The Becor Barbanza cheese coatings are the result of the R&D carried out in recent years by the company in a wide group of research projects that have been funded by the European Union and the sectorial programs of the Xunta de Galicia.
This new technology has made it possible to produce a group of cheese coatings to protect the surface against the growth of fungi. The basis of this technology is in the mixtures and the molecular crosslinking of natural biopolymers that dissolve in water. These biopolymers are the same ones that are widely used in food.
Biopolymers mixed with other natural products produce a film on the cheese that adjusts its exudation and prevents the growth of fungi. This technology is the support for Riocobert and Natricobert coatings. These are the only cheese coatings in the world that you can eat.
The biopolymers also act as a support and controlled release of the antifungal natamycin to prevent the growth of fungi. Riocobert and Riocobert Plus have been developed for the more drastic environmental coating needs of cheeses.
The use of spectrophotometric measurement technologies, HPLC chromatography, GCMase chromatography, IPC-Mass, ultrafiltration, microbiology and microencapsulation have allowed the development of these latest generation products.