I have a sealed packet of Transglutaminase/Activa powder. However its much more than I need for this recipe. I know it deactivates quickly after being exposed to air. Whats the best way to store it for future use? Should I keep it as one mass of powder or split it into smaller packages?
"Transglutaminase should be stored in the freezer at all times. This will prevent the enzyme from becoming inactive" According to https://blog.modernistpantry.com/advice/troubleshooting-transglutaminase/
Answering this because I was about to ask about storage myself.
Still would like to know if freezer extends shelf life long enough to warrant commercial quantities ie 1kg = year supply for me.
Would vacuum sealing smaller quantities make any difference beyond freezing?