AJINOMOTO’s ACTIVE TRANSGLUTAMINASE EB (meat) is an enzyme that acts with food proteins and is designed to improve the properties and finish of the final product, increasing its added value: firmness, viscosity, thermostability and liquid retention capacity.
Application:Reconstitution and joining of meat parts.
Remarks:Fine powder. Product can be frozen and pasteurised without losing properties.
Preparations: Hamburgers, terrines, unflanged fillings, reconstitution of cut pieces to form a whole piece.
Directions for use:Sprinkle directly onto the raw product or make a mixture of 1 part of the product in 5 parts of water and paint the parts to be joined.
It is necessary to deactivate the enzyme with heat once the product has been applied, otherwise it can be harmful to health. Recommended temperatures (2 h at 65ºC, 15 min at 70ºC, 5 min at 75ºC, 1 min at 80ºC).
Packaging: 1 kg.