[Chef has discovered an enzyme...]

Has anyone seen the promos for the new season of Iron Chef America? There's a shot of Wylie squirting something from a bellows contraption into a pot of boiling water. I wonder if it's "shrimp noodles", or something similar.

←

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

[Chef has discovered an enzyme...]

After slowly working with activa for the past year, we have a few results we are pleased with.  These may be observed in our photo diver scallop and flank steak photo albums at ideasinfood

Enjoy, we did

←

Very nice work with Activa I really like your flank steak

Remember open Activa sealed tightly will hold for an extended time frozen.

[Chef has discovered an enzyme...]

I am interested in how this produce might work in baked goods - any thoughts?

My boyfriend has celiac disease and can't eat wheat because of the gluten. It seems like this stuff might be a reasonable substitute for gluten in baked goods (and there is a growing market for this). Rice flour breads and other baked goods tend to be very crumbly.  Will this stuff bond with proteins in grains (besides wheat, barley or rye)?  will it hold up to baking textures?

←

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

[Chef has discovered an enzyme...]

bob.....

welcome to egullet.......your knowledge is much appreciated......

could you explain how tg works with egg yolks...........

could you explain why you can't sheer tg???

sean in nashville

←

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

[Chef has discovered an enzyme...]

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