PerfectaMAR®
Preserve gel strength and elasticity in surimi products
Surimi blocks undergo intensive processing that activates natural fish enzymes can cause texture loss during processing, reducing gel strength and elasticity. PerfectaMAR® helps maintain the inherent gelling properties of fish proteins, preserving the original texture, gel strength and elasticity, while delivering freeze-thaw stable surimi products. It is free-from allergen labelling, plant-based and clean label, making it a natural, efficient alternative to egg white and other traditional additives.
Case studies
Solutions in practice
Monday, 15 June 2026
Maintaining the gel strength and elasticity of surimi blocks
To deliver a premium product, the producer needed a solution that prevents texture loss. As an extra complication the clean-label positioning needed to be maintained; adding allergens to the products was not an option.
Clean label, premium pricing
PerfectaMAR® is developed specifically for surimi producers working with tropical and arctic fish species. It preserves original gel strength and elasticity during high-temperature processing, where natural fish enzymes would otherwise degrade texture quality. The result is a superior surimi block with a clean-label that commands premium pricing.
Why choose PerfectaMAR®?
- Enhances surimi texture: Maintains original gel strength and elasticity;
- Clean label & free-from allergen labelling*: A natural, plant-based solution;
- Freeze-thaw stability: Retains quality through multiple freezing cycles;
- Outperforms egg white: Achieves better results with 5–10 times lower dosage;
- Sustainable & efficient: Made from potato protein, an environmentally friendly crop.
*According to EU labelling legislation
Expert in the spotlight
“Surimi quality starts with high-quality raw materials. PerfectaMAR® helps preserve that quality throughout processing by maintaining the inherent gel strength, elasticity and texture of fish proteins.”
More information
Frequently asked questions
Downloads
- Surimi Commercial leaflet 0325 Download
Stop settling for texture loss in your surimi products
At 5–10 times lower dosage than egg white, PerfectaMAR® preserves gel strength and elasticity through processing and freeze-thaw cycles. Talk to our experts and discover how you can improve your surimi line without adding allergens.
