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.