Milk is an emulsion of high physical-chemical complexity that female mammals use to feed their young. Milk and dairy products have a decisive influence on the diet of a large part of the world’s population, due to their enormous nutritional wealth. Knowledge and understanding of its properties become fundamental requirements when handling or transforming this first-rate food. Most dairy products are consumed at times and in places far removed from the place where the milk was obtained, being possible thanks to the chemical and physical treatments that modern industry applies methodically. Technological advances continually improve lactological processes and allow the consumer to be offered a wide variety of products.


In the treatment of milk and derived products, food additives are used as necessary substances to counteract certain harmful effects and to achieve desired technological behaviors.


The range of products that Río Blanco offers to the dairy sector is based on the sequestering, pH regulating and electric charge donor properties that the active ingredients present. The interactions between the additives with calcium and with milk proteins are decisive for the achievement of the desired technological objectives.


Milk is an emulsion of enormous complexity in which small variations in the physical-chemical conditions produce particularly intense effects. With the use of food additives, intentional technological responses are obtained by adding substances with defined functions.


The range of stabilizing products that Río Blanco offers to the dairy industry is wide and varied.


It is used in the manufacture of portioned cheese to replace milk proteins or natural cheese to provide a smooth and light spread.


Product specially developed as Cheese. Designed as cheese in the food industry for pizzas, lasagna, sandwiches, cordon bleu, etc. Mainly to melt by action of heat.


It generates a stabilizing effect in UHT milk, preventing the formation of calcium precipitates and creating a stable casein-calcium-phosphate complex.


It generates a stabilizing effect in UHT milk, preventing the formation of calcium precipitates and creating a stable casein-calcium-phosphate complex.


Homogeneous mixture of special food phosphates for the treatment of UHT milk. Produces a stabilizing effect in milks that are subjected to high temperatures. Prevents the precipitation of calcium salts and protein coagulation. It does not modify the viscosity or opacity of the milk.


Special additive for cream treatment. The active material of the product is concentrated in thin sheets in the milk cream, stabilizing the foam and the pH. It gives the caseins greater hydration and an increase in viscosity. Reduces the effect of syneresis.


Special additive for the treatment of creams that undergo a UHT heat treatment. With this treatment the commercial life of the product is notably increased.


Additive with special characteristics for the calcium enrichment of milk. Inert product with a microfine grain size that does not influence the stability of the milk and is not detected by the senses when drinking it.


Wide range of melting salts and coatings for the production of processed cheese in slices, portions or blocks to spread, made with the highest quality raw materials on the market. Check all the variety available HERE.