TÖUFOOD TRANSGLUTAMINE MEAT
DESCRIPTION
Transglutaminase Meat
An enzymatic complex based on transglutaminase, developed to permanently bind pieces of meat or poultry, forming a single compact and uniform piece. It is also used to improve the texture of fillings, meat pastes and emulsions, as well as to create foams, gels and gelled preparations that remain stable even at high temperatures.
Application
Joining pieces of meat and poultry, compacting fillings, and advanced preparations that require structural stability.
Notes
Fine powder. Can be applied directly to the product or diluted in water to brush onto the surfaces to be joined. Vacuum pack and refrigerate for 12 hours before use.
Preparations
Reconstituted parts, hamburgers, terrines, molded fillings, gels and thermosetting foams.
Instructions for use
Sprinkle over the raw product or apply as an aqueous solution. It is essential to deactivate the enzyme through heat treatment to ensure food safety.
Recommended temperatures:
– above 85 °C immediately
-75°C for 5 minutes
-70°C for 15 minutes
-65 °C for 2 hours
Format
Packaging sizes: 100g and 500g