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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 quality 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. When used in the processing of crustaceans such as scampi, Carfosel salts improve peelability and prevent freezing damages. They also help prevent the formation of struvite crystals in canned tuna and crab.
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