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Transglutaminase

Total Items: 6
Transglutaminase GS
Sale
ACTIVA GS is a transglutaminase preparation which is innovative in bonding relatively large food pieces. Contrary to conventional bonding agents such as egg whites and starch, ACTIVAÆ GS can easily bond large red meat cuts and salmon fillet. ACTIVAÆ GS is allergen free, has improved bonding strength and wider handling window when compared to other ACTIVAÆ bonding preparations.
Transglutaminase GS - 100g Packet
Sale
ACTIVA GS is a transglutaminase preparation which is innovative in bonding relatively large food pieces. Contrary to conventional bonding agents such as egg whites and starch, ACTIVAÆ GS can easily bond large red meat cuts and salmon fillet. ACTIVAÆ GS is allergen free, has improved bonding strength and wider handling window when compared to other ACTIVAÆ bonding preparations.
Transglutaminase RM - 1 kg Bag
Sale
ACTIVA RM is a transglutaminase enzyme preparation that may be used for bonding a diverse range of food materials such as red meat, poultry and seafood pieces. It can be added as a pre-hydrated slurry or as a dry powder.
Transglutaminase RM - 100g Packet
Sale
ACTIVA RM is a transglutaminase enzyme preparation that may be used for bonding a diverse range of food materials such as red meat, poultry and seafood pieces. It can be added as a pre-hydrated slurry or as a dry powder.
Transglutaminase YG - 1 kg Bag
Sale
ACTIVA YG is a transglutaminase preparation designed specifically for dairy applications. The patented combination of ingredients allows the enzyme to be more effective in milk systems.
Transglutaminase TI - 1 kg Bag
Sale
As our most versatile transglutaminase preparation, we designed Activa® TI for use in a wide variety of products such as deli logs, pasta and cheese. Activa® TI’s enzyme creates links between proteins that can modify and improve specific characteristics of your products by increasing gel strength, viscosity, elasticity, texture and other properties. It’s is our cleanest-labeled product in the Activa® family and can be called an enzyme in most cases.
 
 
 
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