WHAT DO WE DO?
We are a food chemical industry specialized in the production of food additives and ingredients, our main seal is the quality of our products, since all our R&D efforts are directed at creating ingredients and additives that allow us to maintain and improve the nutritional properties of food as well as improving its textures and presentation, taking into account that the quality of the food we consume is the basis for good health and therefore, our demands are always the highest.
DAIRY ADDITIVES
Oriented to the dairy sector, they are developed to add properties to these that they do not have originally, improving their nutritional values and allowing their preservation over time, resulting in a much more nutritious, durable product with specific properties than older ones. we want to contribute.
FISH PRODUCTS
ADDITIVES
Developed for fishery products, cephalopods, crustaceans, fish …, they allow to preserve their qualities from the moment they are fished until they reach the final consumer and add properties that make these foods more nutritious and tasty.
ADDITIVES FOR
MEAT
Created for use in meat products, Rio Blanco ingredients are designed to improve the nutritional and taste properties of the foods in which it is used, they also allow their preservation over time, resulting in a more nutritious product, tasty and long lasting.
CONFECTIONERY
ADDITIVES
Line of work for the production of chemical yeasts, also known as boosters, chemical raising agents or baking powders. The industry resorts to chemical gasifying systems when it is not possible or wants to use yeast.
ADDITIVES FOR ICE
CREAM SHOP
Icegel® means a true revolution in the world of ice cream. Through the perfect union of the appropriate emulsifiers and stabilizers, with raw materials selected according to the highest quality standards, we achieve excellence in terms of production controls and the final product.
LYOPHILIZED FRUITS
Freeze drying is a process that allows you to extract all the moisture from a food, preserving its flavor to the maximum. It consists of freezing the food at a very low temperature (temperatures below 50 degrees below zero) and once in that state, the pressure is dropped sharply and heat is supplied, achieving the sublimation of the water, that is, passing from ice to steam, without going through a liquid state. The fruit retains an appearance similar to its natural state, but it is completely free of water, meaning that it is light and crisp.
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