Modernist Pantry is the Exclusive source for meat glue in both professional and home sized packages.
What is YG Transglutaminase Preparation?
Ingredients: lactose, yeast extract, maltodextrin, vegetable oil, transglutaminase.
YG a mixture of transglutaminase, maltodextrin, lactose, and yeast extract. It is formulated specifically to thicken and improve the texture of dairy products, like yogurt and cheese.
How to use YG
YG is added directly into dairy mixtures. It is safe and easy to use.
Typical usage is 0.75 1.0% of formula weight.
This package contains enough TG Preparation for 12-15 lbs. of product.
Note: Transglutaminase enzymes degrade quickly once exposed to oxygen. To avoid waste, we recommend buying professional packages only if you plan to use a large quantity in a relatively short time. Unopened packages have a shelf life of about two years.
What is Transglutaminase or Meat Glue?
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.
Primary uses of transglutaminase include:
- Making uniform portions that cook evenly, look good, and reduce waste.
- Binding meat mixtures like sausages without casings.
- Making meat combinations like bacon and scallops.
- Producing special effects like meat noodles, meat and vegetable pastas, etc.
Additionally, TG can thicken egg yolks, strengthen dough mixtures, thicken dairy systems, and increase yield in tofu production, among other applications.
How Does Transglutaminase Work?
Transglutaminase is a naturally occurring enzyme in plants, animals, and bacteria. Enzymes are proteins that act as catalysts in chemical reactions; they speed up these reactions and in some cases cause reactions to occur that otherwise wouldnt.
TG bonds protein molecules together with a (very strong) covalent bond by linking the amino acids glutamine and lysine.
Is Transglutaminase Safe?
Transglutaminase is safe. It will not harm you or glue your hands together. TG is deactivated by most cooking techniques and imparts no off-flavors to foods. TG is classified by the FDA as a GRAS product (generally recognized as safe) when used properly.
Sources: Ajinomoto Corp., CookingIssues.com