Transglutaminase - Meat Glue - Wet & Dry Application
Meats and other protein-rich foods can be improved with the addition of Transglutaminase, also known as Meat Glue. A common food additive, its ability to improve the look and taste of foods makes it a popular favorite among chefs. Boosting the firmness and stretchiness of meats, doughs, and more, you’ll love the way it instantly enhances a food's texture. It also acts as an excellent stabilizer perfect for creating those hard-to-balance emulsifications.
Used in a range of ways, you can make yogurt thicker and firmer with a sprinkling of TG. Help meat trimmings stick together to create tasty sausages and aid in the process of stuffing. Small steaks can easily become larger and more aesthetically pleasing. Items like imitation crab would be impossible without the gluing abilities of Transglutimanse. The answer to all your creative food dilemmas, sprinkle this powder directly on proteins or mix it into a slurry, then brush and mold meats into the desired shape. Be sure to always keep a package or two of this versatile product handy to help create your culinary imaginings!
Ingredients: Sodium caseinate, maltodextrin, transglutaminase
Storage: Keep in the original unopened package at or below 72F (21C) and 70% RH. For optimum shelf-life, keep in refirgerated or frozen storage. Use product as soon as possible after opening. Once opened, reseal unsused product.
Usually ships within 1 business days.
Product is non-perishable and can ship via Ground service.
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