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

Transglutaminase (RM)

Starts With T Usage Enzymes

Item #: 501805S

Enzyme used to bind proteins such as beef, poultry, and seafood.
Sprinkle Method: To join specific pieces, transglutaminase (RM) can be sprinkled on product surfaces. The surfaces are then joined and held in place though vacuum packaging or molding. Products should be formed immediately after joining coated surfaces. USAGE: 0.75 - 1.0%.
Dry Mixing Method: Mixing is used to incorporate a marinade into meat trimmings or coarse ground products. After marinade is absorbed, transglutaminase (RM) may be added as a dry powder during mixing. Once transglutaminase is added, the product should be formed, stuffed, or molded within 20-30 minutes. USAGE: 1% of formula weight.
Slurry Method: Pre hydrate at about 4 to 4.5 times its weight in water. Then add slurry to meat chunks and blend. Allow to activate in desired shape under refrigerated conditions. Once transglutaminase (RM) is mixed with water, it must be mixed and formed with meat products within 20-30 minutes. USAGE: 1% by weight.
Storage: Once opened, reseal an unused portions and store frozen for up to 1 month.
Ingredients: sodium caseinate, maltodextrin, transglutaminase