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Home > Ingredients > A to Z > Transglutaminase (GS)

Transglutaminase (GS)

Starts With T Usage Enzymes

Item #: 501804S

Enzyme used to bind proteins such as beef, poultry, and seafood.
Slurry Method: Make sure all utensils are room temperature and protective gloves are used as bonding agent should not come in contact with skin. Prehydrate as 1 part transglutaminase (GS) to about 4 parts warm water. Whisk water before slowly pouring powder into bowl, making sure to continually keep the water moving for 5 minutes. To validate proper mixing, mixture will appear foamy, but you must wait until foam disappears before applying.
Brush Application: Apply slurry with brush to coat entire surface, then mold, stuff or vacuum package and refrigerate 6 hours to overnight for enzymatic reaction. (slurry in bowl will remain in a liquid state for 4 to 6 hours) DO NOT FREEZE TO EXPEDITE PROCESS. Once reacted, you can then cook, cut and/or freeze item, as the finished bond cannot be broken.
Mixer/Tumbler Application: Slowly pour slurry into mixer or tumbler, and mix 4-5 minutes to evenly coat all surfaces. Follow steps above for packaging.
Dry Mixing Method: Apply powder over protein in bowl or mixer, and mix 4-5 minutes to evenly coat all surfaces. If coating large pieces, shake off excess granules before bonding as only product with moisture will adhere. Follow steps above for packaging.
Ingredients: sodium chloride, gelatin, trisodium phosphate, maltodextrin, transglutaminase, safflower oil.