Transglutaminase enzyme preparation which can be used to paste a diverse range of food products such as red meat, poultry and seafood into pieces. It can be added as a pre-hydrated slurry or as a dry powder. Versatile in applications and its use can be adapted to most processes. Natural enzyme used to bind proteins together. Makes even portions that cook evenly, look good and reduce waste.
Binds meat mixes as with caseless sausages.
Useful for making combinations like bacon and scallops. Produces special effects like meat noodles, meat and vegetable pasta, etc.
Composition: sodium chloride, fish gelatin (cod, pollack, haddock, hake), trisodium phosphate, maltodextrin, transglutaminase, safflower oil.