Whitening Agents And Preservatives

Whitens the product and increases its shelf life

Our range of whitening agents and preservatives are high-quality products, especially for the treatment of cephalopods and fish fillets. They inhibit oxidation and help to recover initial whiteness, preventing loss of freshness and maintaining the fish’s natural appearance.

Whitening agents

Advantages

Inhibits the oxidation process and helps achieve the desired whiteness.

Avoids the loss of freshness and maintains the natural appearance of the fish.

Prevents the appearance of unwanted colourations. Eliminates any strange flavour or smell in the product.

Bactericidal effect as a result of reducing microbial activity.

Maintains natural flavour.

Properties

Additives used in immersion treatments.    

High-quality products for the specific treatment of cephalopods and fish fillets.

Better results are achieved if combined with a moisturiser/texturiser.

Non-aggressive treatment.

Formulations adapted to the legislation in the various countries where they are used.

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Preservatives

Advantages

Maintains the organoleptic characteristics of fresh fish by inhibiting the bacterial flora and the enzymatic reactions that cause degradation.

Maintains the natural appearance of the fish and prevents the appearance of unwanted colourations.

Eliminates any strange smell or flavour in the product.

Properties

Additives used in immersion treatments.

Range of products designed to preserve whole fresh fish.

Formulations adapted to the legislation in the various countries where they are used

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PH7 range of additives

Classified by Fishery Products

Bivalves
Cephalopods
(No skin)

T40

For products with excess yellowness


Cephalopods
Cephalopods
(With/without skin)

T40W

Standard versatile product 
 


T40 OCTOPUS

For more sensitive products


T40 US

Crustaceans
Fish fillets 
 

T40W

Standard versatile product 
 


PEX


T40 uS

Fish fillets
Whole fishsh
 

TEXMEL

Special for any fresh species