Transglutaminase Sprinkle Powder (Meat Glue) 50g
MG004Rated 4/5 based on 1 reviews.
Transglutaminase (TG) Sprinkle Powder. This enzyme has the revolutionary ability to improve the physical properties of protein containing foods. Many forms of transglutamase are manufactured by Ajinomoto in Japan. TG causes proteins to bind together through an enzyme reaction. This binding cannot be broken even when frozen, cooked or sliced. There is also no pH shift involved when using this product.
Now Manufactured by MFD in Melbourne, Australia?
The great thing about this is, no shipping delays, no input problems and no old stock. Freshly made batches every month. Grab one of these small packs to test it out.This product contains milk protein allergens.
How is Transglutaminase (TG) Manufactured?
TG is made by means of fermentation. Starch and other raw materials are used and when fermentation is over, all transglutaminase producing micro organisms are completely removed. This manufacturing method does not use anything of animal origin.
What if we require bulk quantities of meat glue after our test batch works?
This is not a problem we can supply you 1kg bags or even 10kg for industrial applications. The main concern would be to maintain fresh stock levels at all time. Activity of all enzyme meat glue will diminish over time.
How do I use Transglutaminase (TG)?
Follow these simple steps. Some testing will have to be carried out to check suitability of the protein products you are trying to bind.
1. Sprinkle coating - Coat all materials evenly with TG powder
2. Molding - compress the pieces together in a mould or casing.
3. Binding period - left standing for 1 or 2 hours at temperatures above 0.
4. Processing - Cooking, freezing or slicing
4. Final products
Also Known As:
meat glue transglutaminase,
meat glue enzyme
As MFD is now manufacturing its own meat glue in Australia it no longer carries the Activa, Ajinomoto, meat glue. This decision has lead to better control of lead times and manufacturing security.
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Meat Glue for you30 August 2016Interestingly enough I used this for a vegetarian dish in Modernist Cuisine the flourless gnocchi. Whilst the recipe asked for a different variant of Activia I found the KS-LS worked quite well for my intended purposes. The left over amount I gave to a friend to make a modernist turducken loaf. Whilst I didn't get a chance to try it, he said it worked pretty well and was simple as following the instructions on the packet. http://momofukufor2.com/2010/05/meat-glue-week-turducken-loaf/ All in all, I would say its a good product that does what it says on the tin. It binds proteins together with a super strong bond. The only warning I would give after reading many blogs would be think carefully about which to proteins you join together. Most cook (denature) at different temperatures so combining a chicken breast with a leg of lamb might not be the best idea. Combinations like surf and turf crispy bacon and scallops sound like an amazing idea.