Transglutaminase

Transglutaminase is a valuable tool for creative chefs looking to push the boundaries of molecular cuisine. It offers endless possibilities for creating innovative and surprising dishes. Often nicknamed "meat glue" or "fish glue" is an enzyme that has revolutionized molecular gastronomy. It allows you to create unique textures and structures by binding proteins together.

• In meat or fish product construction: you will be able to create uniquely shaped ground meat or fish patties, reconstituted medallions, and more uniform breaded products.
• For stabilizing foams and gels: Transglutaminase will improve the texture and stability of foams, creating firmer gels.
• To encapsulate flavors: flavours are encapsulated within a protein matrix for controlled release.
• For innovative food creations: this product enables you to innovate and create food products such as rice-free sushi or reconstituted vegetables.