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- YG is a transglutaminase preparation designed specifically for dairy applications.
- For yogurt applications, it improves the texture by reducing non-fat solids, helps viscosity with perceived creaminess and reduces syneresis.
- Gluten Free Compliant, Kosher, Non GMO Compliant
Item#:
501823S
- 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.
Item#:
501804S
- 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
Item#:
501805S