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Ajinomoto Transglutaminase RM, 3.5 Ounce

4.3 out of 5 stars 14 customer reviews
| 3 answered questions
About the Product
  • Used to "glue" proteins together; mix Swordfish with Salmon to create a Seafood Filet

Frequently Bought Together

  • Ajinomoto Transglutaminase RM, 3.5 Ounce
  • +
  • WillPowder Tapioca Maltodextrin, 1-Pound Tubs
  • +
  • WillPowder Soy Lecithin Powder, 16-Ounce Tub
Total price: $55.02
Buy the selected items together

Product Description

Food Enzyme used to provide ways to improve texture, yield, sliceability. Now in 100 gram Bag.


Product Details

  • Shipping Weight: 3.2 ounces (View shipping rates and policies)
  • Domestic Shipping: Currently, item can be shipped only within the U.S. and to APO/FPO addresses. For APO/FPO shipments, please check with the manufacturer regarding warranty and support issues.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • ASIN: B00BI0M9HS
  • UPC: 610373015176
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #43,490 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)

Important Information

Ingredients

Maltodextrin, Transglutaminase Enzyme, Sodium Caseinate

Legal Disclaimer

Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.


Customer Questions & Answers

Customer Reviews

Top Customer Reviews

Verified Purchase
Amazing stuff. I used this to trim down a ribeye. It's funny how a lot of people think meat glue is disgusting and unhealthy. Sure if you inhale it and try to cause clots to form in your lung, it might not be in your best interests. But to be honest here, Transglutaminase is a naturally occurring blood clotting factor. It's in the red meat you eat and it courses through your arteries and veins constantly.

Using it to cook is absolute GENIUS.

Back to the ribeye.

After painstakingly cutting down my steak by removing the cap, the chain, the complexus muscle, and the ribeye center, I was able to remove the difficult to chew, ruins any beef experience, would rather not have than have, silverskin, aka connective tissue, from every piece of fabricated meat.

Now I have three pieces of major beef with nothing in between my teeth, chewing, and swallowing whole, except it's not a ribeye steak anymore!

So let's get started. I season the beef with a little salt, pepper, and Vietnamese fish sauce for a few hours in the fridge.

Next, after I removed the pungent smelling meat from the fridge, I sprinkled Transglutaminase over the ribeye center and added the complexus, next, more sprinkling and the ribeye cap with a hefty bit of fat. Wrapped up into seran wrap tightly, off to the fridge it goes overnight.

The next day I have an lean yet fatty ribeye noticeably lighter, minus some stuff I could not eat even if I wanted to, in front of me. I sliced up the ribeye into individual steaks, pre-seared, then sous-vide, then re-seared, and then dinner service.

It was seriously the best ribeye steak I've had ever. Nice thick 2" thick slices, minimal chewing at medium rare, and most importantly, NOTHING STUCK IN MY TEEF.

I WINNNNNNN.

And so can you. :)
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Verified Purchase
If you don't already know what transglutaminase is, you're probably on the wrong product page!

Activa, meat glue, moo glue, TG, or whatever you call it, this is it. This is the RM formulation, which is a good choice if you are using the product for the first time and want so see what meat gluing is all about. If you are an advanced user you might consider the TI blend, which is almost entirely transglutaminase. Be warned, with Activa TI you will need to add some additional protein to the recipe depending on what you are attempting to bond.

Anyways, back to Activa RM. This stuff is great. There aren't many options out there, so I can't compare it to other brands. Ajinomoto has been crushing the culinary scene for years (makers of MSG) and this is no exception. The product is uniform in grain size (similar to powdered/confectioner's sugar) and easy to spread with a fine mesh strainer or sieve. I prefer this method to the slurry method as it uses less Activa. The bond formed is tight and strong. If you are bonding at low temps (refrigerator) be sure to allow around 12 hours for the enzyme to function. At higher temps it works in a matter of minutes. This is convenient in a sous vide bath, as the cooking temps will allow the enzyme to work at the same time the meat cooks.

Activa doesn't leave a noticeable taste and will last for months when kept in the freezer. The RM formulation works equally well on chicken, turkey, duck, beef, pork, and fish.

The only downgrade I am giving is for the price and container choice. This is a bit high for 100g, but then again Activa is still a somewhat expensive ingredient. For containers I prefer jars over pouches, as the product is less likely to spill and easier to store.

Overall though, a strong buy for anyone making the modernist jump into meat gluing.
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Verified Purchase
It glues meat together. I used it to make a turkey breast roulade and it made it much easier to keep the skin and meat together in the roll. A tiny amount works wonders! I just wish it didn't expire so quickly after opening because I don't often need 3.5 ounces in a week.

It would be great if this came in little individual pouches like yeast or gelatin!
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Verified Purchase
It does what it's made to do. I made a 2 pound chicken breast "roast" that I sliced up for sandwiches and it worked perfectly. My roast looked exactly like a miniature version of the blocks of meat that they have in the deli and it cost $1.99 a pound. I'm excited to try it again and mix some seasonings in with the meat.
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Verified Purchase
Read about this in one of my cookbooks and had to try it. Anyone who has trouble getting different types of meat to adhere will love this product. A little goes a long way. Most recipes call for a teaspoon but I usually end up using half of a teaspoon with the same results. It definitely will be a staple in my spice cabinet.
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By William Baldwin on November 16, 2015
Verified Purchase
Good Moo Glue! A little pricey but does the job.
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Verified Purchase
works as expected, came quick
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