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We formulate know-how

CEPHALOPODS

Bleaching agents and antioxidants with or without phosphates: prevent fat oxidations that appear during seafood handling after fishing.

Moisture retainers with or without phosphates: avoid moisture loss increasing the moisture capacity retention of proteins and reducing “drip effect” during seafood handling. Also make functions as texturers or softeners. Specific products for giant squid (Dosidicus gigas).

FISH

Bleaching agents and antioxidants with or without phosphates: prevent fat oxidations that appear during seafood handling after fishing. Also improve colour without modifying the natural flavour and features.

Moisture retainers with or without phosphates: avoid fat oxidation and therefore unpleasant odours and flavors. Avoid moisture loss increasing the moisture capacity retention of proteins and reducing “drip effect” during seafood handling. Specific products for flat fishes, aquaculture and fish with low consistency.

CRUSTACEANS

Black spot inhibitors: preservatives to avoid oxidative processes which occur in crustaceans and stabilizers of natural colour of shell. Specially recommended for tailed crustaceans.

Moisture retainers with or without phosphates: avoid fat oxidation and therefore unpleasent odours and flavours. Avoid moisture loss increasing the moisture capacity retention of proteins and reducing “drip effect” during seafood handling. Also make functions as texturers or softeners.

OTHER PRODUCTS

Glazings agents: avoid all the problems have place during frozen storage. Afford an atractive and shiny aspect.

Preservatives: increase shelf life of seafood products avoiding unpleasant odours and flavours, keeping their natural features.

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