These glazing agents are our solution to improve the quality and appearance of glazed frozen products. Soluble in water, helps forming a uniform and elastic film on the surface of frozen food providing a physical barrier in order to avoid its dehydration and oxidizing during storage time as well as reduce the water activity avoiding a higher enzymatic or bacterial development. They also visibly improve the appearance with a more uniform and shiny glaze looking, preventing its breakage, frost formation and sticking of frozen pieces while improving the adherence of glaze on the product surface.

This is a range of food additives including whitening and antioxidant agents as well as moisture retainer specially formulated for the different fish species and fish preparations. Its technological function is to inhibit the oxidative process which starts after fishing avoiding unwanted coloration, stablishing and improving the texture of the muscle and increasing the moisture retention of the proteins, available with and without carbonates or phosphates as well as non-carbonates & non phosphates preparations 100% free of carbonates and phosphates. We recommend consulting our technical department in order to recommend you the most suitable process according to your needs.

These are our solutions which include whitening and antioxidant agents as well as specially formulated moisture retainers for all kinds of cephalopods (Squids: dosidicus gigas, illex spp., todarodes spp., ommastrephes spp., loligo spp., etc., cuttlefish and octopus). This range of product additives is recommended for the texturing treatment and colour stabilization of cephalopods with or without skin, whole or whole cleaned, rings, strips, etc., for sale fresh or frozen raw, or else as a cooked preparation, pre-cooked frozed (battered, breaded), preserves and semi-preserves, dehydrated, dried, etc., also available to be used in cooking baths to improve the texture, reduce cooking times and significantly reducing the weight loss. Available with and without carbonates or phosphates as well as non-carbonates & non-phosphates preparations. We recommend consulting out technical department due to the variety of species and treatments and high technological effects that can be obtained so that we can suggest the most accurate process according to your needs and expectations.

These are our solutions which include food preservatives to keep freshness without modifying their natural characteristics of color, smell and taste, antimelanotics to prevent the blackening of crustaceans due to melanosis process and moisture retainers that allow to retain the interstitial liquids. These additives are suitable to be used for all kinds of shrimps (fresh water, seawater), lobsters, crabs, etc., in any form as whole H/O, H/L, peeled and suitable to be used in fishing boat, shrimp farm or factory. Additives with sulphite and sulphite-free solutions and with or without phosphates. We recommend consulting our technical department so that we can suggest the most accurate process according to your needs.

These additives are designed to prepare a brine to be injected, either than used by immersion, specially for fish fillets and fish loins. Its technological function is to avoid oxidizing avoiding the loss, stabilising and preserving the natural colour of the fish meat, as well as avoiding yellowing and rancidity of fish fat. They help retain interstitial liquids maintaining the natural taste of the different fish species. We recommend consulting our technical department so that we can suggest you the most accurate process to achieve the best results for each specie and market.

This is a range of food additives specially developed for the treatment and processing of Panga fillets.

Our so called ‘BNS Combo’ combines the use of our I-WHITENING F and I-PLF100 together with our I-PPF150 or I-PPF68 during the treatment

processing of the fillets.

These combination of additives can actually achieve a more nice whiter color of the fillets, improving the texture of the muscle which minimize

unwanted B quality grade fillets as well as increasing the moisture retention of the proteins.

We can show and test in your factory on request.