BINDER

Meat / Fish
translgutaminase

BINDER 1.0

BINDER

translgutaminase Transglutaminase BINDER 1.0 BINDER
MAIN ADVANTAGES AND PROPERTIES
  • Cost effective.
  • Allows the addition of up to 35% water
  • Structures cuts without commercial value in standardized portions with a high added value.
  • Structured products are thermo-irreversible (it does not melt) and it may be cut or diced in any manner, and added to the product during the production process. For cooked, fresh and cured products.
 
More information?