Transglutaminase E345354

Bind proteins in meats, fish and other foods. Used by top chefs to enable uniform cooking and to create unique dishes. Perfect size package for professional cooks (enough for 100+ lbs of meat). Contains milk proteins for improved bond. RM is the most popular formulation and can be used for most applications. Transglutaminase (TG), aka Meat Glue, is a natural enzyme that 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. Moo Gloo RM can be sprinkled on dry as a powder. It can be mixed into a slurry with 4 parts water. It can also be added directly into ground meat mixtures. It is safe and easy to use. Typical usage is 0.75–1.0% of recipe weight.