GS is a mixture of transglutaminase, maltodextrin, and gelatin, with the addition of polyphosphate salts and oil. Moo Gloo GS has the advantage that it can be left out on the counter all day without going bad.
Ingredients: sodium chloride, gelatin, trisodium phosphate, maltodextrin, transglutaminase, safflower oil.
GS is a mixture of transglutaminase, maltodextrin, and gelatin, with the addition of polyphosphate salts and oil. The preparation is always combined with water to make a slurry, which is alkaline or basic due to the polyphosphates. Since the TG enzyme is inactive at high pH, the slurry remains stable until it is applied to the meat. At that point, the pH drops, activating the enzymes, and the bonding begins. Unlike other TG preparations, Moo Gloo GS has the advantage that it can be left out on the counter all day without going bad.
GS is always mixed into slurry with 4 parts water. It is safe and easy to use.
Typical usage is 0.75-1.0% of formula weight.
The Home package contains enough TG Preparation for 12-15 lbs. of product. 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 18 months.
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:
Additionally, TG can thicken egg yolks, strengthen dough mixtures, thicken dairy systems, and increase yield in tofu production, among other applications.
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.
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: CookingIssues.com
