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Meat Glue - RM

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Price: $19.95
Item Number: MOORM

RM Enzyme - Also known as Meat Glue

Ingredients: Sodium Caseinate, Maltodextrin, Transglutaminase

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 RM ideal for difficult foods, including cooked meats. And there is no downside to including sodium caseinate, even if the application doesn't require the extra bonding power that it provides. So RM is your best bet for most meat glue recipes

RM can be sprinkled on dry as a powder. It can be mixed into a slurry with 4 parts water. It can also be added directly into ground meat mixtures. Typical usage is 0.75 1.0% of formula weight

Note: Unopened packages have a shelf life of about two years, however, 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

 Package contains enough enzymen for 12-15 lbs. of product

For More On Trans Glutaminase Click Here

 



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