Dairy Additives

Milk is an emulsion of high physical-chemical complexity, which female mammals use to feed their young. Milk and dairy products decisively influence 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 places far removed from the place where the milk was obtained, made possible by the chemical and physical treatments that modern industry methodically applies. Technological advances continually improve lactological processes and allow us to offer consumers 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 electrical charge-donating properties of the active materials present. The interactions between additives with calcium and milk proteins are decisive for achieving the desired technological objectives.

Milk is an emulsion of enormous complexity in which small variations in physical-chemical conditions produce especially 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.

RIOFOIL®

RIOFOIL®

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

BONKEST®

BONKEST®

Product specially developed as cheese. Designed as a cheese in the food industry for pizzas, lasagna, sandwiches, cordon bleu, etc. Mainly for melting by the action of heat. For more information click HERE.

ADIFOS 75®

ADIFOS 75®

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

ADIFOS 80®

ADIFOS 80®

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

ADIFOS 85®

ADIFOS 85®

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

NADIFOS 60®

NADIFOS 60®

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

NADIFOS 40®

NADIFOS 40®

Special additive for the treatment of creams undergoing UHT heat treatment. This treatment significantly increases the shelf life of the product.

CADIFOS 32®

CADIFOS 32®

Additive with special characteristics based mainly on tricalcium phosphate for calcium enrichment of milk. Inert and micro-fine grain size product that does not influence the stability of milk and is not detected by the senses when drinking it. For more information click HERE.

QUEFOS®

QUEFOS®

Wide range of melting salts and coatings for the production of processed cheese in slices, portions or spreadable blocks, made with the highest quality raw materials on the market. See the full range available HERE.