Ajinomoto

Active enzyme Transglutaminase.

Properties: Food binding of protein nature.

How to use: Sprinkle directly on the raw product or make a mixture of 1 part of the product in 5 parts of water and paint the pieces to be united. It is necessary to deactivate the enzyme with heat once the product has been applied, but it can be harmful for health Recommended temperatures (2 h at 65ºC, 15 min at 70ºC, 5 min at 75ºC, 1 min 80ºC).

Application: Reconstitution and union of pieces of fish.

Observations: Fine powder Freezing product suitable for pasteurization without losing properties

Elaborations: Restructure pieces of raw fish to form a whole piece, hamburgers, tubs and fillings.