Ajinomoto Transglutaminase Meat Glue Powder Molecular Gastronomy Ajinomoto Activa 100grEB

Transglutaminase Meat Glue Powder Molecular Ajinomoto Activa 100gr RE HALAL KOSHER GLUTEN FREE ACTIVA EB is a transglutaminase (TG) enzyme preparation that is formulated for binding or building texture in a diverse range of food materials such as red meat, poultry and seafood pieces. It can be used as a pre-hydrated slurry or as a dry powder depending on the application. Transglutaminase (TG) –aka meat glue, the stuff that allows you to bond proteins together –has been taking a pounding in the blogosphere recently and, as a proponent of the enzyme, so have I. At the risk of preaching to the converted (sorry, loyal readers) I’m setting the record straight. TG is a great tool used by conscientious cooks to achieve fabulous and fantastic culinary results. It is also natural Typical usage is 0.75 - 1.0% of protein weight. Transglutaminase (TG), aka Meat Glue, is a natural enzyme that has the ability to glue protein-containing foods together. When raw meats are bound with TG, they typically have the strength and appearance of whole uncut muscles. Primary uses of transglutaminase include: Making uniform portions that cook evenly, look good, and reduce waste. Binding meat mixtures like sausages without casings. Making meat combinations like bacon and scallops. Producing special effects like meat noodles, meat and vegetable pastas, etc. Additionally, TG can thicken egg yolks, strengthen dough mixtures, thicken dairy systems, and increase yield in tofu production, among other applications. Transglutaminase is a naturally occurring enzyme in plants, animals, and bacteria. Enzymes are proteins that act as catalysts in chemical reactions; they speed up these reactions and in some cases cause reactions to occur that otherwise wouldnt. TG bonds protein molecules together with a (very strong) covalent bond by linking the amino acids glutamine and lysine. Size: 100gr Product of France