Gelling and texturizing, the binding of juice and brine, control of syneresis, improved slice ability, fat and protein substitution, are all examples of the many technological attributes of Carrageenan.

The high performance of CEAMSA’s cost-effective Carrageenans and the yield increases they concur provide the meat manufacturer with considerable cost benefits.

Our extensive product range and technical guidelines for meat applications are founded on years of experience and commitment – all to be shared with our customers.