What is meat glue and how do I use it? Overview and troubleshooting

We have four different varieties of meat glue (RM, TI, GS, YG) from two different brands (Moo Gloo™ and Activa®). We offer Moo Gloo™ in 50g home cook servings, except for RM which we also have in 500g and 1kg servings for commercial use. 

Activa® RM is sold in both 100g and 1kg servings. Activa® GS, TI and YG is offered in only 1kg servings. 

Here are some videos and articles that we've produced all about transglutaminase. 

Blog Articles: 

How do I use meat glue? 

 Troubleshooting Transglutaminase

 Can meat glue be used with vegetables? 

What are the different types of transglutaminase? 

RM Transglutaminase (Most Popular)

Ingredients: sodium caseinate, maltodextrin, transglutaminase

RM is the most popular TG formulation used by chefs. In addition to transglutaminase and maltodextrin, it contains a water soluble milk protein called sodium caseinate. This helper protein compensates for any protein deficiencies by sticking to the surface of the food and bonding with the TG. This makes RM ideal for difficult foods, including cooked meats.

TI Transglutaminase 

Ingredients: maltodextrin, transglutaminase.

TI is just transglutaminase and maltodextrin with no added helper protein. It contains twice the enzyme level as RM or GS. However, it will not bond as wide a range of foods as the other preparations.

GS Transglutaminase

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.

YG Transglutaminase

Ingredients: lactose, yeast extract, maltodextrin, vegetable oil, transglutaminase.

YG a mixture of transglutaminase, maltodextrin, lactose, and yeast extract. It is formulated specifically to thicken and improve the texture of dairy products, like yogurt and cheese.