An aqueous polymeric emulsion of esters of acetic acid and fatty acids of food fats, usually prepared without the addition of preservatives.
The protective covering not only acts as a barrier against external agents and contaminants, but also reduces the loss of moisture content.
CIP VAM also imparts a uniform straw-yellow colour to the rind or surface, thereby improving the cheese/cured meat natural appearance. CIP VAM comes in two versions, for edible and inedible rinds.
Treatment is by immersion, spraying or spreading; can be applied by hand or by automatic coating machines. Each type of treatment has a corresponding suitable product formulation.
CIP VAM barrels must be kept sealed and stored in a cool, dry place away from any source of heat, preferably at temperatures between +5°C and +20°C . When adequately sealed and stored, CIP VAM remains stable for approx. 6 months from its production date.
Barrels of 25Kg – 50 Kg