TG was first developed discovered in 1959, but was to expensive to derive(it was made from pig livers) In 1989 Agemoto the Japan based company thet developed MSG or Accent figured out how to get it from other sources.
You can derive the glue from plant or meat sources Actually it is a natural enzyme in its original form that helps link or attach 2 amino acids ntogether.
I have used it and can tell you I find no off flavors or over saltiness as some people claim ..It is great on Salmon as you can take 2 tail sections join them together and make 1 nice portion. and not waste them because they are the tails. We tried putting beef and scallops together, it did adhere but both cook for different times at different temps. so it did not work. I am fortunate that where I work part time we can fool around with all these new things and experiment. But now I a, off for the summer season, and don't go back till October. Such is South Florida.