Las Acacias N° 971A , San Bernardo, Santiago, Chile. | 56 (2) 2 796 7600 | Twitterfacebook SpainEnglish



The main type of conservation of marine products is by freezing.

During the freezing process, factors like temperature, freezing speed and size of the food determinates its quality. When a food product is slowly freezing or with temperature changes during its storage time, the ice crystals grows taking water off the proteins, so after that, the proteins can´t bound this water anymore, generating nutritional, texture and flavor problems into de product.

The use of cryoprotectants improves the homogeneous ice crystal formation, avoiding the protein damage when a food is freezing and thaws.