Transglutaminase Activa RM / ACTIVA® RM / Meat Glue
A Transglutaminase enzyme preparation that can be used for bonding a diverse range of proteins such as red meat, poultry and seafood together. When proteins are bound with this “meat glue” they typically have the strength and appearance of a whole muscle similar to a tenderloin. It can be added as a pre-hydrated slurry or as a dry powder. ACTIVA® RM is versatile in application and its use can be tailored to fit most culinary processes. The current ACTIVA® preparations have been specifically designed for meat, pasta, fish, dairy, and other protein containing foods.
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