Crab & Shellfish Texture & Binding Enzyme
Improve Binding, Cohesiveness, Bite, and Cut Stability in Crab & Shellfish Products
OCEABIND™ CRAB is a specialized seafood protein binding and texture enhancement enzyme solution developed for crab meat, crab analogs, and shellfish-based products where structure, cohesiveness, and stable bite are critical. It supports processors producing imitation crab meat (crab sticks), restructured crab formats, shellfish-based mince, and value-added seafood portions that require consistent binding and texture performance.
OCEABIND™ CRAB is designed to strengthen protein-to-protein bonding in seafood systems, helping improve firmness, elastic bite, water retention, and cut stability—especially in processed crab and shellfish applications where texture loss, flaking, or breakage can occur.
Shellfish mince and restructured shellfish portions
Seafood sausages and molded seafood formats
Mixed seafood formulations requiring stable binding and texture
Surimi-based products where a crab-like bite and structure is desired
Applications:
OCEABIND™ CRAB is ideal for:
Benefits
Improved Binding & Cohesiveness
Strengthens binding in crab and shellfish mince systems
Improves integrity of formed and restructured seafood products
Better Texture, Bite & Firmness
Enhances firmness and elastic bite without compromising natural seafood character
Supports a more uniform, premium texture profile
Cut Stability & Processing Strength
Improves sliceability and shape retention
Reduces breakage and texture defects during handling, freezing, and cooking
Consistency Across Raw Material Variation
Helps stabilize texture performance when crab/shellfish raw material quality varies
Supports batch-to-batch uniformity for export-grade products
Crab and shellfish texture is controlled by the development of a stable protein network that holds moisture and maintains structure through processing. OCEABIND™ CRAB supports improved texture by enhancing protein binding and structural reinforcement, resulting in:
