Transglutaminase (RM) aka 'Meat Glue', naturally occurring enzyme, is used by chefs for bonding raw and cooked meats, poultry, dairy, fish and seafood pieces. It holds protein-based ingredients together including wrappings and skins to proteins.
Activa RM can also be used to thicken egg yolks, improve the strength of dough, and thicken yogurts.
Bonding agent allows to create visual masterpieces, reduce waste and do not compromise the flavor.
Activa RM can be applied by dry sprinkle or added as a dry powder during mixing or as a slurry when mixed with water.
Typical usage is 0.75- 1.0% of protein weight.
Ingredients: Sodium caseinate, maltodextrin, transglutaminase