| MOISTURE RESTORERS |
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Our products have been specially developed to improve the texturizing effects by increasing the water absorption capacity and optimizing the industrial handling (peeling, cutting,..) as well as the texture, colour and quality of the fish after cooking. Reduce the oxidation of the fish and help to conserve its natural colour.
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| CONSERVATIVES |
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Products specially developed to protect colour, flavour and freshness of sea products (frozen foods, canned,...) by its strong antioxidant action. Prolong product life preventing microorganisms stroke like fat oxidation.
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| GLAZING |
Our products have been specailly developed for the preservation of the organoleptic properties (flavour, texture, colour), elimination of superficial oxidation responsible for rancidness, undesired colouring, reduction of weight losses due to deshydration, reduction of microbial contamination and improvement of the appearance ( bright and transparent).
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| TEXTURIZERS AND STABILIZERS |
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Products specially developed as stabilizers of tissues; reduncing the loss of structure and/or to regulate the flavour and ammoniacal smell of Giant Squid (Dosidicus gigas). Reduce dehydratation and nutriment loss.
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| ANTIOXIDANTS AND COLOR STABILIZERS |
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These products are developed to avoid the deterioration by oxidation reaction and to keep the typical colours of the species.
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| ANTIFOAMING |
Remove foam formation in cephalopod elaboration process.
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| ANTIBLACKENING (MELANOSE) |
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Products specially developed to reduce and inhibit the enzymatic process of the melanose (enzymatic browning reaction/black spot) on fresh or frozen crustacean and to maintain the percentage of residue of S02 in the edible part far from the maximum limits imposed by the European and USFDA legislations. It guarantees a steady quality and gives a bright aspect to the finished product.
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