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Transglutaminase (RM)

Starts With T Usage Enzymes
Item #: 501805S 
transglutaminase RM
  • 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
transglut-whey.html

Additives

Starts With
T
Usage
Enzymes
 
 

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White Covering Mass (Fondant)
Item#:
406051
 
63.95
Pail
Item#:
501615S
 
 
Item#:
501802S
 
 

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Mascarpone Flavored Filling
Item#:
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SKU Number Additives Size Price Quantity Add to Cart
501805B 1kg / 2.2lbs
122.64
Each
501805C 100g / 3.5oz
18.91
Each
  Item is no longer available.