Range of Preservatives for the Food Industry

With the main objective of extending the shelf life and preserving the organoleptic characteristics of different food products (fish fillets, whole fish, ready meals, beverages, etc.), we supply a wide range of preservatives in liquid form that are easy to apply:

TEXMEL CL100lactate and lactic acid based
TEXMEL B30 benzoate-based
TEXMEL SB30sorbates and benzoates based
TEXMEL 10antioxidant-based
BIOKEEP VNbuffered vinegar

Its function is to stop or minimize spoilage caused by the presence of different types of microorganisms. Such microbial spoilage can cause serious marketing problems as well as high economic losses for the company.

To facilitate the interpretation of the current legislation, our technical-commercial team is at your disposal to recommend the most suitable product together with the application protocol. Contact us and we will help you.


OCTO-C: New product for octopus pre-cooking treatment

OCTO-C is PH7 Food Technology’s new development for the pre-cooking treatment of octopus. It is the result of an exhaustive selection of high quality raw materials whose technological function is mainly to fix the octopus skin, improve the color and reduce losses during the cooking process.

Before and after picture of the Octo-C cooking process

With a simple short immersion treatment prior to the cooking process, it really makes a difference.

OCTO-C is formulated under European and US regulations so it can be perfectly used in compliance with the limits established by these regulations. 

Contact our technical-sales department for advice, to send you some samples and to enjoy all the advantages offered by OCTO-C.

Observations: Powder format .


BD Texfish Fillet 10: New texturising product for fish fillets

We introduce you a new product we have added to our range of texturisers, BD Texfish Fillet 10. A new phosphate-free texturiser, specially designed as a base formula for the preparation of brines for the treatment of processed fish fillets by injection and immersion techniques.

Its main advantages are:

  • Good performance is achieved through high texturising capacity and moisture retention.
  • Improved appearance with a uniform colour change throughout the piece and gloss of the treated fillet.
  • The morphology of the fillets does not deteriorate (does not open them).
  • It preserves better the organoleptic characteristics of the product over time, avoiding rancidity and moisture loss during storage and commercialisation.

Cod and hake treatment

With the new BD Texfish Fillet 10 we recommend treating cod by injection and immersion techniques and treating hake by immersion.

Above we can see the treatment of a hake fillet using the immersion method with the new BD Texfish Fillet 10 product and below an untreated hake fillet.

For more information contact our technical sales team and we will advise you to find the solution that best suits your needs.