Transglutaminase (TG), is a natural enzyme that has the ability to glue protein-containing foods together.
TG is produced by a microbial fermentation of a naturally occurring organism .
Transglutaminase AF contains no animal-derived substances .
It is allergen free and contains only transglutaminase on a maltodextrin carrier.
Transglutaminase AF contains 2 to 3 times more transglutaminase enzymes than RM, EB,GS ,M, or MH formulas .
It is widely used in protein containing food , like meat , fish ,dairy , and bakery .
Plant proteins ( soy, pea, gluten …. ) are also bound with transglutaminase.
Transglutaminase AF can be sprinkled dry as a powder or mixed into a slurry with 4 parts water .
Dosage : quantity depends on type of protein to be bound
for example: for lean uncooked meat use 8 - 15g per kg of final product .
Transglutaminase enzymes degrade quickly once exposed to oxygen.
Use product as soon as possible after opening
If you have any remaining product ensure you tightly reseal the opened sachet, then store below 5°C either in the fridge or freezer.
Unopened sealed bag can be stored up to 2 years in the freezer.
Sold in vacuum sealed airtight and opaque bag.