

An enzyme used at this dose is not a carbohydrate.

Low-FODMAPYes
The short answer
Transglutaminase is a bacterial enzyme that glues proteins together. It is the 'meat glue' in some formed steaks. The US treats defined uses as GRAS. It can be absent from the ingredient list when it is only a processing aid.
Use in moderation

Safe in small amounts; may bother some people or raise blood sugar.

E-numberNone
Comes fromFermented
What it doesEmulsifiers
Glycemic index—
Daily limitNot set
Also calledTransglutaminase, Meat glue

Rules by country

🇺🇸 US FDAApproved
🇪🇺 European UnionNot evaluated as an additive
🇨🇦 Health CanadaNot evaluated as an additive
CaliforniaNo extra rules

Microbial transglutaminase has FDA GRAS notices for binding protein in defined foods. It has no E-number. Europe regulates the enzyme under enzyme rules rather than as a listed additive, which is why this column says not evaluated as an additive. In the US it can be a processing aid and then disappear from the ingredient list. The binding is strong enough to join scraps into a steak-shaped piece, and any allergen in one scrap is then an allergen in the whole piece.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

A sprinkle on two pieces of meat, held cold, becomes a bond that survives cooking. The same enzyme sets some yogurts and strengthens some doughs. The piece looks whole. The muscle was not.

Where it comes from: The transglutaminase used on meat is an enzyme grown from a bacterium, typically Streptomyces. It links the amino acid glutamine to lysine, so two pieces of protein stick as if they were one muscle. An older laboratory form came from animal blood. That is not the enzyme in the food trade.

Why it’s in food

  • Binds meat scraps into a single portion
  • Sets a yogurt or a cheese texture
  • Strengthens a dough
  • Joins fish pieces

Often found in

Formed steaks and roastsImitation crab and formed fishSome sausagesYogurtBakery doughsReformed ham

Also listed as: Transglutaminase, Meat glue, TG enzyme, Microbial transglutaminase

Health & gut impact

The bond hides the cutUnder study

A formed steak can be several muscles. The food-safety issue is that bacteria which used to be on the outside can end up in the center, so the piece has to be cooked through unless it was treated as a whole cut.

USDA guidance on non-intact meats

Allergens travel with the scrapsConcern

If the enzyme joins a piece of fish to a piece of meat, the whole portion contains fish. A missing ingredient line, when the enzyme was a processing aid, does not remove that allergen.

Allergen control when proteins are bound

What can I use instead?

A single muscle

Ratio: Buy the cut you think you are buying

Best for: A steak

Gelatin

Ratio: It gels a liquid. It does not weld raw meat.

Best for: A jelly

Related

More emulsifiers:

Acetylated monoglycerides E472aAcetylated monoglycerides (E472a) are fat-based emulsifiers that help bread hold air and keep whipped toppings stable. They are common in bakery and generally considered safe; check the source fat if you avoid animal ingredients.Use in moderationAmmonium phosphatides E442Ammonium phosphatides (E442) are a chocolate emulsifier made from vegetable oil. They are an alternative to soy lecithin when a recipe needs chocolate to flow, and they are considered safe.Generally safeBrominated vegetable oil (BVO)Brominated vegetable oil (BVO) kept the citrus flavor from floating to the top of some sodas. The FDA banned it in 2024 because of thyroid effects, so check older or imported citrus drinks.Best to avoidCalcium stearoyl lactylate E482Calcium stearoyl lactylate (E482) is a dough strengthener that helps bread rise and stay soft. Its fat source varies, so vegans and people following halal or kosher rules should check the label.Use in moderation

Common questions

Is meat glue banned?

Not in the US. Defined uses have GRAS notices. The argument around it is about formed meat and allergens, not about an E-number ban.

Is transglutaminase vegan?

The enzyme used in food is grown from bacteria. The meat it is painted on is not.

Is Transglutaminase safe?

Use in moderation (66/100). Microbial transglutaminase has FDA GRAS notices for binding protein in defined foods. It has no E-number. Europe regulates the enzyme under enzyme rules rather than as a listed additive, which is why this column says not evaluated as an additive. In the US it can be a processing aid and then disappear from the ingredient list. The binding is strong enough to join scraps into a steak-shaped piece, and any allergen in one scrap is then an allergen in the whole piece.

Is Transglutaminase vegan?

Yes. The food enzyme is grown from bacteria, not taken from animal blood.

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Scientific sources & regulatory citations
  • USDA guidance on non-intact meats
  • Allergen control when proteins are bound