Transglutaminase makes the protein scaffold extremely stable and compact. This reduces the amount of protein that must be added.

Transglutaminase makes the protein scaffold extremely stable and compact. This reduces the amount of protein that must be added.

· Enhances the viscosity/gel strength of pre-stirred and set yogurt.

· Makes low-fat yogurt creamier.

· Smoother surface thanks to reduced syneresis.

· Lowers costs by saving on protein powder and stabilizers.