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Gepzymes offers enzyme solutions for surimi, imitation crab, sausages, cold cuts, nuggets, bacon, burger patties, and restructured meat products. Improve binding, texture, sliceability, water retention, and cooking yield.
Gepzymes® enzyme solutions help seafood processors improve the structure, elasticity, and water-holding capacity of surimi and structured seafood products. In surimi-based systems, enzyme-assisted protein modification can support stronger gel formation, improved bite, better freeze-thaw stability, and reduced cooking loss.
Applications:
Surimi blocks, imitation crab sticks, fish balls, fish cakes, seafood nuggets, shrimp analogues, crab-flavoured sticks, and formed fish products.
Key benefits:
Improves gel strength, elastic bite, water retention, texture consistency, shape stability, and finished product appearance.
Gepzymes® supports processors producing restructured and formed meat products from meat chunks, trimmings, minced meat, poultry, fish, and seafood proteins. The enzyme system helps improve protein-toprotein binding, resulting in better product integrity during forming, slicing, cooking, freezing, and reheating.
Applications:
Sausage, cold cuts, nuggets, restructured bacon, burger patties, formed ham, chicken rolls, meat slices, kebabs, meatballs, and value-added frozen products.
Key benefits:
Better binding, improved sliceability, reduced product breakage, enhanced juiciness, improved water retention, better bite, and higher cooking yield.
Tender X is a papain and bromelain based meat tenderizing enzyme blend that improves tenderness, bite, and eating quality by breaking down tough muscle proteins and connective tissue in meat, poultry, marinades, and processed products, supporting consistent texture, juiciness, and better consumer acceptance.
Applications:
Chicken, mutton, lamb, beef, pork, turkey, nuggets, patties, kebabs, sausages, cold cuts, marinated tikka, strips, steaks, barbecue meat, and restructured meat products.
Key benefits:
Tender X improves meat tenderness, bite, marinade penetration, and texture uniformity while reducing toughness and chewiness, making it suitable for meat, poultry, restructured products, and value-added processed meat applications.
OVAPOL® egg processing solutions use Phospholipase A2 enzyme technology to improve yolk emulsification, albumen foaming, viscosity control, heat stability, and spray-drying performance, helping reduce browning, phase separation, and functional losses in liquid egg, egg powders, bakery, sauces, and premixes applications.
Applications:
Liquid egg, yolk emulsification, albumen foaming, egg powders, spray drying, browning control, viscosity management, reconstitution, and bakery applications.
Key benefits:
OVAPOL® improves yolk emulsification, albumen foaming, heat stability, viscosity control, spray-drying performance, egg powder reconstitution, browning control, shelf-life stability, and consistent functionality in bakery, sauces, premixes, and food applications.
Animal-based protein processing is the conversion of meat, poultry, fish, seafood, and their by-products into higher-value ingredients such as protein hydrolysates, functional protein extracts, collagen, gelatin, and collagen peptides—with controlled quality, yield, and consistency.
Common inputs include fish frames/heads/skins/bones, meat trimmings/offal/by-products, and collagen-rich materials like skins, bones, tendons, and connective tissues.
Protein hydrolysates are partially broken-down proteins (peptides) used for better solubility, digestibility, functional properties, and value recovery, especially in nutrition, pet food, and aquafeed.
FPH is produced from fish/seafood proteins and is widely used in aquafeed and marine nutrition, while MPH is produced from meat/poultry proteins and is commonly used in pet food, savory bases, and protein ingredients—both require controlled processing to achieve a consistent peptide profile.
It helps recover more usable protein/fat/solids from side streams (frames, trimmings, stickwater, offal), improving overall yield, processability, and ingredient value, instead of treating these streams as waste.
Typical goals include fish protein hydrolysate production, better oil recovery, stickwater processing support, improved separation, and consistent quality from variable raw material batches.
Typical goals include producing meat/poultry hydrolysates, improving protein recovery from trimmings and by-products, stabilizing process performance, and supporting consistent texture/handling in downstream applications.
Restructured products are formed by binding smaller pieces or minced meat into a stable final shape—examples include restructured beef/pork, bacon formats, burger patties, nuggets, and sausages—where binding, bite, and cook yield are key performance parameters.
Enzymes such as Microbial Transglutaminase, Papain, and Bromilain are widely used in meat, poultry, and fish processing to improve tenderness, texture, protein binding, and water-holding capacity. Papain and Bromilain help break down tough muscle and connective tissue proteins, producing softer, juicier meat while maintaining natural flavor. Microbial Transglutaminase improves binding, firmness, and sliceability in restructured meat, surimi, and seafood products, enhancing fillet texture, reducing drip loss, and supporting consistent quality in ready-to-cook and processed protein applications.
For processed protein products such as sausages, nuggets, hams, cold cuts, and restructured meat, Microbial Transglutaminase, Papain, and Bromilain improve protein binding, tenderness, and texture. Microbial Transglutaminase enhances protein cross-linking, reducing fragmentation and improving yield, sliceability, and appearance, while supporting clean-label processed meat solutions.
In functional protein manufacturing, enzymes such as Protease, Papain, Bromelain, and Microbial Transglutaminase help convert animal proteins into high-value ingredients like collagen peptides, fish protein hydrolysates, meat extracts, and flavor-rich protein blends. Proteases break down proteins into smaller, more digestible bioactive peptides, improving solubility, nutritional value, taste, and functional performance. These enzyme-processed proteins are widely used in sports nutrition, pet food, health supplements, and specialized food applications.
In structured seafood applications, enzymes such as Microbial Transglutaminase, Protease, Papain, and Bromelain help improve texture, binding, and gel strength in surimi, imitation crab meat, fish balls, seafood sticks, and fish analogues. Microbial Transglutaminase supports protein cross-linking, improving elasticity, water retention, bite, and shape stability in seafood systems. In plant-based seafood alternatives, enzyme technology helps bind vegetable proteins to create fish-like texture, supporting sustainable seafood innovation and consistent product quality.