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Transglutaminase (GS)

Starts With T Usage Enzymes
Item #: 501804S 
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.
transglut-gs.html

Additives

Starts With
T
Usage
Enzymes
 
 

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White Covering Mass (Fondant)
Item#:
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Pail
Item#:
501615S
 
 
Item#:
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Mascarpone Flavored Filling
Item#:
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SKU Number Additives Size Price Quantity Add to Cart
501804B 1kg / 2.2lbs
97.65
Each
501804C 100g / 3.5oz
18.91
Each
  Item is no longer available.