Application Main Function
of
Carrageenan		 Additional
Advantages		 Suitable
CEAMSA
Products		 Application
guideline
Nº
Meat, Poultry
and fish
products
 · Binding of
  juice/brine
· Syneresis control.
· Gelling and
  texturizing.
· Fat and protein
  substitution

- Improving weight
  gain/yiel
- Improving consistency
  and sliceability
- Reducing Purge and
  slicing loss.

 

 
Cooked ham and pork shoulder.
Injection .
 Water binding
Syneresis control
Texture control
 High yield
Improved sliceability
Ceamgel 1870
Cooked ham and pork shoulder.
Tumbling.
 Water binding
Syneresis control
Texture control
 High yield.
Improved Sliceabillity
Ceamgel 1860
Hamburger/beef patties. Fat reduction
Water binding		 Improved
mouthfeel and texture
Ceamgel 1301
Bacon, cooked Water binding
Gelling		 Syneresis control
High yield
Ceamgel 1811
Pork sausage, Low fat Water binding/Fat replacement
Texture control 		High yield.
Moisture retention
Ceamgel 1850
Pork tongue in Jelly Water binding
Texture control		 Improved yield
Ceamgel 1698
Low fat pork liver pate´ Water binding
Fat replacement		 Texture control
Spreadability

Ceamvis 3383
Corned beef Water and fat binding Texture control
Weight gain

Ceamgel 1850
Chicken rolls, Breast Tumbling Water binding
Improved sliceability		 Weight gain
Syneresis control

Ceamgel 1860

Chicken rolls, thigh meat Tumbling

 Water binding
Improved sliceability
 Weight gain
Syneresis control

Ceamgel 1860
Chicken cooked Injection Water binding
Improved scliecability
 Weight gain
Syneresis control

Ceamgel 1845

Chicken nuggets

 Water binding
Texture control
Syneresis control
Ceamgel 1301

Chicken/hen luncheon meat

 Water binding Weight gain
Syneresis control
Ceamgel 1850
Chicken sausages Water binding/Fat replacement
Improved eating quality
 Texture control
Improved yield
Ceamgel 1811
Poultry sausage Water binding
Improved eating quality
 Firm hot texture.
Syneresis control
Ceamgel 1301
Chicken liver pate´ Fat replacement
Texture control
 Spreadability
Ceamvis 3383
Chicken burgers Water binding
Fat replacement

Texture control
Syneresis control
Ceamgel 1850
Chicken steaks Water binding
Fat replacement

Texture control
Ceamgel 1850
Cooked lamb products Water binding
Texture control
 Weight gain
Syeresis control
Ceamgel 1870
Vegetable Burgers Water biding
Cold/hot gelling
 Improved mouthfeel
Ceamgel 1301
Fresh/Marinated meat Yield Improvement
Lower drip loss and cooking loss
 Improved eating quality
Ceamgel 1313
Fish pate´ Water binding
Improved spreadability
 Texture / Syneresis control
Ceamvis 3383
Fish sausages Water binding
Improved mouthfeel
 Texture / Syneresis control
Ceamgel 1830
Surimi, frozen Water binding
Texture control
 Improved yield
Ceamgel 1830
Fish roe Moisture control
Yield increase
 Improved appearance
Ceamvis 3383
Fish Block Production Water binding
Increased viscosity
 Heat stability
High yield
Ceamgel 1301
Aspic Texture control
Improved heat stability
 Transparency
Improved shelf life
Ceamvis 3383
Petfood Gelling
Texture control		 Stability on sterilization
Ceamgel 1698
Meat Industry