Additives Products

of fishing

Fish and seafood are traditional foods in our society and have great nutritional value.

The quality demands demanded by the consumer force the industry to improve extractive and processing procedures to offer the public the products it demands.

In the sector of the industry dedicated to the transformation of fishing products, Río Blanco, S.L. offers a range of top-of-the-line additives. Among the products marketed are preparations intended for the treatment of cephalopods, stabilizers in fish, anti-melanosis in crustaceans and glazes for universal application.

Among cephalopods there are species of commercial interest with a texture that is too rigid to be edible without prior treatment. Usually a saline bath is prepared in which the cephalopods are introduced for a certain time. The active substances present in the aqueous medium penetrate the cephalopod and relax the rigid internal structures, allowing greater hydration of the tissue and thus an increase in the juiciness of the final product.

Proteins are generally associated with the capacity to retain water depending on the pH in the medium and various chemical processes. With the stabilization of the tissues, juice losses that would devalue the nutritional quality of the food are also reduced.

The products developed for fish consist of stabilizers that act similarly to those described for cephalopods and are applied to fish fillets. Its direct action on the solubility of proteins relaxes structures and allows stabilization of tissues. In addition, the range is completed with products for application using injection brines that improve the stability, texture and color of the final product.

After the death of the crustaceans, a series of internal reactions begin that end after a few weeks with intense darkening in certain areas and that cannot be avoided even by freezing the shellfish immediately after they are caught. The phenomenon is due to the generation of melanin as a final product of an oxidation reaction by enzymes in the tissues of the crustacean. Gradually the enzymes catalyze the reaction and after a few weeks the blackening is visible and irreversible. To fight melanosis, a reducing medium must be provided that neutralizes the oxidative activity. The products that Río Blanco, S.L. intended as anti-melanosis, they prevent darkening and also increase commercial attractiveness by providing a brighter surface.Food glazing aims to protect frozen products against oxidation and rancidity processes of fats. The surrounding layer that covers the food allows the exchange of substances to be stopped and thus isolate the food from contact with oxygen. In addition, the presentation of the product is improved by developing a shine of great commercial appeal.

 

FLAMING®

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 is softened, improving the chewiness of the cephalopod.

FLAMING AZ 108

FLAMING AZ 108

Homogeneous mixture of food additives for the treatment of cephalopods. It does not contain phosphates and is therefore used in cases where P205 is not desired. Used for squid.

FLAMING BZ 109®

FLAMING BZ 109®

Homogeneous mixture of food additives for the treatment of cephalopods. It does not contain phosphates and is therefore used in cases where P205 is not desired.

FLAMING RB 700®

FLAMING RB 700®

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

FLAMING FS®

FLAMING FS®

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

SALMER

SALMER

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

CRUSTAX 20

CRUSTAX 20

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

CRUSTAX S20

CRUSTAX S20

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

GLUCEX®

GLUCEX®

Synergistic blend of sugars . Base product for the administration of antioxidant coatings by immersion or spraying. Highly concentrated viscous product.

SOLID GLUCEX®

SOLID GLUCEX®

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