GLUEMAN

I have seen the promos and you are on the right track... You'll have to watch the show to find out!!!

Very nice work with Activa I really like your flank steak Remember open Activa sealed tightly will hold for an extended time frozen.

Activa Tg would not be a good sub for wheat gluten Activa is used to bind protein It works as a binder or for texture improvement

Sean ... ACTIVA cross linking reaction forms protein to protein links It links the natural amino acids through covalent bonds... egg yolks, and sodium caseinate are a postive protein for cross linking (bonding) High sheer will effect TG by breaking breaking it's natural bonds However if there are still activa sights left for bonding TG will continue cross linking Theses bonds may be weaker... Bob

My name is Bob Tinay I am a sales manager for Ajinomoto Food Ingredients LLC. Ajinomoto is the manufacturer of ACTIVA Brand Transglutaminse Activa the highly functional cross-linking enzyme used in the molding, laminating and texture improvement of protein substrates. for additional information you can log onto our web site> http://www.ajiusafood.com. I also welcome any questions on ACTIVA Transglutaminse (TG) GLUEMAN