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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. Activa RM is the most popular TG formulation used by chefs. In addition to transglutaminase and maltodextrin, it contains a water soluble milk protein called sodium caseinate. This helper protein compensates for any protein deficiencies by sticking to the surface of the food and bonding with the TG. This makes Activa RM ideal for difficult foods, including cooked meats. And there is no downside to including sodium caseinate, even if the application doesnt require the extra bonding power that it provides. So Activa RM is your best bet for most meat glue recipes.

Natural enzyme used to bind proteins together
Makes uniform portions that cook evenly, look good, and reduce waste.
Binds meat mixtures like sausages without casings.
Makes meat combinations like bacon and scallops.
Produces special effects like meat noodles, meat and vegetable pastas, etc.
Natural enzyme used to bind proteins together
Makes uniform portions that cook evenly, look good, and reduce waste.
Binds meat mixtures like sausages without casings.
Makes meat combinations like bacon and scallops.
Produces special effects like meat noodles, meat and vegetable pastas, etc.

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Ajinomoto Activa RM Transglutaminase - 1kg (2.2 pounds);