Transglutaminase enzymes in food industries have several possible applications: to strengthen
the emulsions, the phenomena of gelification, to increase the viscosity, the thermic stability, the linking
and water retention properties,etc.
III.12.3. Technology transfers:
In practice, these enzymes stick proteins together. In the restaurant, it could be used as a
different gelling agent or for strengthening the firmness of a gel, thickening a sauce, or sticking meat of
fish tissues together.
Its introduction in kitchen and its manipulation were not realized, but the idea will be exploiter
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III.13. Insulating properties of foams.
The aim of these tests was to give hardness to foam that is soft and to use the insulating and
waterproof properties of foams to trap a liquid inside.
Foam is an insulating system which allows creating a waterproof coat containing a liquid. We
covered the foam with a solid phase (a dough) to bring hardness to the softness of the foam.
Ice-cold balls of broth (or other tatsy liquid) were covered by foam (made with egg whites) and all
was covered by dough (bread). This preparation was cooked in the oven (until the cooking of the dough).
After cooking, proteins of the white eggs hardened and the foam became solid, trapping the liquid inside.
III.13.3. Try with three layers: liquid, foam and solid.
III.13.3.1. Material and method:
· A tasty liquid (here, a white stock).
· Some mousse (here, a mousse of veal).
· Dough (here, dough of standard bread).
· A ventilated oven, brand LAINOX; from 50 to 350°C (Precision 5°C).
· A pacojet.
· Stamps in stainless steel. (125 mm of diameter)
· A sherbet spoon.
1. Make a sherbet with the fond blanc put in the pacojet.
2. Make balls of ice with the sherbet spoon.
3. Realize discs of dough (1 to 2 mm of thickness) with the stamps.
4. On each disc of dough, put a spoon of mousse.
5. Add a ball of sherbet on the top
6. Cover completely the ball of sherbet with the mousse.