Cold-Adapted Restructuring Enzyme for Surimi & Fish Paste
For Silver Carp Surimi and Low-Temperature Binding for Premium Gel Strength
OCEABIND™ COLD is a cold-adapted restructuring enzyme solution developed for seafood processors who need strong protein binding and gel formation at lower processing temperatures. It is specially suited for challenging raw materials and species such as silver carp surimi, where maintaining consistent gel strength, firmness, elasticity, and cut stability can be difficult under standard processing conditions.
OCEABIND™ COLD supports the production of structured seafood products from surimi, fish paste, minced fish, and trim, helping manufacturers achieve export-grade texture while improving processing tolerance in chilled workflows.
Designed for restructuring under low-temperature processing
Supports binding performance in chilled mixing/forming workflows
Improves Gel Strength & Firmness
Helps deliver stronger gels with better firmness and elastic texture
Particularly effective for silver carp surimi where gel quality can vary
Better Forming & Stability
Improved shape retention during forming and cooking
Better sliceability and reduced breakage in structured products
Consistency with Variable Raw Material
Helps reduce variability due to species, freshness, and raw material changes
Supports stable quality for export and large-scale manufacturing
Many seafood lines operate with chilled handling, cold mixing, and temperature-sensitive protein systems. OCEABIND™ COLD is formulated to perform effectively in these low-temperature environments, helping deliver:
Cold-adapted restructuring of fish proteins
Improved binding in chilled surimi and fish paste systems
More stable gel strength and firmness, especially in variable raw materials
Better processing consistency for species like silver carp surimi
Surimi and fish paste texture is governed by the formation of a tight protein network that traps water and resists deformation. OCEABIND™ COLD supports protein–protein restructuring under colder processing conditions, helping to create:
Stronger gel network formation
Improved firmness, elasticity, and bite
Better cohesiveness and cut stability
More consistent texture batch-to-batch
Seafood processors commonly face:
Weak gel strength in silver carp surimi
Soft or brittle gels due to temperature and raw material variation
Poor binding during cold forming or chilled mixing
Shape deformation during cooking/freezing
High rejects due to cracks, breakage, or poor sliceability
OCEASOLV™ 3000
Fish Protein Hydrolysis Enzyme
For Soluble Fish Protein Pastes, Hydrolysates & Flavor Concentrates
