Application Main Function
of
Carrageenan		 Additional
Advantages		 Suitable
CEAMSA
Products		 Application
guideline
Nº
DAIRY
PRODUCTS
 · Gelling
· Thickening
· Fat /protein -   stanbilization
  Body and   mouthfeel

- Low dosage due to
  reactivity with milk   proteins.
- Ability of providing any
  desired texture.
- Improved   organoleptical
  quality.

 

 
Ready to Consume (RTC)
        
Concentrated Milk and Flavoured Milk Stabilization.
Thickening.		 Mouthfeel and body.
Increased shelf-life		 Ceamlacta 2006
Chocolate Milk,
UHT/ Pasteurized		 Suspension of cocoa particles.
Protein stabilization.		 Mouthfeel and body.
Increased shelf-life
Ceamlacta 2007
Cream, spoonable,
15-35% fat		 Gelling.
Thickening.
Stabilization.		 Texture control.
Mouthfeel and body
Ceamlacta 2441
Ceamlacta 2660
Whipping Cream
UHT/ Pasteurized, 25-35% fat		 Prevention of creaming up.
Stabilizing.		 Improved shelf-life
Ceamlacta 2660
Whipped Cream, 25-35% fat. Stabilizing Improved stability of foam
Ceamlacta 2321
UHT Coffee Cream, 9% fat Thickening.
Stabilizing		 Mouthfeel and body.
Improved shelf-life
Ceamlacta 2660
Imitation Cream, 25% fat Gelling.
Thickening.
Stabilization.		 Texture control.
Mouthfeel and body

Ceamlacta 2660
Whipped Dairy Topping,
25% fat		 Foam stability and whey retention Improved stability

Ceamlacta 2321
Milk Shake. Foam stability.
Viscosity		 Mouthfeel and body

Ceamlacta 2321
Ceamlacta 2660

UHT Soy Milk

 Stabilization
Thickening		 Mouthfeel and improved shelf life

Ceamlacta 2006
Flavoured Soy Milk Stabilization
Thickening		 Mouthfeel and improved shelf life

Ceamlacta 2383
Chocolate soy beverage Suspension of cocoa particles
Protein stabilization		 Mouthfeel and body

Ceamlacta 2015

Vanilla Sauces,
Pourable/ Custard type,
cold filled

 Thickening Body and mouthfeel.
Texture control
Ceamlacta 2551

Chocolate Sauces, Pourable, cold filled

 Thickening Body and mouthfeel.
Texture control
Ceamlacta 2551
Liquid Pudding/ Vla,.
cold filled		 Viscosity
creaminess		 Body and mouthfeel
Texture control
Ceamlacta 2660
Spoonable Dessert Cream,
cold filled		 Viscosity
creaminess		 Body and mouthfeel
Texture control
Ceamlacta 2441
Ceamlacta 2551
Natillas. Thickening
Creaminess		 Body and mouthfeel
Texture control
Ceamlacta 2551
Soy dessert natillas type Thickening
Creaminess		 Body and mouthfeel
Texture control
Ceamlacta M-9177
Double Layered Dessert,
cold filled.		 Filling viscosity
creaminess

Body and mouthfeel
Texture control
Ceamlacta 2441
Ceamlacta 2551
Demouldable Dessert,
cold filled.		 Gelling
Thickening

Body and mouthfeel
Texture control
Ceamlacta 2321
Ceamlacta 2388
Flans and Milk Puddings,
Demouldable, hot filled		 Gelling
Thickening		 Texture control
Mouthfeel and body.
Ceamlacta 2778
Ceamlacta 2660
Ceamlacta 2551
Ceamlacta 2435
Ceamlacta 2442
Ceamlacta 2441
Chocolate Dessert, Demouldable, hot filled Gelling
Thickening		 Texture control
Mouthfeel and body.
Ceamlacta 2778
Ceamlacta 2660
Ceamlacta 2551
Ceamlacta 2435
Ceamlacta 2442
Ceamlacta 2441
High Fat Dessert
15-25%, hot filled		 Gelling
Mouthfeel improvement		 Texture control
Ceamlacta 2321
Ceamlacta 2388
Fruit RTC dessert Gelling
Thickening		 Texture control
Ceamlacta 2190
Gelatine free aerated dessert, based on yoghurt Gelling
Foam reinforcement		 Texture control
Stability of foam.
Ceamgel 3340
Whipped Chocolate Dessert / Mousse Gelling
Foam reinforcement		 Texture control
Stability of foam.
Ceamlacta 2388
Soya Desserts, Spoonable, cold filled Gelling Mouthfeel improvement Texture control
Ceamlacta 2441
Ice Cream, standard Avoid ice crystal growth
Melt down control
Whey off prevention
 Creaminess
Improved shelf life.
Ceamlacta 2110
Ice lollies Viscosity
Water retention		 Texture control.
Ceamlacta 2340
Ceamlacta 2383
Chocolate Ripple for ice cream Thickening Texture control Ceamlacta 2170
Chocolate Topping for ice cream Thickening Texture control Ceamlacta 2170
Fresh Cheese Water binding
Gelling
Whey retention		 Mouthfeel and body
Improved yield		 Ceamlacta 2380
Cream Cheese, Low fat Water binding
Spread ability
Mouthfeel		 Texture control Ceamlacta 2073
Ceamlacta 2190
Standard Cream Cheese, Gelatine-free Water binding
Spread ability
Mouthfeel		 Texture control Ceamlacta 2073
Ceamlacta 2190
Processed Cheese

Gelling
Water binding

 Texture control Ceamlacta 2775
Imitation Processed Cheese Gelling
Water binding		 Texture control Ceamlacta 2775
Cheese Cake, Gelatine-free Gelling
Water binding		 Texture control Ceamlacta 2073
Ceamlacta 2190
Low fat spread
Gelatine-free 		Water binding
Spread ability		 Improved shelf life and heat resistance Ceambloom 3390
POWDER
FORMULATION
        
Hot or Cold Instant Milk Drinks,
powder-formulations		 Thickening.
Swelling.		 Mouthfeel and body Ceamlacta 2170
Instant Chocolate Mousse Powder Thickening
Foam stabilization		 Mouthfeel and body Ceamlacta 2245
Cold Instant Milk Puddings and Instant Flan Powders Gelling
Swelling		 Texture control
Body and mouthfeel.		 Ceamlacta 2245
Ceamlacta 2268
Cold Instant Dessert Crème and Béchamel Sauce, powder formulation Swelling
Thickening		 Texture control
Creaminess.		 Ceamlacta 2170
Hot Instant Milk Puddings.
(Cooked Pudding Powder).
demouldable		 Gelling Texture control
Creaminess.		 Ceamlacta 2774
Ceamlacta 2660
Ceamlacta 2663
Ceamlacta 2293
Hot Instant Milk Puddings.
(Cooked Pudding Powder).
spoonable		 Gelling Texture control
Mouthfeel		 Ceamlacta 2145
Instant Ice Cream Mix Powders Avoid ice crystal growth Whey off prevention Creaminess and body.
Improved melting		 Ceamlacta 2170
Dairy Industry