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TRANSGLUTAMINASE

Transglutaminase is an enzyme preparation that may be used for bonding a diverse range of food materials such as red meat, poultry, dairy, and seafood. We currently offer 3 kinds of Transglutaminase to give you more flexibility:
ACTIVA® RM Transglutaminase >>
ACTIVA® GS Transglutaminase >>
ACTIVA® YG Transglutaminase
>>


ACTIVA® RM TRANSGLUTAMINASE
ACTIVA® RM is a transglutaminase enzyme preparation that may be used for bonding a diverse range of food materials such as red meat, poultry and seafood pieces. It can be added as a pre-hydrated slurry or as a dry powder. ACTIVA® RM is versatile in application and its use can be tailored to fit most processes.

Ways to Apply Product:
1) Sprinkle Method: To join specific pieces, ACTIVA® RM can be sprinkled on product surfaces. The surfaces are then joined and held in place through vacuum packaging or molding. Products must be joined as soon as possible (20-30 minutes, depending on specific conditions) after ACTIVA® application to allow optimal bonding action. Typical usage level: 0.75-1.0% of formula weight.

2) Mixer addition: ACTIVA® RM may be used in chunked and formed applications. Typically, mixing is used to incorporate a marinade into meat trimmings or coarse ground products. After the marinade is adequately absorbed, ACTIVA® RM may be added as a dry powder during mixing. ACTIVA® RM should be mixed with a product until dispersed. Once ACTIVA® RM is added, the product should be formed, stuffed or molded into the desired shape as soon as possible (within 20- 30 minutes depending in specific conditions). Typical usage level: 0.75-1.0% of formula weight.

3) Slurry Method: ACTIVA® RM can be pre-hydrated at about 4 to 4.5 times its weight in water. The slurry is then added to meat chunks, blended and allowed to react in the desired shape under refrigerated conditions. Once mixed with water, the slurry must immediately be applied to the product and formed as soon as possible (within 20-30 minutes depending on specific conditions). Typical usage level: 1.0% of formula weight.

Reaction time and conditions:
After forming, products are generally left under refrigeration for 4-24 hours to allow maximized bonding to take place. After the reaction is complete, the products can be frozen, tempered and portioned. In some cases products can be portioned fresh and then packaged fresh and/or frozen.

PURCHASE: ACTIVA® RM TRANSGLUTAMINASE
$84 |1kg Bag
             


PURCHASE: ACTIVA® RM TRANSGLUTAMINASE
$15.99 |100g Packet

                
 

ACTIVA® GS TRANSGLUTAMINASE
ACTIVA® GS is a transglutaminase preparation which is innovative in bonding relatively large food pieces. Contrary to conventional bonding agents such as egg whites and starch, ACTIVA® GS can easily bond large red meat cuts and salmon fillet. ACTIVA® GS is allergen free, has improved bonding strength and wider handling window when compared to other ACTIVA® bonding preparations. The enhanced handling window allows processors to easily introduce the system into a commercial process.

Ways to Apply Product:
1) Liquid Slurry: ACTIVA® GS is hydrated at 1 part dry per 4 parts water. This slurry is mixed for 3-4 minutes until a froth is formed on the surface. The slurry may then be used after the froth settles. This slurry will stay in the liquid form for an extended period of time, until it is applied unto the product to be bonded. The slurry is mixed with meat and then formed into a desired shape, after which pieces can bond together. Typical usage level: 0.5-1.0% of formula weight.

2) Dry Addition to a mixed- or tumble-marinated product: When marinating or adding a solution to meat products, ACTIVA® GS can be added as a dry powder. ACTIVA® GS is generally added following the absorption of brine/marinade into the raw material. The powder is simply added and mixed or tumbled until it is evenly distributed over the meat product’s surfaces. Once added, the final product must be formed within 20-30 minutes. Typical usage level: 0.50-1.0% of formula weight

3) Sprinkle Coating: ACTIVA® GS is NOT designed for use for application using the sprinkle coating method.

Reaction time and conditions:
After forming, products are generally left under refrigeration for 4-24 hours to allow bonding to become complete. After the reaction is complete the products can be frozen, tempered and portioned. In some cases products can be portioned fresh and then packaged fresh and/ or frozen. Heating or freezing will not affect the bonds formed during the reaction period.

PURCHASE: ACTIVA® GS TRANSGLUTAMINASE
$96 |1kg Bag
             


PURCHASE: ACTIVA® GS TRANSGLUTAMINASE
$17.99 |100g Packet

                


ACTIVA® YG TRANSGLUTAMINASE
ACTIVA YG is a transglutaminase preparation designed specifically for dairy applications. The patented combination of ingredients allows the enzyme to be more effective in milk systems.

Ways to Apply Product:
1) Solution: Activa YG may be dissolved in smaller volume of nonchlorinated water or milk. Once well mixed it can be added to at the proper stage in the process.

2) Dry Addition: Activa YG may also be mixed with dry ingredients to be included in a formulation.

Reaction time and conditions:
The transglutaminase reaction is controlled by time and temperature. Lower reaction temperatures require longer reaction times. Higher reaction temperatures require shorter reaction time.

PURCHASE: ACTIVA® YG TRANSGLUTAMINASE
$133 |1kg Bag
             



 

Recipes Using this Product
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