A transglutaminase preparation which is innovative in bonding relatively large food pieces. Contrary to conventional bonding agents such as egg whites and starch, Activa GS is allergen free, has improved bonding strength and a wider handling window.

Storage Conditions:  Dry and cool (68-72ºF, 20-22ºC)

Ingredients:  Sodium chloride, fish gelatin, trisodium phosphate, maltodextrin, transglutaminase, safflower oil.

Additional Notes:  Longer reaction time may result in better performance. Once reacted, cooking or freezing does not weaken the bond. IMPORTANT: store airtight.

Applications: Easily bonds red meat cuts and salmon fillets. Flat iron cuts, tenderloins, lean-to-lean and lean-to-bone.

Directions: Dosage: varies with coverage area but is typically 0.50 to 1.0%. Slurry and Brushing Method- Pre-hydrate 1 part of Activa GS to 4 parts of warm water. Brush slurry onto food pieces, wrap or pack tightly, and refrigerate for 6 hours or overnight. Mixing Method- make a slurry using proportions above and mix with protein pieces for 4-5 minutes to evenly coat all surfaces. Pack using method and time frame explained above.

Download the Cuisine-Tech brochure.