Gourmet Imports » Molecular Gastronomy » Transglutiminase » Transglutiminase - Meat Glue - Wet & Dry Application

Transglutiminase - Meat Glue - Wet & Dry Application

from Japan by Ajinomoto Co.

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ITEM DESCRIPTION	TEMP		PRICE	QTY	SKU
1 x 2.2 lbs bag	room temp				TEC-TRANRM

OVERVIEW

About Transglutiminase - Meat Glue - Wet & Dry Application

Activia RM Transglutaminase, also known as “meat glue,” is a naturally occurring enzyme that has the ability to bond a diverse range of protein containing foods together such as red meat, poultry, and seafood. Safe and easy to use, RM TG contains a water soluble milk protein called sodium caseinate which compensates for any protein deficiencies, making
it ideal for use with difficult foods, including raw meats. Can be sprinkled directly on proteins or mixed into a slurry, then brushed and molded into the desired shape. Technical application sheet available upon request.
Ingredients: Sodium caseinate, maltodextrin, transglutaminase
Storage: Keep in the original unopened package at or below 72F (21C) and 70% RH. For optimum shelf-life, keep in refirgerated or frozen storage. Use product as soon as possible after opening. Once opened, reseal unsused product.
Availability: Usually ships within 1 business days. Product is non-perishable and can ship via Ground service.

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