Ajinomoto Transglutaminase ACTIVA RM is an innovative and versatile enzyme used in the food industry for its exceptional functional properties. It is a natural enzyme that catalyzes the formation of covalent bonds between protein molecules, improving their texture, taste, and appearance.

Ajinomoto Transglutaminase ACTIVA RM is a highly effective enzyme that can be used in a wide range of applications, including meat, seafood, dairy, and bakery products. It can be used to create value-added products with improved texture, tenderness, and juiciness. It can also help improve the yield and shelf life of bakery products, reducing waste and improving profitability.

One of the most significant features of Ajinomoto Transglutaminase ACTIVA RM is its ability to bond different protein types, creating new and exciting food products. For example, it can be used to create meat alternatives that mimic the texture and taste of meat without compromising the nutritional value or the sensory experience.

Another advantage of Ajinomoto Transglutaminase ACTIVA RM is its ability to create stable emulsions, improving the texture and mouthfeel of dairy products such as cheese and yogurt.

Overall, Ajinomoto Transglutaminase ACTIVA RM is a versatile and functional ingredient that can help food manufacturers improve their product offerings and create innovative, high-quality food products that meet the demands of today's consumers.

• ACTIVA RM is a transglutaminase enzyme preparation that may be used for bonding a diverse range of food materials such as red meat, poultry and seafood pieces.
• It can be added as a pre-hydrated slurry or as a dry powder.