Transglutaminase (GS) aka 'Meat Glue' is a natural enzyme, that bind together relatively large cut protein-rich food pieces, such as red meat cuts, fish fillets, poultry and seafood.
Gives strong bonding strength, promotes the creation of new and differentiated products, standardization of portions, added value to the raw material (reduction of losses and costs).
Activa® GS has the advantage that it can be left out on the counter without going bad, all day.
Typical Usage: Activa GS is always mixed into slurry with 4 parts water & can be kept in the refrigerator.
Typical usage is 0.75 - 1.0% of protein weight.
Ingredients: Sodium Chloride, Gelatin, Trisodium Phosphate, Maltodextrin, Transglutaminase, Safflower oil.
