A masterpiece created by nature, – sturgeon caviar – more than any other foodstuff demands
skilled craftsmen for delicate handling and the ability to preserve its unique bouquet and
flavour. For more than twenty years our experts are on the cutting edge of technology
development for this unique delicacy. We offer probably the best alternative to boric chemicals (borax):
Show the comparative description of Varex and LIV preservatives and our caviar technologies.
Perform a complex effect: effectively slow down the processes of spoilage and the appearance of undesirable after-tastes (of oxidized fat, bitterness, etc.), ensure the microbiological safety of caviar.
Significantly extend the shelf life of caviar.
Preserve the natural flavour and inimitable bouquet of fresh caviar throughout the shelf life.
Safe for health, because do not contain hazardous ingredients (Borax, sodium benzoate (E211), parabens, antibiotics, etc.).
Caviar with these food additives can be exported.
The development of complex food additives LIV-1 and LIV-2 made it possible to completely refuse from using boric chemicals (also called Borax, E284, E285) for sturgeon caviar in Russia by the mid-1990s, because caviar treated with LIV-1 and LIV-2 absolutely surpassed caviar with Borax by the quality and safety for human health. Today all valid interstate standards (GOST 7442-2002, GOST 6052-2004) and local Russian standard (GOST R 55486-2013) suggest the use of LIV-1 and LIV-2 for the production of fresh and pasteurized grain sturgeon caviar.
In order to give sturgeon caviar producers an opportunity to repack finished product into small consumer package throughout the shelf life, the specifications (TU) "Pasteurized grain sturgeon caviar" were certified. According to this technology caviar can be stored in jars and tins for up to 12 months at -2°...-4°C; the complex food additive LIV-2 is used as a preservative.
Repacking into consumer package from tins and jars is permitted;
Raw products are: live sturgeon,
Preservative – complex food additive LIV-2;
Storage temperature: -2° to -4°С;
Package: jars with a limit weighing 30 g, 60 g, 120 g of product; tins with a limit weighing 90 g of product.
the rapid development of sturgeon farming it has become necessary to produce
The main feature of these innovative techniques is that the complex food additives (safe preservatives) Varex-11 and Varex-12 (mixtures with salt) are used. Being developed on the base of LIV-1 and LIV-2 long-term successful application experience and on the base of an improved methodology for complex food additives elaboration, they brought the technology of farmed sturgeon caviar in Russia to a new leading level. Caviar with Varex-11 can be produced according to GOST R 55486-2013 and GOST 7442-2002.
In addition, the food additives Varex-11 and Varex-12 provide the ability to store caviar
at a positive temperature. This fact plays an important role when retailers choose their
suppliers, because not many refridge units are designed for a small negative temperature
You can learn more about our technologies for sturgeon caviar and food additives Varex-11, Varex-12, LIV-1 and LIV-2 in the following papers and articles:
With the ability to store product at positive temperature, extend its shelf life and maintain high quality, your caviar becomes high-demanded by caviar retailers and consumers and can be delivered to new markets abroad.
Using our food additives, you ensure consistent quality
of caviar during shelf life,
and also preserve the useful properties of the product that customers appreciate.