Protein Binders : Enhance the protein network in surimi and crab meat, providing excellent binding and structural integrity. This ensures the final product holds its shape and form, even under demanding processing conditions.
CROSSLINK G
Binder cum Gelling Enzyme
Crosslink-G is a tailor-made enzyme solution designed to enhance the texture, gelling properties, and mouthfeel of surimi products. This specialized enzyme blend, combined with performance-based additives, strengthens the protein network in surimi, resulting in a firmer, more elastic texture that closely mimics high-quality seafood. It promotes superior gel formation, improving the cohesiveness and stability of surimi products during processing.
CROSSLINK SURA
Transglutaminase for Surimi
Crosslink Sura is a high-activity transglutaminase enzyme designed to enhance the texture and structure of surimi products. By promoting protein cross-linking, it strengthens the protein network, resulting in a firmer, more cohesive texture that mimics the feel of high-quality seafood. This enzyme improves the gelling properties of surimi, ensuring superior water retention and stability during processing. With its high enzymatic activity, Crosslink Sura delivers efficient results, reducing the need for additional additives while improving product yield and quality.
CROSSLINK CRB
Transglutaminase for Crab Meat
Crosslink CRB is a specialized enzyme solution developed for enhancing the quality of crab meat products such as crab sticks. Designed to improve protein cross-linking, Crosslink CRB ensures a firm, cohesive texture, closely resembling the natural bite and feel of premium crab meat. It enhances the gelling properties, giving crab sticks superior elasticity and mouthfeel, while improving water retention and product stability during processing. With its tailored formulation, Crosslink CRB boosts yield and consistency, making it the perfect choice for manufacturers seeking to elevate the texture, quality, and consumer appeal of crab-based products..
GEPZYMES Blend of Protein Binders, Texture Improvers, and Gelling Agents for Surimi and Crab Meat Products
Geocon Group proudly offers GEPZYMES protein binders, texture improvers, and gelling agents designed explicitly for surimi and crab meat products. These products, crafted in India, meet the highest global quality standards and are tailored to deliver exceptional performance in seafood processing.
Key Features
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Texture Improvers : These improve the texture of seafood products, providing a firm, elastic, and desirable bite that mimics the natural feel of high-quality crab meat and surimi..
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Gelling Agents : They promote the formation of a stable gel matrix, which is essential for delivering the ideal texture in processed seafood products and making them more appealing to consumers.
Transglutaminase Enzyme :
Transglutaminase is a core component of the GEPZYMES blend, a powerful enzyme known for its ability to cross-link proteins. This enzyme is crucial in enhancing surimi and crab meat products' texture, binding, and water retention properties. It creates a cohesive network that improves product yield and reduces water loss during processing.
Tailor-Made Solutions :
In addition to transglutaminase, GEPZYMES offers tailor-made formulations to meet specific customer needs in seafood processing. Whether it's improving texture, enhancing gel strength, or achieving the perfect binding in surimi and crab meat products, our custom solutions ensure your products meet the highest quality and performance standards.
Made in India, Trusted Globally
All GEPZYMES products are proudly manufactured in India, adhering to global best practices and stringent quality standards. With a commitment to excellence, we ensure that our products are cost-effective and of the finest quality, competing with the best in the world. Choose GEPZYMES for your surimi and crab meat processing needs and experience unparalleled results with products that set a new benchmark in quality and performance.
