An Enzyme With The Ability To Cross-Link Proteins.
Easy to handle, with no effect to flavour it is used in the kitchen for reconstruction of meat, fish and poultry.
- Produced by a microbial fermentation of a naturally occurring organism.
- Various forms of transglutaminase are found in animal, plant and microbial sources.
- Size: 100g.
Suitable for coeliacs.
Gelatin, Salt, Trisodiumphosphate (technical aid), Transglutaminase, Rapeseed oil.
Allergens highlighted in BOLD.