Customer Help Center

What's the difference between all of the Meat Glues?

We have four different varieties of meat glue (RM, TI, GS, YG) from two different brands (Moo Gloo™ and Activa®). 

RM Transglutaminase (Most Popular)Ingredients: sodium caseinate, maltodextrin, transglutaminase
RM is the most popular TG formulation used by chefs and has the strongest bonding strength. In addition to transglutaminase and maltodextrin, it contains a water-soluble milk protein called sodium caseinate. This helper protein compensates for any protein deficiencies by sticking to the surface of the food and bonding with the TG. This makes RM ideal for difficult foods, including cooked meats (although there is no guarantee of success for bonding cooked meats).

TI Transglutaminase Ingredients: maltodextrin, transglutaminase.
TI is just transglutaminase and maltodextrin with no added helper protein. It contains twice the enzyme level as RM or GS. However, it will not bond as wide a range of foods as the other preparations. Activa TI is certified kosher by the OU. 

GS TransglutaminaseIngredients: sodium chloride, gelatin, trisodium phosphate, maltodextrin, transglutaminase, safflower oil.
GS is a mixture of transglutaminase, maltodextrin, and gelatin, with the addition of polyphosphate salts and oil. The preparation is always combined with water to make a slurry, which is alkaline or basic due to the polyphosphates. Since the TG enzyme is inactive at high pH, the slurry remains stable until it is applied to the meat. At that point, the pH drops, activating the enzymes, and the bonding begins. Most chefs prefer GS for fish applications, although it seems to be more a matter of preference than science. 

YG TransglutaminaseIngredients: lactose, yeast extract, maltodextrin, vegetable oil, transglutaminase.
YG a mixture of transglutaminase, maltodextrin, lactose, and yeast extract. It is formulated specifically to thicken and improve the texture of dairy products, like yogurt and cheese.

For more information, check out this brilliant meat glue primer by Dave Arnold.