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does anyone know if activa (transglutaminase) will have any reaction with whole butter?

also curious if anyone knows what temperature matlodextrin breaks down at, if any.

asked by brandon almost 3 years ago
4 answers 1428 views
5dd58b70-52d5-415a-8478-ba9053b33e62--kenzi
Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

added almost 3 years ago

Hm, that's a tough one. It sounds like the folks from Modernist Cuisine might be a great resource for this. Can you explain a bit more about what you're doing with it?

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added almost 3 years ago

there are two types of activa, rm and ym. one specifically for meat, the other for dairy. I do not want it to react with the butter, but only the meat.

5dd58b70-52d5-415a-8478-ba9053b33e62--kenzi
Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

added almost 3 years ago

Activa will only bind to your proteins, so it shouldn't react with butter at in all a recipe. I would imagine, though, that (depending on when your butter is added), too much would prevent activa from working as well as it could.

Cfe06c3a-31ba-4cd7-a0b0-2d1e7eb98d8e--18930218514_6fcf35ff43_b
Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added almost 3 years ago

The Modernist Cuisine Team says, "Activa won’t react with butter. As for maltodextrin, do you mean breakdown or dissolve? Which type of maltodextrin are you using?"