Fish and seafood have traditionally made part of the diet in our society due to their high nutritional value. Consumer’s demands for quality have forced the industry to improve its capture and transformation processes to supply the public with the products they demand.

In the sector of the sea products transformation sector, Rio Blanco, S.L. offers a range of top quality additives. The wide range of products available includes preparations for the treatment of cephalopods, stabilizers in fish, anti-melanosis in crustaceans and glazes for us in all kind of products.

Among the cephalopods are species of commercial interest, but their texture is too rigid to be edible without prior treatment. Standard procedure consists of immersing the cephalopods in a saline solution for a certain time. The active substances present in the liquid penetrate the outer skin of the cephalopod and relax their rigid internal structures, thereby allowing a greater hydration of the tissue and thus an increase in the juiciness of the final product. Proteins are generally associated with water retention capacity according to the pH value of the solution and certain chemical procedures. Stabilizing the tissues also helps to reduce juices loss which would devalue the nutritional quality of the food.

The products developed for fish are based on stabilizers similar to those described above for use with cephalopods, and are applied to fish fillets. They act directly on the solubility of the proteins, relaxing the structures and allowing tissue stabilization. The range is completed with products for use in brine for injection, which increase the stability, texture and color of the final product.

Once crustaceans die, a series of internal reactions take place, lasting several weeks which lead to an intense darkening in certain areas, which, even freezing the shellfish immediately after capture, fails to prevent. The phenomenon is due to the generation of melanin as a final product to an oxidation reaction by enzymes on the crustacean tissues. The enzymes gradually catalyze this reaction and the result is that several weeks later the blackening remains visible and permanent. In order to combat this process of melanosis, a reducing agent must be supplied which neutralizes oxidative activity. The anti-melanosis products developed by Río Blanco, S.L. prevent this darkening and also increase the commercial attractive by creating a shinier surface.

Food glazes are designed to protect frozen products from oxidation and fat rancidity. The layer which covers the food substances acts as a barrier to the exchange of substances and prevents the product from coming into contact with oxygen. The product presentation is also improved thanks to the shiny layer which heightens its commercial attractiveness.

 



 

// SPECIFIC PRODUCTS

 

FLAMING

Homogeneous mixture of food additives for the treatment of cephalopods. Its moderately alkaline pH solubilizes proteins and increases juice retention. The tissues are hydrated and the texture becomes soft, improving the chewing of the cephalopod.

 

FLAMING AZ 108

Homogeneous mixture of food additives for the treatment of cephalopods. It does not contain phosphates so it is used in cases in which a contribution of P205 is not desired. Used for squid.

 

FLAMING BZ 109

Homogeneous mixture of food additives for the treatment of cephalopods. It does not contain phosphates so it is used in cases in which a contribution of P205 is not desired.

 

FLAMING RB 450

Homogeneous mixture of food additives for the treatment of cephalopods. Especially formulated for the treatment of cuttlefish.

 

FLAMING RB 405

Homogeneous mixture of food additives for the treatment of cephalopods. Specially formulated for the treatment of octopus.

 

FLAMING RB 400

Homogeneous mixture of food additives for the treatment of cephalopods. Specially formulated for the treatment of octopus.

 

FLAMING RB 700

Homogeneous mixture of food additives for the treatment of fish fillets. Stabilizes the tissues and maintains the natural coloration of fish.

 

FLAMING RB 700A

Variant of FLAMING RB 700 with a greater effect solubilizer of the proteins and therefore a greater juiciness of the final product.

FLAMING FS

Homogeneous mixture of food additives for the treatment of cephalopods. Similar to Flaming but with a pH closer to neutrality.

 

SALMER

Functional mixture of ingredients and food additives for use in injection brines in processed fish products. It improves the stability, texture and color of the final product.

 

CRÚSTAX 20

Mixture of antimelanosic food additives for the treatment of crustaceans. It prevents the appearance of enzymatic blackening and improves the presentation of the final product.

 

CRÚSTAX S 20

Mixture of antimelanosic food additives for the treatment of crustaceans. It prevents the appearance of enzymatic blackening and improves the presentation of the final product.

 

CRÚSTAX S 20 E

Mixture of antimelanosic food additives for the treatment of crustaceans. It prevents the appearance of enzymatic blackening and improves the presentation. It develops a greater interaction with the proteins and improves the texture of the edible part

 

GLÚCEX

Synergistic mixture of sugars. Base product for the administration of antioxidant coatings by immersion or spray. Viscous product of high concentration.

 

GLÚCEX SÓLIDO

Homogeneous mixture of additives and food ingredients for the protection of food from environmental oxidizing agents. Concentrated product in solid state.

 

GLÚCEX LÍQUIDO

Synergistic mixture of sugars for the protection of food against environmental oxidizing agents.