1KG Activa Transglutaminase – Meat Binder
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• Make uniform portions that cook evenly, look good, and reduce waste
• Bind meat mixtures like sausages without casings
• Make novel meat combinations like pork and scallops
• Produce special effects like meat noodles, meat and vegetable pastas (using gelatin as a binder), etc.
TG is a naturally occurring enzyme in plants, animals, and bacteria. Enzymes are proteins that act as catalysts in chemical reactions; they speed up reactions and make reactions occur that otherwise wouldn’t. Although TG is a newcomer to the kitchen, cooks have used enzymes for thousands of years. Enzymes in papaya, for instance, are traditionally used as meat tenderizers. The enzyme rennet is used to curdle milk when making cheese. Enzymes that break down starches into sugar are used to brew beer. Naturally occurring enzymes in meat tenderize dry-aged steaks and give cured meats their distinctive flavors. Enzymes are the reason fresh pineapples hurt your mouth. They also keep gelatin from setting.
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