Alternatives to borax for minced protein recipes (fish balls, kebabs, etc.)?

Borax (sodium salt of boric acid) is used in some recipes as a texturizing agent.

From Wikipedia:

borax imparts a firm, rubbery texture to food.

It does this by binding polymers in the food:

Borax acts on these polymers just as it acts on other polymers and will bind polymers together forming cross-linkages which change the texture and structure of the proteins.

However, it is banned as a food additive in several countries due to concerns about its safety.

What is a safe alternative which will have the same textural/binding effect on meat proteins but without the possible risk?