Application Main Function
of
Carrageenan		 Additional
Advantages		 Suitable
CEAMSA
Products		 Application
guideline
Nº
Water based
products
 · Gelling
· Thickening
· Syneresis control
· Mouthfeel

- Ability of providing any   desired texture.
- Improved   organoleptical quality.
- Good flavour release.
- Transparency.
- Low calorie products.

 

 
Water dessert Jelly
Ready to consume		 Gelling
Water binding
Texture control		 Enhanced flavour release
Quick setting
Extended shelf life
Low calorie		 Ceamgel 3525
Ceamgel 3515
Ceamgel 3640
Fruit Jelly, Dessert powder Gelling
Water binding
Texture control		 Enhanced flavour release
Quick setting
Extended shelf life
Low calorie		 Ceamgel 3640
Ceamgel 3625
Dessert jelly powders
Elastic texture		 Gelling
Water binding		 Enhanced flavour release
Quick setting
Extended shelf life
Low calorie

Ceamgel 3350
Dessert jelly powders
Firm texture		 Gelling
Water binding		 Enhanced flavour release
Quick setting
Extended shelf life
Low calorie		 Ceamgel 3640
Ceamgel 3625
Ceamgel 3617
Coffe Jelly, ready to consume Gelling.
Texture control.
Improved mouthfeel		 Enhanced flavour release
Quick setting
Extended shelf life
Low calorie		 Ceamlacta 2340 + Ceamgum CV
Fruit jelly Dessert, ready to consume Gelling.
Texture control.
Improved mouthfeel		 Enhanced flavour release
Quick setting
Extended shelf life
Low calorie		 Ceamlacta 2340 + Ceamgum CV
Dessert jelly , gelatine-like texture Texture control Quick setting
Improved demoulding
Low syneresis		 Ceambloom 3390
Dessert jelly powders Low calorie Gelling.
Water binding.
Calorie reduction.		 Enhanced flavour release
Quick setting
Extended shelf life

Ceamgel 3617
Jam and marmalade, Low calorie Gelling.
Thickening.
Calorie reduction.		 Transparency
Quick setting

Ceamgel 3640
Jam and marmalade powders Gelling.
Thickening.
Calorie reduction		 Transparency
Quick setting

Ceamgel 3617
Fruit preparation yoghurt
Low solids		 Controlling texture
Fruit suspension
Extended pH range		 Good flavour release
Extended shelf life
Freeze-thaw stability

Ceamgel M-9155
Fruit preparation yoghurt
Very low solids		 Controlling texture
Fruit suspension
Extended pH range		 Good flavour release
Extended shelf life
Freeze-thaw stability

Ceamgel 9262

Tart glazing

 Gelling.
Texture control.
Reduced syneresis		 Quick setting
High transparency
Good flavour release
Easy to cut

Ceamgel 3617
Ceamgel 3640
Tart glazing, starch free. Gelling.
Texture control.
Reduced syneresis		 Quick setting
High transparency

Ceamgel 3617
Ceamgel 3640

Tart glazing powders

 Gelling.
Texture control.
Reduced syneresis		 Quick setting
Transparency		 Ceamgel 3617
Ceamgel 3640

Confectionery
Quince jelly

 Gelling.
Texture control.
Reduced syneresis		 High gel strength
Quick setting		 Ceamgel 3615

Quince Mousse

 Gelling.Foam stabilizing Extended shelf life Ceamgel M 9195
Bakery filling Gelling.
Texture control.		 Heat stability
Reduced syneresis		 Ceamvis 3383
Pimiento paste Gelling Texture control Ceamgel 3530  
Salad dressing Particle suspension Good “cling” Ceamvis 3383
Sauce powders Body and mouthfeel

Improved stability

 Ceamvis 3383

 
Beer fining Clarification.
Protein precipitation

Improved chill stability

 Ceamgel 3301

 
Marshmallow, gelatine-free Gelling
Foam stabilizing
 Fast setting
Improved heat and bake stability		 Ceamgel M-9064
Gummy candies, gelatine-free Texture control
Fast gelation		 Improved heat stability
Easy demoulding		 Ceamgel M-9252
Water Desserts