0 items - €0.00

You have no items in your shopping cart.

CERTIFIED BY

Free Shipping
(NL/BE/DE)

It's only free shippping for orders higher than EUR 60

Delivery
(business day)

Ordered supplied before 13 hours (NL/BE/DE)

Close
Free Shipping
(NL/BE/DE)

It's only free shippping for orders higher than EUR 60

Delivery
(business day)

Ordered supplied before 13 hours (NL/BE/DE)

Product was successfully added to your shopping cart.

Ajinomoto transglutamate (TG) Activa EB

Ajinomoto transglutaminase (TG) Activa EB
Ajinomoto transglutaminase (TG) Activa EB Ajinomoto transglutaminase (TG) Activa EB Ajinomoto transglutaminase (TG) Activa EB Ajinomoto transglutaminase (TG) Activa EB Ajinomoto transglutaminase (TG) Activa EB Ajinomoto transglutaminase (TG) Activa EB
0 reviews
In stock
Packaging
Select the preffered type
Quantity
Number of products
Ajinomoto transglutaminase (TG) Activa EB ES0190 (1 kg) 89.11
1 kg

Price:

€89.11
- +

MORE INFORMATION

Usage

10 g per kg of meat mixed with 50 grams of water

Ingredients

sodium caseinate (MILK), maltodextrin and transglutaminase

Country of origin

Japan

Ajinomoto Transglutaminase (TG) Activa EB is a functional formula based on transglutaminase enzymes with a protein basis developed to improve the physical properties of foodstuffs MOST IMPORTANT ADVANTAGES AND PROPERTIES

  1. Transforms leftover pieces of meat or fish with no commercial value into standardised portions with a high added value.
  2. Facilitates the addition of water
  3. Creates strong bonds between proteins
  4. Facilitates the integration of mechanically separated meat or fish.
USE
  1. Choose a high quality raw material and if possible tumble with salt or with a brine for a softer and more juicy flavouring.
  2. After that use the recommended quantity of ACTIVA® EB (10 to 15 grams per kilogram of raw material) and mix with ice-cold water (ratio ACTIVA® EB : water = 1:4).
  3. Add the powder to the water and mix it to form a homogeneous slurry.
  4. The entire meat surface must be evenly coated with the ACTIVA® EB slurry.
  5. Place the material in a synthetic casing (seal it) of a preshaped mould with a lot of pressure; it is important here that (virtually) no air remains between the pieces.
  6. The total process must be carried out as quickly as possible (in any case within 45 minutes).
  7. Since the enzymatic reaction depends on time and temperature, the optimal time for sufficient binding is 18 to 24 hours at 3 °C to 5 °C.
  8. Then freeze and portion the meat.
  9. To obtain good results the raw material must have the fat thoroughly extracted. Transglutaminase cannot bind fatty tissue.

    Store tightly sealed in a dry, cool place. Use the product as soon as possible after opening the bag. If you do not use everything, you must close the bag as tightly as possible (preferably reseal it) and store at below 5°C (fridge or freezer).

Nutritional Profile

Energy1557,79 kJ
Energy372 kcal
Fat0,3 gram
of which saturated fatty acids0,2 gram
Carbohydrates37,8 gram
of which sugars0,5 gram
Protein54,2 gram
Fibre0,7 gram
Salt1,7 gram

REVIEWS

THE FIRST TO WRITE A REVIEW ON Ajinomoto transglutamate (TG) Activa EB

Tell us what you like about the product and give it a rating

PRICES INDUSTRY & WHOLESALE

For industrial companies / wholesalers we have a separate section, minimum order of EUR 1.000.

CONTACT US
  • Buy directly from Producer
  • Developed and produced by Natural Spices
  • Guaranteed the best quality
  • Free shipping
KEEP UP TO DATE Subscribe to our newsletter