OCEABIND™ GS is a marine-grade binding enzyme solution developed to improve protein binding and gel strength in seafood-based products such as fish paste, surimi, and structured seafood portions. It is designed for processors who want stronger surimi gels, better firmness, improved elasticity, and stable texture—especially when raw material quality varies. OCEABIND™ GS helps create more cohesive protein networks, delivering better bite, reduced breakage, improved forming performance, and consistent product quality for both domestic and export markets.

What Problems OCEABIND™ GS Solves Seafood processors commonly face:

• Weak surimi gel strength and soft texture
• Low firmness and poor elasticity (“rubbery” or “crumbly” bite)
• Poor binding in fish paste products
• Texture inconsistency across batches
• Shape deformation during cooking or freezing
• Higher rejects due to cracks, breakage, and poor cut stability

OCEABIND™ GS is built to target these real factory problems by strengthening protein binding and gel performance.