TÖUFOOD TRANSGLUTAMINE MEAT

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