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Conservation Systems

We combine the optimum balance of active ingredients and our experience in technology of mixing to achieve efficient systems that control problems with bacterial growth (gram-negative, psychrophilic and mesophilic), yeasts and molds, as well as their spores, increrasing their shelf-life of food with the best cost-benefit ratio.

They have applications in fresh products, cultured and ripened, acting at different pH values, bear mechanical stress and all methods of pasteurization. We develop tailor-made products.

Uses and Applications:

  • Fresh cheeses
  • Cultured and ripened cheeses
  • Creams
  • Whipped cream
  • Desserts and gelatins
  • Yogurt and drinkable yogurt
  • Smoothies and milk drinks
  • Butter and margarine
  • Fruit drinks
  • Flavored milk drinks
  • Ice cream and popsicle bases
  • Processed fruits
  • Sauces
  • Syrups and jellies
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