Close
Animal Based Protein
MARISOLV 3000 is a specialized enzyme formulation developed for the hydrolysis of fish proteins to produce soluble protein pastes, fish hydrolysates, and fish-based flavor concentrates
OCEABIND 1000 is a marine-grade binding enzyme tailored for fish paste, surimi, and seafood-based structured products. It enhances elasticity, gel strength, and moisture retention in extruded or formed seafood items.
GEPZYME C-BIND is a specialized enzyme-based binder designed for chicken and poultry-based processed products such as nuggets, sausages, patties, and other restructured meat items.
GEPZYME BPH is a specialized proteolytic enzyme system formulated for the hydrolysis of beef proteins to produce high-value functional protein powders, beef hydrolysates, and flavor concentrates.
HYDROGEL 8000 is an advanced enzymatic system developed for the extraction of high-quality gelatin from animal by-products such as bones, skins, and hides.
BINDRITE 5500 is a specialized crosslinking enzyme solution formulated for improving texture, firmness, and binding properties in processed meat products such as sausages, hams, and patties.
Product Code | Activity Profile | Suitable For |
LIPOMAX 5000 | High-activity lipase (5000 U/g) | Poultry, Swine |
LIPOMAX Aqua | Stable in aquatic feed conditions | Fish, Shrimp |
LIPOMAX Rumi | Protected lipase for ruminants | Cattle, Buffalo |
LIPOMAX Blend | Lipase + Emulsifier combo | All species, high-fat diets |
Enzymes like proteases and transglutaminases are widely used in processing meat, poultry, and fish to improve tenderness, texture, and water-binding capacity. They help break down connective tissue proteins, resulting in juicier and softer meat cuts while maintaining natural flavor. In fish and seafood, enzymatic processing enhances fillet firmness and reduces drip loss, supporting premium quality and consistent texture in ready-to-cook and processed protein products.
For processed protein products such as sausages, nuggets, hams, and restructured meat, enzymes act as natural binders, improving protein cross-linking and reducing product fragmentation. This leads to higher yield, better sliceability, and improved appearance without compromising taste. Enzymatic binding also reduces the need for chemical additives, meeting clean-label and health-conscious consumer demands.
Enzymes aid in producing functional proteins and flavor-rich ingredients like collagen peptides, fish protein hydrolysates, and meat extracts. They break down proteins into bioactive peptides, improving digestibility and nutritional value. These functional proteins find applications in sports nutrition, pet foods, and specialized health supplements, enabling manufacturers to create high-value protein products with enhanced functionality and taste.
Enzymes are key in creating structured seafood products such as surimi, imitation crab meat, and plant-based fish alternatives. They improve protein gel strength, fiber alignment, and water retention, delivering authentic seafood-like texture and bite. In plant-based seafood, enzymes enhance the binding of vegetable proteins to mimic fish fillets and shellfish, supporting sustainable alternatives and reducing pressure on marine ecosystems while catering to allergen-free and vegan consumers.