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Ajinomoto Food Ingredients LLC 8430 West Bryn Mawr Ave•Suite 635•Chicago, IL, 60631 Corporate Office Tel: 773-714-1436 Fax: 773-714-1431 Customer Service Tel: 800-456-4666 Fax: 641-969-4409

ACTIVA® General Information

What is Activa ? Activa® transglutaminase, an enzyme with the ability to cross-link proteins. It is produced by a microbial fermentation of a naturally occurring organism. Various forms of trans-glutaminase are found in animal, plant and microbial sources. Activa is a calcium-independent form of the enzyme and this characteristic gives it certain advantages in many food systems. How does it work ? Activa transglutaminase is an enzyme with the ability to cross-link proteins through cova-lent bonds. The two amino acids that it uses to cross-link are glutamine and lysine. Any protein or combination of proteins that contains a sufficient amount of these two amino acids may be effectively cross-linked. This calcium independent form of the enzyme con-sists of 331 amino acids, with cysteine as the active center.

Under what conditions does it function ? Activa transglutaminase has a relatively wide range of application conditions: ♦ Activa is active over a fairly wide pH range and at pH values that are typical for many food

systems. ♦ Activa is active over a broad temperature range, even during the early stages of cooking. This

temperature range makes Activa more versatile for use in processes where some of the con-ditions may be extreme.

♦ Although active at higher temperatures, Activa is inactivated during cooking processes, when the temperature is sufficient. The inactivation temperature varies with the conditions and composition of the food system.

• Optimal pH 6-7 • pH Range 4-9

• Temperature Range 32 to ~150°F • Optimum 122-131°F(50-55°C)

• Inactivated at different rates • Depends on the conditions

Transglutaminase Basics

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Activa® Preparations Activa transglutaminase has potential application in most food systems which contain protein. Using additional components, Activa can be customized for use in many other foods, even those with lower protein content. Current Activa preparations have been specifically designed for the following applications: ♦ Activa RM Specifically designed to restruc-

ture muscle foods such as red meat, poultry and seafood, this form also has application in other food products which have lower protein content. The main components of this prepa-ration area: sodium caseinate, maltodextrin, and transglutaminase.

♦ Activa TI This preparation was designed to improve the general texture in many different systems which contained sufficient protein. The central components of this preparation are maltodextrin and transglutaminase.

♦ Activa FP Designed for flavoring and re-structuring meat products. Works well as a slurry or when added during mixing or tum-bling but is not intended for use as a dry sprin-kle. Its principle components are hydrolyzed skim milk protein and transglutaminase.

♦ Activa GB Formulated to quickly bond meat product surfaces, Activa GB has little or no al-lergen concerns. It is for use either as a dry sprinkle or during mixing or tumbling but not as a slurry. GB is composed of maltodextrin, gelatin, silicon dioxide, and transglutaminase.

MILK

Casein Reacts very well

Na-Caseinate Reacts very well

α-Lactalbumin Reacts depending on conditions

β-Lactoglobulin Reacts depending on conditions

EGGS

Egg White Protein (ovalbumin)

Reacts depending on conditions

Egg Yolk Protein Reacts well

MEAT

Myoglobin Reacts depending on conditions

Collagen Reacts well

Gelatin Reacts very well

Myosin (myofibrillar)

Reacts very well

Actin (myofibrillar) Fair to poor reaction

SOYBEAN

11S globulin Reacts very well

7S globulin Reacts very well

WHEAT

Gliadin Reacts well

Glutenin Reacts well

Reactivity of Activa® with Various Proteins

The information contained herein is correct and accurate to the best of our knowledge. All suggestions and recommendations are made without guarantee or repre-sentations relating to results. All formulations, recommendations and/or suggestions made herein should be evaluated in your own laboratories prior to commercial use. Our responsibility and the sole remedy for any and all claims arising from breach of warranty, negligence, or otherwise, is limited to the purchase price of the Ajinomoto Food Ingredients LLC Ingredients. Nothing herein should be considered a license or permit to allow the use of, or to infringe any patent owned by Ajinomoto Co., Inc., and any and all Subsidiaries and Affiliates, or other related parties.

Please contact AFI LLC for the current approval and labeling status regarding the application that is of interest to you.

Transglutaminase Basics (cont’d)



GRAS Approvals FDA has determined that it does not disagree with the conclusions of an expert scientific panel which found Activa transglutaminase to be ‘Generally Recognized As Safe’ (GRAS) for use in all FDA regulated products. The FDA published this opinion as GRAS Notification GN 000095. Until then, previous notices of a variety of food products including selected meat and poultry prod-ucts, processed seafood, processed cheeses, natural hard cheeses (domestic), cream cheese, refriger-ated yogurt, frozen desserts, vegetable protein dishes/vegetarian burgers/meat substitutes, pasta, bread products, pastry products (cakes, pies, doughnuts, etc.), ready to eat cereal products, pizza dough, and grain mixtures (burritos, tacos, etc.) using Activa at various levels can be found in GRAS Notices 4, 29 and 55. FDA has also determined that the term ‘enzyme’ should be used in the ingredient statement of a product to indicate Activa’s presence. Please note that the regulation limits the amount of enzyme which may be used to that amount needed to achieve the intended function, or GMP levels. Meat and Poultry Approvals Activa transglutaminase is approved for use in the following categories. ♦ All Modified Fat/Sodium processed meat products at levels up to 65 ppm transglutaminase.

Approved by USDA 2/28/98. ♦ All Non-standardized meat and poultry products at 65 ppm transglutaminase.

Approved by USDA on 5/15/98. ♦ Currently approved Standardized Meat and Poultry Products

• Fabricated Steaks (CFR 319.15 (d)) * • Roast Beef Parboiled and Steam Roasted (CFR 319.18)* • Cured Pork Products (CFR 319.104)

Hams, shoulders, picnics, butts & loins Hams includes ‘Hams Water Added’, ‘Ham with Natural Juices’, ‘Ham and Water Product– X% of weight is added ingredients’

• Frankfurter, Frank, Furter, Hotdog, Wiener, Vienna, Bologna, Garlic Bologna, Knock-wurst, & similar products (CFR 319.180)

• Poultry Rolls (CFR 381.159) *- Name requires some indication that the product is made from more than a single piece of meat.

USDA has determined that Activa should be indicated on the product label using any of the follow-ing terms: ‘enzyme’, ‘TG enzyme’ or ‘TGP enzyme’.

Regulatory Approvals



Additional Approval in Formed Chicken Breast Because of the characteristic of chicken breast to bind weakly at currently approved doses, Ajino-moto petitioned for increased use levels in chicken breasts using support data. USDA-FSIS re-sponded and will allow Activa to be used at up to 100 ppm in this product. The limit for other meat and poultry products still remains at 65ppm. A copy of the reference letter from USDA-FSIS is available upon request.

Seafood Approvals Activa has also been accepted as a safe ingredient for use in processed seafood by the National Marine Fisheries Service, a division of the U.S. Department of Commerce.

• Activa is approved for use in all processed seafood products.. • The word ‘enzyme’ is the appropriate term to use in the ingredient statement.

Approvals in Mexico • Activa is approved for use in food products within Mexico. Approvals in Canada • Health Canada published a proposed regulation in the Canada Gazette Part 1 on June 21,

2003 allowing the use of Activa transglutaminase in the following categories of food:

• On May 5th, 2004, Health Canada published the final approval of transglutaminase in the Ca-nadian Gazette Part II will allow use of Activa in the above categories. Canadian processors can now sell products containing Activa transglutaminase.

• Although requested, Meat and Poultry products were not included in this initial approval. Ajinomoto is working with Canadian processors to develop a request for Interim Marketing Authorization to allow the manufacture meat products made using Activa products. Please contact us for additional information, or requests for possible additional approvals for use of transglutaminase.

Please contact Ajinomoto for the current approval and labeling status of your particular application.

Regulatory Approvals (cont’d)

• Cream Cheese products (non-standardized) • Yogurt • Frozen Dairy dessert (non-standardized)

• Prepared fish products (non-Standardized)

• Simulated meat products • Cheese products (non-standardized)


ACTIVA®: General Information

Activa® transglutaminase products can transform raw beef materials into value-added products without using excessive amounts of salt or phosphates. Lesser valued, tough cuts can be mechani-cally tenderized and formed into almost any natural shape by including Activa in the process. Activa can also provide improved portion control. Benefits include:

• Value addition to trim • Raw restructuring muscles of any size • Portion control • Raw handling of restructured products • Texture modification

Joined Whole Muscle Activa can aid in the portion control of beef tenderloins by joining two tenderloins from head-to-tail, essentially eliminating the tapered ends. If traditional portioning of the large end of the tender-loin is desired, Activa can be used to recover value from the tenderloin tail through restructuring. Activa can also add value to trimmings from processing lines in steak cutting operations. Restructured products can be portioned in a variety of ways which range from traditional shapes and thicknesses to thinner, sandwich-style slices and even into portion-controlled kabob items. Through fiber alignment, thinner cuts of meat can be layered to create products that replicate the natural appearance and texture of whole muscle cuts. Cold Formed Products Activa has great potential for improving or maintaining the current texture of tenderized or flaked products. If a reaction time is allowed before heating or freezing, these products have texture su-perior to those formed in traditional ways. Sausages Activa’s ability to cross-link protein enables processors to increase the bite characteristics of emul-sion and coarse ground products. Activa is even more effective in reduced sodium systems where lower salt and phosphate levels typically do not allow adequate protein extraction. Inadequate pro-tein extraction can result in undesirable product texture. Ham and Roast Beef The addition of Activa preparations can improve the slicing of a variety of products. In hams, where weak seams sometimes result in shattering during slicing, Activa increases the strength and improves slicing. In restructured roast beef, as in other traditional restructured products, Activa’s

Activa® in Red Meat Applications



Activa® in Red Meat Applications (cont’d)

cross-linking action can improve bite characteristics and increase yield. Novel Applications Restructured dry cooked products such as pastrami are also improved with Activa products. In ad-dition to portion control, alternate raw materials such as trim and smaller pieces, can be used to create value-added products. In these applications, spice and other coatings can be applied to the restructured products before they are cooked. • Bacon Wrapped Products: With the addition of Activa, bacon will adhere to the outside of

steaks or restructured meat cuts. Because the adhesion is maintained throughout cooking, processors can avoid the potential liability involved in using wood skewers or metal pins.

• Restructured Potion Controlled Items: With Activa preparations, restructured items like fajita meat, kabobs and Philly-style sandwich meat (cheese steak) can be effectively produced. Gyros and other ethnic applications can also be made using Activa reducing the number of cone fail-ures.

Cooked Products Activa’s cross-linking capabilities make it suited to cooked products. Leftover ends from slicing operation can be formed, cooked and sliced when Activa is included in the formulation. Processing Conditions: Unlike many other ingredients, Activa is compatible with a variety of processing equipment and processing flows. Depending on the preparation, Activa products can be introduced to meat prod-ucts in several ways including:

• Slurry addition • Marinade and dry addition • Mixer addition • Sprinkle addition

Depending on the desired texture, bind and handling characteristics, Activa can be adapted to most processing conditions. NOTE: Activa’s successful use in a product is also determined in part by which Activa preparation is used. The preceding applications are possible with a number of the different Activa products. Depending on your processing conditions, one product may be better suited for you. Contact Aji-nomoto Food Ingredients Technical Service to help determine which Activa product is the correct one to use in your particular application. Ajinomoto Food Ingredients LLC is currently seeking approvals on some of the applications cited in this literature. Many approvals have been granted while others are being reviewed. Please contact Ajinomoto for the current approval and labeling status regarding the application that is of interest to you.



Fish Using Activa transglutaminase makes portioning quick and easy, even on raw materials that vary in size. • Block/Formed Logs-Molded Products: With the addition of Activa, processors can bond

smaller pieces of fish into larger blocks/logs that may be cut for portion control. Or, the joined product could be shaped into forms that mimic some of the natural cuts of larger fish. Without the tapering found in natural fish cuts, these formed products allow uniform portion-ing. These formed products have the muscle grain, flake and texture which are essentially the same as natural fillets.

• Pieces/Restructured Fillets/Married Fillets: By adding Activa, two smaller fish portions or fil-lets can be joined (married). In this process, one side of each fillet is dusted with Activa RM or GB. The dusted surfaces are then placed together and allowed to react for a period of time. Pressure or vacuum packaging will also further improve the bind by removal of any trapped air. Essentially, the portion size is doubled while the bonding is maintained through the cooking process. Other combinations of processing methods may also be used to achieve this result; for example: a marinated product may be married using Activa.

Scallops Although scallops are a very seasonal item with a great deal of variation in size, a consistently tex-tured scallop that is easily portion-controlled can be produced using Activa. Activa also allows re-structured scallops to be handled in their thawed state. • Reformed: Activa enables the production of large scal-

lops formed from smaller species, like Chilean, Calico, Chinese bay or Argentinean scallops. Additionally, they can be portion controlled into anything from the size of a sea scallop to giant “center of the plate” items.

• Married Scallops: The slurry method of adding Activa can be used to join 3 sea size scallops into a super scallop possessing natural fiber alignment.

• Scallop Blocks: Activa adds versatility to scallop process-ing by forming block items that can be portioned on fish processing equipment.

Seafood Applications



Shellfish • Shrimp: Married/Joined, Patties, Blocks (Best if blanched) – always a difficult food to portion

given the variability in sizes during the harvest, shrimp can be processed into value-added pat-ties with Activa.

• Calamari: Activa helps maintain portion control of calamari products. The texture of extruded calamari rings, which are steadily increasing in popularity, is also improved.

• Clams: With the addition of Activa, minced clams or clam pieces can be formed into patties or strips.

Surimi • Block-Set Items: Activa is very effective in increasing the gel strength of products produced by

the traditional Suwari process. Activa also allows use of less costly grades of surimi for the pro-duction of higher quality items.

• Lower Grade Items: Activa can be used to increase the gel strength of lower grade surimi, pro-viding a more consistent product.

Combination Products For marketers interested in creating innovative products, Activa is the ideal vehicle. Fish having different colors and textures can be joined to create novel products with texture and eating characteris-tics that make them appear to be naturally produced. Depending on the desired texture, bind and handling characteris-tics, Activa can be adapted to most processing conditions. Suc-cessful adaptation is also determined in part by which Activa preparation is used. Contact Ajinomoto Food Ingredients LLC for information on which preparation is best suited for your particular application. Ajinomoto Food Ingredients LLC is currently seeking approvals on some of the applications cited in this literature. Many approvals have been granted while others are being reviewed. Please contact Ajinomoto for the current approval and labeling status regarding the application that is of interest to you.

Seafood Applications (cont’d)



Activa® transglutaminase is very effective in binding applications across the full spectrum of poultry varieties. It is compatible with existing processes and equipment and provides the following benefits:

• Added value to trim • Effective in raw restructuring • Improves portion control • Modifies texture • Replicates appearance and taste perception of high quality, whole muscle

chicken breast and thigh items • Improves products containing mechanically deboned meat • Creates new product opportunities

Restructured Breast and Thigh Products Activa provides processors with the ability to add value to trimmings. New products can be manufac-tured that offer eating quality similar to that of whole muscle products. Manufacturers who include Activa in their formulations can forecast portioning operations in their plants to achieve production efficiencies. Restructuring can be combined with marinating to add further value to poultry products. Restruc-tured products can be stripped into fajitas, cubed into kabobs, or thinly sliced for Philly cheese steak. Ethnic specialties like shabu-shabu can also be made from restructured muscle. All of these maintain product integrity during the raw, frozen and/or thawed state. Bacon Wrapped Turkey Medallions Activa is also effective for restructuring turkey breast, tenders or breast trim into steak-like items that are bacon wrapped. In addition to the re-structuring process, the adhesion qualities of Activa keep the bacon at-tached to the product throughout the cooking process. Processors can avoid the potential liability involved in using wooden skewers or metal pins. Restructured Dry Cooked Items Until the advent of Activa, producing a coated restructured product was a very difficult task, unless the coating step followed cooking. With Activa, muscle chunks can be joined into loaves and allowed to react. Product can then be cooked in the tra-ditional way.

Poultry Applications



Improvement of Co-Extruded Items Because Activa has the ability to cross-link and strengthen the structure of meat products, it may be used to increase the strength of the meat portion of restructured products like Cordon Bleu. Spe-cific preparation of Activa may even be able to help prevent the cook-out associated with the bak-ing of these items. Cold Formed Texture Improvement When included in cold forming formulations (CO2 chilled), Activa brings product texture much closer to that of whole breasts than the current standard. When allowed to react before or during cooking, this effect is even more pronounced. Novel Applications All of the previous applications can be applied to other poultry products including duck, emu, os-trich and other fowl for potion control and improved texture. Activa also improves the texture of other soft textured items, including those containing MDM or reduced sodium products. Depending on the desired texture, bind and handling characteristics, Activa can be adapted to fit most processing conditions. Its successful adaptation is also determined in part by which Activa preparation is used. Contact Ajinomoto Food Ingredients LLC for information on which prepara-tion is best suited for your particular application. Regulatory change: March 16, 2004 Because of the difficulty in binding chicken breast, Activa can now be used at levels up to 100ppm in restructured chicken breast only. Contact Ajinomoto Food Ingredients LLC for a copy of the letter allowing this change. Ajinomoto Food Ingredients LLC is currently seeking approvals on some of the applications cited in this literature. Many approvals have been granted while others are being reviewed. Please contact Ajinomoto for the current approval and labeling status regarding the application that is of interest to you.

Poultry Applications (cont’d)

Ajinomoto Food Ingredients LLC 8430 West Bryn Mawr Ave., Chicago, IL 60631

Tel: 800-456-4666• 773-714-1436• Fax: 773-714-1431


Activa YG Ajinomoto has developed a patented preparation specifically designed to allow greater enzyme reaction in milk systems. Activa YG, the newest product in a line of transglutaminase preparations, allows greater reaction of the enzyme with native milk proteins. Yogurt Applications Activa YG is an effective ingredient for the following functional benefits: ♦ Improving the creaminess and viscosity of yogurt.

• Activa YG optimizes thickening in dairy products and ensures improved rheological stability during storage. There is an optimal level of TG for each formulation

• Effective in lower solids yogurt formulations. ♦ Maintaining texture while allowing the reduction in Solids Non Fat

• With less solid non-fat content, viscosity levels are higher in yogurt treated with TG than in an untreated control.

♦ Reduces or eliminate stabilizer systems • Because viscosity is increased, it may be possible to reduce or even elimi-

nate some stabilizer systems in certain yogurt formulations by using Activa YG.

• Ingredient label may be simplified. ♦ Reduces Syneresis

• Activa YG can reduce serum separation in yogurt because it improves the water holding capacity of the gel.

Cheese Applications

Cheese Manufacture Transglutaminase has the potential to increase the yield of curd in the cheese manu-facturing process. Because of a more efficient reaction with milk, Activa YG has the potential to capture more protein from the whey during the cheese manufacturing process.

Dairy Applications

Ajinomoto Food Ingredients LLC 8430 West Bryn Mawr Ave., Chicago, IL 60631

Tel: 800-456-4666• 773-714-1436• Fax: 773-714-1431


Novel Cheese products Because of the ability of transglutaminase to modify the tex-ture and bind components, novel new cheese products may be developed. Activa YG can also modify the texture of proc-essed cheese in an economical system. Other Dairy Products Activa YG has potential to modify the texture, mouth-feel, and yield characteristics in other dairy products.

Frozen Desserts • Improves the creaminess of lower fat frozen desserts Cream Cheese • Modifies texture, stability and economics of cream cheese and spread

products Novel Products • Activa transglutaminase allows you to think “out of the box” in developing

new and novel dairy products Dried Milk products Activa YG can effectively modify the functional properties of Milk proteins. Work is underway to determine the effectiveness of Activa YG in modifying whey protein concentrate, whey protein isolates and milk protein isolates. Contact Ajinomoto to determine the status of these projects. Technical Assistance Depending on the desired texture, bind, or handling characteristics, Activa products can be adapted to most processing conditions. Successful adaptation is also determined in part by which Activa preparation is used. Contact Ajinomoto Food Ingredients LLC for information on which prepara-tion is best suited for your particular application. Ajinomoto Food Ingredients LLC. is currently seeking approvals on some of the applications cited in this literature. Many approvals have been granted while others are being reviewed. Please contact Ajinomoto for the current approval and labeling status regarding the application that is of interest to you.

PRODUCT INFORMATION

Applications and Use Methods

Activa RM Activa RM is suited for use in a diverse range of muscle food prod-ucts. It can be added as a pre-hydrated slurry or as a dry powder. Depending on the application, one method may be preferred over others, but Activa RM can be tailored to fit most processes.

Ingredients: sodium caseinate, maltodextrin, transglutaminase Ingredient Statement: sodium caseinate, maltodextrin, enzyme Activa transglutaminase can be listed as ‘enzyme’, ‘TG enzyme’, or ‘TGP enzyme’ in the ingredient statement. Additional ingredients in each preparation must be labeled correctly and listed in the ingredient statement. Ways to Apply Product: ♦ Sprinkle Method: To join specific pieces, Activa RM can be sprin-

kled on product surfaces. The surfaces are then joined and held in place through vacuum packaging, pressure or molding. Prod-ucts should be formed immediately after joining coated surfaces. Activa RM is typically used at 0.75-1.0% of formula weight.

♦ Dry Addition to Previously Marinated Products: Activa RM can

be applied to previously marinated or tumbled product. After coating, the products are joined, formed or molded, and refriger-ated until sufficient bind is achieved. Once Activa RM is added,

(Continued on page 2)

Activa® RM

TECHNICAL: Ajinomoto Food Ingredients LLC

2711 South Loop Dr. Suite 4300

Ames, IA 50010 Phone: (515) 294-8420

Fax: (515) 294-2642

SALES: Ajinomoto Food Ingredients LLC

8430 W Bryn Mawr Ave. Suite 635

Chicago, IL 60631 Ph: (800) 456-4666

(773) 714-1436

Visit Ajinomoto at our website:

WWW.AJIUSAFOOD.COM REGISTER WITH THE SITE TO

ACCESS SPECIFICATIONS, MSDS SHEETS, NUTRITIONAL INFORMATION AND FOR OR-

DERING SAMPLES.

Typical Applications: Labeling Examples: 1

Restructured Sirloin Steak Restructured Sirloin Steak and Binder Product2,3

Married Beef Tenderloin Formed Beef Tenderloin formed with sodium caseinate, maltodextrin and enzyme2,3

Restructured Scallops Scallop Medallions3

1 Examples only, many variations of accept-able names 2Label assumes using Activa products with-out added water.

3 Ingredients must appear in the ingredients statement as listed below

PRODUCT INFORMATION


the product should be formed within 20-30 minutes. Typical uselevel: 0.75-1.0% of formula weight.

♦ Mixed addition: Activa RM may be used in chunked and formed applications.

Typically, mixing is used to incorporate a marinade into meat trimmings or coarse ground products. After the marinade is adequately absorbed, Activa RM may be added as a dry powder during mixing. Activa RM should be mixed with a product until dispersed. Once Activa RM is added, the product should be formed, stuffed or molded into the desired shape within 20-30 minutes. Typical use level: 0.75-1.0% of formula weight.

♦ Slurry Method: Activa RM can be pre-hydrated at about 4 to 4.5 times its weight

in water. The slurry is then added to meat chunks, blended and allowed to react in the desired shape under refrigerated conditions. Once mixed with water, the slurry must immediately be mixed with the product and formed within 20-30 minutes. Typical use: 1.0% of formula weight.

Reaction time and conditions: ♦ After forming, products are generally left under refrigeration for 4-24 hours to al-

low bonding to become complete. After the reaction is complete the products can be frozen, tempered and portioned. In some cases products can be portioned fresh and then packaged fresh and/or frozen.

Shelf-life and Handling: • Activa RM is stable for 18 months from the date on the bottom of the bag pro-

vided it is unopened and stored at 70°C or less. • Once opened, reseal any unused portions and store frozen for up to 1 month pro-

vided it was frozen immediately after opening. Please contact Ajinomoto for the current approval and labeling status regarding the application that is of interest to you. The above labeling examples are suggestions only and actual labeling will depend on the particular Activa preparation and production processing method. Ajinomoto Food Ingredients LLC is not responsible for labeling errors and suggests that all products be submitted to USDA-FSIS or FDA for labeling prior to production. Ajinomoto Technical Service is available to assist with putting labels together and submitting to USDA-FSIS, free of charge.

(Continued from page 1)

Activa® RM (cont’d)

PRODUCT INFORMATION


Activa FP Activa FP is designed to be used in restructuring muscle foods. It is similar to Activa RM but it is processed/handled with a few modifi-cation in procedures. Products containing Activa FP are more easily labeled.

Ingredients: hydrolyzed skim milk protein, transglutaminase Ingredient Statement: hydrolyzed skim milk protein, enzyme Activa transglutaminase can be listed as ‘enzyme’, ‘TG enzyme’, or ‘TGP enzyme’ on the ingredient statement. Additional ingredients in the specific preparation must be labeled cor-rectly and listed in the ingredient statement . Ways to Apply Product: ♦ Liquid Slurry: By hydrating Activa FP at 1 part of Activa FP to

about 3 to 3.25 parts water this preparation can be used to form a liquid that will gel with time. When the slurry is mixed with meat and then formed into a desired shape, it can act to bond pieces together. Once mixed with water, the slurry must imme-diately be mixed with the product and placed in the final form within 20-30 minutes. Typical use level: 1.0% of formula weight.

♦ Dry Addition to a mixed- or tumble-marinated product: When

marinating or adding a solution to meat products, Activa FP can


Activa® FP



Ames, IA 50010 Phone: (515) 294-8420

Fax: (515) 294-2642



Chicago, IL 60631 Ph: (800) 456-4666

(773) 714-1436




DERING SAMPLES.


Restructured Sirloin Steak Restructured Sirloin Steak 2,3

Married Beef Tenderloin Formed Beef Tenderloin 2,3

Restructured Scallops Scallop Medallions3



PRODUCT INFORMATION


be added as a dry powder. Activa FP is generally added following the absorption of brine/marinade into the raw material. The powder is simply added and mixed or tumbled until it is evenly distributed over the products surfaces. Once added, the product must be formed within 20-30 minutes. Typical use level: 0.75-1.0% of for-mula weight.

♦ Addition with Brine: In cases where brine can be absorbed by a meat product fairly

quickly, Activa FP may even be added to the brine before marinating. This would be the case when using low marinade levels or in muscle that absorb brine rapidly. Once Activa FP is mixed with the brine or marinade, it should be added immediately to the meat and tumbled or mixed to incorporate. The product should be formed within 20-30 minutes of mixing Activa with the liquid ingredients. Typical use level: 1.0% of formula weight.

♦ Injection: Although in some cases Activa FP might be injected, it is not generally

recommended for injection.

♦ Sprinkle Coating: Activa FP is NOT designed for use as a sprinkle coating method. Reaction time and conditions: ♦ After forming, products are generally left under refrigeration for 4-24 hours to allow

bonding to become complete. After the reaction is complete the products can be frozen, tempered and portioned. In some cases products can be portioned fresh and then packaged fresh and/or frozen.

Shelf-life and Handling: • Activa FP is stable for 18 months from the date on the bottom of the bag provided

it is unopened and stored at 70°C or less. • Once opened, reseal any unused portions and store frozen for up to 1 month pro-

vided it was frozen immediately after opening. Please contact Ajinomoto for the current approval and labeling status regarding the application that is of interest to you. The above labeling examples are suggestions only and actual labeling will depend on the particular Activa preparation and production process-ing method. Ajinomoto Food Ingredients LLC is not responsible for labeling errors and suggests that all products be submitted to USDA-FSIS or FDA for labeling prior to production. Ajinomoto Technical Service is available to assist with putting labels together and submitting to USDA-FSIS, free of charge.


Activa® FP (cont’d)

PRODUCT INFORMATION




Ames, IA 50010 Phone: (515) 294-8420

Fax: (515) 294-2642



Chicago, IL 60631 Ph: (800) 456-4666

(773) 714-1436




DERING SAMPLES.

Activa TI and Activa TI-U* Designed for general texture improvement in various food systems, Activa TI is a very versatile transglutaminase preparation. Activa TI or TI-U can be dispersed in water or dry blended and dispersed with other dry ingredients. Activa TI is not as readily dispersible in sys-tems that contain protein and other solids such as milk. For Activa TI to work effectively, the system must contain available protein. Ac-tiva TI-U is a Kosher version of Activa TI.

Other Typical Applications: ♦ Sausage products (emulsion and coarse ground) ♦ Various dairy systems and applications where there is adequate

protein for cross-linking to occur. ◊ Examples include yogurt, cheese, pasta, and tofu*. ◊ Liquid processing conditions for other types of products*. ◊ Industrial applications

* In some cases a specific preparation is available that will function better in a particular application. Ingredients: maltodextrin, transglutaminase Ingredients Statement: maltodextrin, enzyme Activa transglutaminase can be listed as ‘enzyme’, ‘TG enzyme’, or ‘TGP enzyme’ on the ingredient statement. Additional ingredients in the specific preparation must be labeled correctly and listed in the ingredient statement.


Activa® TI and TI-U


Roast Beef Formed Roast Beef1

Roast Beef, Formed and Shaped2,3

Cured Pork Products Ham, Water Added 2,3 Ham, with Natural juices2,3

Chicken Rolls Normal name2,3



PRODUCT INFORMATION


Ways to Apply Product: ♦ Dry addition as a powder. Added in dry form by sprinkling on the product during

mixing or pre-blended with other dry ingredients ♦ Water Slurry: In cases where it is difficult to mix and distribute in the required time,

Activa TI can be mixed with water just prior to incorporating into the system. Care must be taken not to shear during mixing and the product should be added with water just prior to addition to the system.

Dosage: Activa TI contains 100 Units of enzyme activity per gram of powdered preparation. Ac-tiva TI is usually dosed based on the protein in the product. Levels of 0.1 to 5 U of Ac-tiva/g of system protein are common. In some cases, 10 U/g system protein may be re-quired for the desired reaction. Reaction time and conditions: Reaction times and conditions vary widely with the product being made. Contact Ajino-moto technical service for suggestions on reaction times and conditions for your specific application Please contact Ajinomoto for the current approval and labeling status regarding the application that is of interest to you. The above labeling examples are suggestions only and actual labeling will depend on the particular Activa preparation and production processing method. Ajinomoto Food Ingredients LLC is not responsible for labeling errors and suggests that all products be submitted to USDA-FSIS or FDA for labeling prior to production. Ajinomoto Technical Service is available to assist with putting labels to-gether and submitting to USDA-FSIS, free of charge.


Activa® TI and TI-U (cont’d)

PRODUCT INFORMATION


Activa YG Activa YG is a transglutaminase preparation designed specifically for dairy applications. The patented combination of ingredients allows the enzyme to be more active in milk systems.

Ingredients*: Maltodextrin, lactose, yeast extract, safflower oil (anti-dusting), transglutaminase. Ingredient Statement*: Maltodextrin, lactose, yeast extract, en-zyme. *Activa transglutaminase can be listed as ‘enzyme’, ‘TG enzyme’, or ‘TGP enzyme’ on the ingredient statement. Additional ingredients in the specific preparation must be labeled correctly and listed in the ingredient statement as directed by policy for standardized dairy products. Ways to Apply Product: ♦ Solution: Activa YG may be dissolved in smaller volume of non-

chlorinated water or milk. Once well mixed it can be added to at the proper stage in the process

♦ Dry Addition: Activa YG may also be mixed with dry ingredients to be included in a formulation.

Reaction time and conditions: ♦ The transglutaminase reaction is controlled by time and tempera-

ture. Lower reaction temperatures require longer reaction times. Higher reaction temperatures require shorter reaction time. The


Activa® YG in Dairy Products



Ames, IA 50010 Phone: (515) 294-8420

Fax: (515) 294-2642



Chicago, IL 60631 Ph (773) 714-1436 Fx (773) 714-1431


WWW.AJIUSAFOOD.COM REGISTER WITH THE SITE

TO ACCESS SPECIFICA-

TIONS, MSDS SHEETS, NUTRITIONAL INFORMATION AND FOR ORDERING SAM-

PLES.

Dairy Application: Benefit

Yogurt (Stirred and Set-types) • Improved texture with re-duction in solids non-fat (s.n.f.)

• Improved viscosity and perceived Creaminess

• Reduced syneresis

Cheese Improved cheese yield

Frozen Desserts Improved mouth feel of lower solid products

PRODUCT INFORMATION


table below lists reaction ranges and optimal conditions for the transglutaminase reaction to occur.

Dosage: Activa YG contains 100 Units of enzyme activity per gram of powdered preparation. Shelf-life and Handling:

• Activa YG is stable for 12 months from the date on the bottom of the bag provided it is unopened and stored at 70°F or less.

• Once opened, reseal any unused portions and store frozen for up to 1 month provided it was frozen immediately after opening.

Please contact Ajinomoto Food Ingredients LLC (AFI LLC) for the current approval and labeling status regarding the application that is of interest to you. The above labeling examples are suggestions only and actual labeling will depend on the particular Activa preparation and production processing method. AFI LLC is not responsible for labeling errors and suggests that all products be submitted to USDA-FSIS or FDA for labeling prior to production. AFI LLC Technical Service is available to assist with putting labels together and submitting meat labels to USDA-FSIS, free of charge.


Activa® YG (cont’d)

Dose ranges for particular Applications

Application Dose* Typical Use Range*

Yogurt-Set 0.25-1.0 U/g milk protein in system

0.008 - 0.033%

Yogurt-Stirred 0.5-3.0 U/g milk protein in system

0.016 - 0.10%

Cheese Varies with application 0.0025 - 0.35%

Powdered Milk product modification

Varies with application 0.00 - 0.00%

* Specific application may require more or less Activa

Variable Active Range Optimum Conditions (>95% Activity)

pH 5.5-8.0 6.0-7.0 Temperature 36F-140°F (3-60°C) 122-131°F (50-55°C)

Ajinomoto Food Ingredients LLC 8430 Bryn Mawr Avenue•Suite 635•Chicago, IL 60631 Tel: 800-456-4666• 773-714-1436• Fax: 773-714-1431

ACTIVA® GS

Basic Information and

Applications

Activa TG-GS is a transglutaminase preparation which is innovative in bonding relatively large food pieces. Contrary to conventional bonding agents such as egg whites and starch, Activa TG-GS can easily bond large red meat cuts and salmon fillet. In addition to the great bonding of current Activa TG series, Activa TG-GS is allergen free, has improved bonding strength and wider handling window. The latter allows processors to easily introduce the system into a commercial plant. Potential Applications: Joined Flat Iron steak: Can be used to bond flat iron cuts into a block for

slicing. The bonded steaks have a more natural look, due to the direction of the muscle fibers.

Joining Tenderloins: Activa GS can be used to bond two tenderloins in head to tail fashion.

Binding of lean to lean and lean to bone: Activa GS is effective in creating unique products such as a Bone-in Tenderloins or a Boneless T-Bones.

Preventing Fillet Gap: Activa GS is effective in closing flake gaping in salmon.

Appetizers: Activa GS can be used to manufacture blocks that can be cut to various dimensions for making appetizers from thin sheets of restructured meat or fish.

Ingredients: sodium chloride, gelatin, trisodium phosphate, maltodextrin, trasglutaminase, safflower oil (processing aid) Ingredient statement on Finished Product: sodium chloride, gelatin, trisodium phosphate, maltodextrin, enzyme. Usage Level: Varies with coverage area but is typically 0.50 to 1.0% (db).

Methods of Use — 1: Slurry and brushing method: Activa GS can be pre-hydrated at 1 part of Activa GS to about 4 parts warm water. The slurry is then brushed onto food pieces. Product should then be stuffed, vacuum packaged, or molded. Refrigerate 6 hours to overnight for enzymatic reaction. Longer reaction may result in better performance. Once reacted, freezing or cooking does not weaken the bond.

ACTIVA® GS


Make slurry Wait until foam disappears

Brush slurry to coat entire sur-face. Slurry in the bowl will stay in a liquid state

Stuff or vacuum package and then refrigerate 6 hours to overnight for enzymatic re-

Prepare materials

Freeze or cut after the enzy-matic reaction.

Once reacted, Activa GS creates very strong bonds. Freezing or cooking does not

break the enzymatic bonding

Joined Flat Iron Steak— Bonding steps

ACTIVA® GS


Joined salmon fillet — Bonding steps

Make slurry

Wait until foam disappears

Brush slurry to coat entire sur-face. Slurry in the bowl will stay in a liquid state

Prepare materials

Stuff or vacuum package, then refrigerate 6 hours to overnight for enzymatic reaction Freese or cut after the enzymatic

reaction.

Once reacted, Activa GS creates very strong bonds.

Freezing or cooking does not break the enzymatic bonding system.

Methods of Use — 1: Slurry and brushing method: Activa GS can be pre-hydrated at 1 part of Activa GS to about 4 parts warm water. The slurry is then brushed onto food pieces. Product should then be stuffed, vacuum packaged, or molded. Refrigerate 6 hours to overnight for enzymatic reaction. Longer reaction may result in better performance. Once reacted, freezing or cooking does not weaken the bond.

Methods of Use — 2: Mixing method: Activa GS can be added into mixer or tumbler as a powder or as a slurry (1 part Activa GS to 4 parts water). Product should be mixed 4-5 minutes to evenly coat all surface. Stuff and refrigerate 6 hours to overnight for enzymatic reaction. Longer reaction may result in better bonding performance. Once reacted, freezing or cooking does not weaken the bond.


ACTIVA® GS

OR

Make slurry Wait until foam disappears

Apply slurry in the mixer or tumbler. Slurry in the bowl will stay in a liquid state.

Apply powder in the mixer or tumbler

Mix 4-5 mins. to coat all sur-faces

1) As powder

2) As slurry

Restructured beef medallion — Bonding steps

Stuff, vacuum, or mold Refrigerate 6 hours to over-night for enzymatic reaction

Once reacted, Activa GS cre-ates very strong bonds.

Freezing or cooking does not break the enzymatic bonding system

Methods of Use — 2: Mixing method: Activa GS can be added into mixer or tumbler as a powder or as a slurry (1 part Activa GS to 4 parts water). Product should be mixed 4-5 minutes to evenly coat all surface. Stuff and refrigerate 6 hours to overnight for enzymatic reaction. Longer reaction may result in better bonding performance. Once reacted, freezing or cooking does not weaken the bond.


ACTIVA® GS

Shrimp medallion — Bonding steps

Apply powder in the bowl or mixer, and mix 4-5 mins. to coat all surfaces

Stuff, vacuum, or mold

Refrigerate 6 hours to overnight for enzymatic reaction

Freezing or cooking does not break the enzymatic bonding system.

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