As our most versatile transglutaminase preparation, we designed ACTIVA® WM for use in a wide variety of products such as sausage, cooked ham, salami, etc. ACTIVA® WM creates stable covalent bonds between proteins, which enables to increase the firmness, produce the desired bite, reduce losses during slicing, and many other benefits.
Customer Benefits of ACTIVA® WM
- Sodium Reduction
Can replace salt in meat systems that extract protein for producing protein network during cooking.
Helps prevent tearing on high-speed slicers in production.
This product is ideal for all products which include proteins, including emulsified & fermented sausages, cooked ham, and other beef, poultry or pork products.
Enhances texture in most applications like sausage, ham, salami, etc.
Replacement of Stabilizer
Creates a protein network which allows to reduce or remove stabilizers.
Additional details of ACTIVA® WM
Methods for product application:
- Dry addition: ACTIVA® WM can be added during dry mixing or pre-blending with other dry ingredients
- Water slurry: In cases where it is difficult to mix and distribute in the required time, ACTIVA® WM can be mixed with water just prior to incorporating into the system.