Our ACTIVA® Enzymes with transglutaminase (TG) are used to improve texture and stability.
- Meaty flavor and fatty mouthfeel enhancement solution that utilizes umami to intensify flavors.
ACTIVA® GS
- Food & Beverage
- Enzymes
- Functionality: Texture Improvement
- Claims / Certifications: Contains Allergens (US), Gluten-Free, Kosher Certified
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Protein bonding with the ability to be a slurry
Impactful Solutions for a Variety of Applications
Meat, Fish & Eggs
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- High umami through glutamate and nucleotide synergy
- Similar to Savorboost™ U, but with slightly less impact
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