box of 10 kg containing 10 packages of 1 kg.
ACTIVA® is a line of enzyme preparations based on transglutaminase, an enzyme that has the ability to polymerize food proteins and improve their characteristics, resulting in technological benefits for the food industry and consumers.

ACTIVA TG-S-NF is an enzyme preparation indicated for improving texture in meat products, such as: fresh sausage, bologna sausage, hot dog sausage, ham, etc.

Benefits

MEAT &
DERIVATIVES
FRESH  SAUSAGE
COOKED SAUSAGE
BOLOGNA SAUSAGE
• Increases firmness improving texture and sliceability.
• Possibility of cost reduction* by formulation adjustments keeping the product quality.
• Improves the juiciness of the product.
• Improvement of the dough cohesion, avoiding the detachment of fat in the cut and cooking.
• Allows the sodium reduction, keeping the texture and integrity of the product.
• Promotes the productivity improvement.  
• Syneresis reduction during the shelf life.
• Reduces losses during the cooking.
HAM
• Increases firmness improving texture and sliceability.
• Possibility of cost reduction* by formulation adjustments keeping the product quality.
• Allows the sodium reduction keeping the product quality and reducing the process losses.
• Reduces the slicing losses.
• Promotes the productivity improvement.
• Enables the syneresis reduction.
SALAMI
• Possibility of cost reduction* by formulation adjustments keeping the product quality.
• Productivity increase by reduction of losses during the cooking and slicing process.
• Texture improvement, firmness and sliceability.
• Improves the dough cohesion, avoiding the fat detachment during the cut and cook.
PLANT  BASED
PRODUCTS
HAMBURGUER
BREADED
HOT DOG SAUSAGE
SAUSAGES
MEATBALLS
• Texture and firmness improvement.
• Improves the cohesion of the dough.
BOLOGNA SAUSAGE
HAM
• Texture improvement, firmness and sliceability.
• Improves the cohesion of the dough.
*The possibiliy of the cost reduction will depend on the formulation of the product.
  • Improve the texture due to increased firmness, slice ability and chewing.

  • Cost reduction by adjusting formulations while maintaining the product quality.

  • Improves juiciness with reduced water loss during cooking.

  • Improvement of the dough cohesion, avoiding the detachment of fat in the cut.

Usage Recommendations

The dosage of ACTIVA TG-S-NF varies according to the type of product and objective desired in each application. Contact us for technical support.

Conservation

Keep in a dry and well-ventilated place. Avoid direct contact with sunlight. After opening the packaging, seal the original packaging in a vacuum, store below 5 °C.

Legislation

In Brazil:
Exempted from registration in accordance with Brazilian legislation RDC n° 23/00 and RDC n° 240/18.
The product complies with Brazilian legislation RDC n° 26/15 and JECFA and Codex guidelines.

Additional Information

Made in Brazil.