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.

  • Posted by: brandon
  • November 16, 2012


Lindsay-Jean H. November 29, 2012
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?"
Kenzi W. November 19, 2012
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.
brandon November 19, 2012
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.
Kenzi W. November 19, 2012
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?
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