Ingredients: Sodium chloride, fish gelatin, trisodium phosphate, maltodextrin, transglutaminase, safflower oil.
Applications: Used for red meat cuts, salmon fillets, flat iron cuts, tenderloins, lean-to-lean, and lean-to-bone.
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CT1016
Transglutaminase Wet GS
An enzyme preparation used for bonding raw proteins. Allergen-free, improved bonding strength, and a wider handling window.
$426.00
case
2.2 lb. bag | 10 bags per case
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Specifications
Directions
Storage Conditions: Dry and cool (68-72ºF, 20-22ºC). Dosage: Varies with coverage area, but is typically 0.50 to 1.0%. Slurry and Brushing Method: Pre-hydrate one part of Activa GS to four parts of warm water. Brush slurry onto food pieces, wrap or pack tightly, and refrigerate for six hours or overnight. Mixing Method: Make a slurry using the proportions above and mix with protein pieces for 4-5 minutes to evenly coat all surfaces. Pack using the method and time frame explained above.
