Carfosel™ - Fish and seafood
Due to their unique composition, our Carfosel™ products ensure that fish fillets, shrimp and other frozen seafood retain their natural juices.
They help preserve nutritious fats and improve the microbiological stability of seafood. Carfosel™ salts increase the gelling and emulsifying properties of proteins, which makes them valuable aids in the preparation of many fish-based products such as surimi.
In the processing of crustaceans and scampi, Carfosel™ salts harden shells and improve peelability. Finally, they help prevent the formation of struvite crystals in canned tuna and crab.