TG-B Ingredients: Transglutaminase 1%, Maltodextrin 99%
TG-B+ Ingredients: Phosphate, Starch, Transglutaminase, Maltodextrin
TG-Y Ingredients: Transglutaminase, Water
TG-CK06 Ingredients: Gelatin, Sodium carbonate, Salt, Maltodextrin, Transglutaminase
Transglutaminase(TG) is a natural enzyme that can catalyze the formation of covalent bonds between the amino acid residues Lysine and Glutamine in proteins, has the ability to glue protein-containing foods together. When raw meats are bound with TG, they typically have the strength and appearance of whole uncut muscles.
IS TRANSGLUTAMINASE SAFE ?
Transglutaminase is safe. It will not harm you or glue your hands together. TG is deactivated by most cooking techniques and imparts no off-flavors to foods. TG is classified as a GRAS product (generally recognized as safe) when used properly.
TG used in red meat TG used in chicken TG used in fresh cheese TG used in cheese
TG used in surimi products TG used in fish meet TG used in chiba tofu TG used in yogurt