Archives: Applications

Ceamfibre’s emulsifying and textural power allows to create clean label mayonnaises, with or without egg and with different fat contents.

Ceamfibre^® reduce economic losses during the storage and transport of bakery fragile products, improving the cohesiveness without sacrifice the required crunchy mouthfeel

Ceamsa products can be used in a wide range of non food applications due to their versatile functionality and technical properties.

Our pace of life and concern for health have boosted the consumption of snack bars, specially the ones tha are rich in protein and low in calories. Ceamsa offer clean label solutions, to give consistency and reduce stickiness, sweating, breakage and staling speed of these snack bars.

Ceamfibre^® traps the moisture of the bakery goods, making possible to extend their freshness for longer, reducing the staling speed

Eggs are allergen and experiment wide fluctuation in their cost. Vegan and cost effective bakery recipes are possible with Ceamfibre^®

Ceamfibre^® is the key clean label ingredient when it comes to improve the nutritional profile by reducing fat in a pastry, without sacrificing taste and visual properties

Give pleasant smoothness and consistency to syrups, toppings and confectionery fillings with Ceamsa products. Clean label solutions are also available while always maintaining the desired texture

Gelatin based gummies and marshmallows are easily melted in storage and transport and need long manufaturing processes. Thanks to our Ceampectin^®, the production yields are improved, at the same time that the final product shape is preserved during their whole shelf life.

The fish industry can benefit from the high functionality of Ceamsa carrageenan, alginate and citrus fibre, which will provide elasticity and resistance to surimi products, and heat and shape stability to fish patties.
Furthermore, restructured fish steaks can be formed, taking advantage of small pieces, otherwise useless in the fish industry.

Ceambloom^® range makes possible to manufacture vegetarian chews and toffees, at the same time that reduce process costs and improve the emulsion and heat stability of the final product

Gummy candies is nowadays the top trend format to delivering supplements, due to that they are easy to swallow, to remember and to enjoy! Ceamsa products help to manufacture them, being adaptable to each supplement’s requirment and process conditions.

Natural and healthy bites based on real fruit are possible with Ceampectin^®. We help you to produce fruit snacks or pieces for pastries, breads, cereals bars, chocolates… with no added sugar and full of flavour

Everybody is looking for indulgence when eating fluffy and elastic marshmallow, while contributing to respect the animal rights and sustainability of industrial processes. Ceambloom^® increase the heat stability of the final product and improves the cost in use and yields of the marshmallow manufaturing process. Clean label solutions are also available to enhance the labelling

Ceamsa^® stabilizers are suitable for this specific recipe ensuring particles suspension, texture holding and nice mouthfeel.

Create 100% vegan friendly fish analogues with Ceamtex^®, Ceamgel^® and Ceamfibre^®. Develop a whole variety of textures: from elastic structures reminiding of the classic surimi sticks; juiciness and cohesiveness for fishless fingers, to firmness and freeze-and-fry resistance for calamari rings.

A selection of our best Ceambloom^® carrageenan products provides a reduced syneresis, transparency, a quick setting and a complete replacement of gelatine in 100% vegetable recipes in both ready to consume and powder formulations. The desired final texture ranges from soft and brittle to firm and elastic. Considering the typically low pH of the water jelly desserts ready to consume, attention should be focused on the time and the processing temperature to enhance the properties of Ceamsa´s products.

Ketchup with excellent shine, body and consistency is now possible with Ceamfibre^® as well as starch free formulations.
In Tomato Sauce recipes, Ceamfibre ensures the right level of emulsion while reducing moisture transference to bread doughs. CEAMFIBRE^® is also the best starch alternative.
In tomato paste, Ceamfibre^® allows the reduction of the tomato content, leading to a cost-effective product with increased viscosity.

Ceamsa high quality hydrocolloids can be used as gelling, texturizing , water holding, moisture control, heat resistance or viscosity agent in a wide range of pharmacologycal applications . Ceamsa’s selected extracts of Ceampharma carrageenan and Ceampectin^® products meets the US / European Pharmacopoeia that defines requirements for the qualitative and quantitative composition of medicines, the tests to be carried out on medicines and on substances and materials used in their production..

Ceamlacta^® carrageenan has the ability to create a stabilizing network by binding milk proteins ensuring cocoa particle suspension and a rich mouthfeel. In addition, Ceamlacta^® carrageenan line enhances mouthfeel and provides indulgent body to neutral drinks. Our Ceampectin^® allows protein protection, suspension and mouthfeel in low pH directly acidified milk and youghurt drinks applications.

A dedicated range of specialty carrageenans for UHT cream applications, ensuring cream stability during storage and providing texture and rich mouthfeel, particularly needed with low fat recipes.

Specialty products have been developed for foam consistency improvement after whipping, or texture enhancement for cooking cream products

A specific range of carrageenans have been adapted to the manufacture of dairy desserts to provide indulgent mouthfeel to your desserts. Firm and creamy texture for gelified flan, pudding, creme caramel and creme dessert.

Ceamlacta^® carrageenans and Ceamtex^® alginates range allow the manufacture of instant desserts. From creamy puddings or chocolate mousse to indulgent pannacota, tiramissu and ice creams.

Specific ranges of Ceamlacta^® carrageenans and Ceamtex^® alginates adapted to Ice cream applications to improve texture and mouthfeel, reduce Ice crystal formation during freezing and slowing down the melting of your frozen treats

Ceamlacta^® carrageenan and Ceamtex^® alginate products improve the creaminess, cohesiveness and elasticity of processed and analogue cheese. Our unique selection of extracts provides a wide range of textures from soft and creamy spreadable cream cheese, to a firm and strong texture for pizza cheese, with a clean shredding and a controlled meltability during heating. Moreover, Ceamsa´s products offer a cost-effective technical solution for new trending formulations such as low protein and low fat processed and analogue cheeses.

High-performing hydrocolloids in Ceamgel^® carrageenan and citrus fibre Ceamfibre^® lines can be applied in injection or tumbling processes in fresh meats. By reducing drip losses and by avoiding leaking into the packaging contribute to natural product appearance and maximum yields.

The emulsification ability of Ceamtex^® alginate product range allows creating fat analogues based on oils or different animal fat sources. Extending weight by increasing water content in meat and fat analogues results in more cost-effective end products.

Ceamfibre^® improves the quality of frozen doughs by reducing the stickiness and the ice crystal formation, which benefit to the kneading.

Ceamfibre^® helps to provide the doughs with the strength and elasticity that it loses when gluten is removed from the recipe. The final quality in therefore improved at the same time that the staling speed and the crumbling are reduced

We have a compelte portfolio for your pre- or post- baking fillings: no matter if they are fruit, chocolate or creams based! Our Ceamtex^® line for pre-baking fillings controlls the gelling speed even at cold conditions, ensuring the shape retention and avoiding the moisture transfer to the dough during the bake treatment. Ask Ceamsa for post-baking solutions as well, for manufacturing extremelly smooth fillings, including Clean label.

Prevent your pastries from drying out or the fruits toppings from discolouring, at the same time that give shine and appeal to them with texture controlled glazes. Ceamsa has the suitable solution whatever is the glaze application conditions: classic, concentrated, sparayed or cold spreadable.

Looking for manufacturing vegan, natural, clean bite and full of flavour jellies? With Ceampectin^® this is possible, being at the same time able to adapt its process conditions and setting temperature to any type of gummy candy line.

Ceambloom^® is the perfect replacement of animal source gelatine, providing the same typical chewy texture of those gummies but based on seaweed. Higher heat stability, improved cost in use and production yield are also a reality with our products.

Ceamsa products ensure an excellent quality of fruit jams, jellies & spreads, being adaptable for either high and low solid content, as well as type of fruit used. We advise about the right grade to achieve optimal texture, mouthfeel, syneresis control and pH stability, while filling at the right temperature in the right container.

Pumpability, indulgence and heat stability are always mandatory when it comes to a fruit filling. Ceamsa can tailor solutions for each recipe, both pre and post baking fillings, taking into account the type of fruit filling, percent of soluble solids and the whole process conditions.

Texture, pumpability, flavour release, reduce sugar are the key when putting some yummy fruit in the yogurt bottom. Ceamsa offers the right product for every recipe, including Clean Label solutions

Thickening, suspension and stabilization are a must in fruit based beverages, especially when following the reduced sugar and vitamin enhancing trends. Ceamsa offers specific products to accomplish these demands without losing mouthfeel or visual appeal of the juices.

The combinations of Ceamgel^®, Ceamtex^® and Ceamfibre^® bring advantageous solutions to the plant-based meat analogues market.
Contributing to texture and cold viscosity, helping throughout the production process and ensuring cohesiveness and heat and fried stability.
No matter if in emulsions, such as mortadellas and hot dogs, in fresh patty preparations, or in more complex presentations such as bacon, kebab or pepperoni, full vegan recipes are possible thanks to the texture and stability given by Ceamsa products.

Thanks to our extensive range of Ceamgel carrageenan, Ceamtex^® alginate and citrus fibre Ceamfibre^®, advantages in cooked meat products can be maximized, all this leading to considerable cost savings.
Selecting the desired texture for your meat product, no matter if injected or tumbled-processed; controlling drip losses and syneresis throughout its shelf life; and improving sliceability, are just some examples of the many technological attributes achievable with Ceamsa product range.

Specially designed for emulsions and warm-consumed foods is our Ceamtex^® alginate line, which will ensure heat stability and bite, without jeopardising the juiciness and flavour release.

Our Ceamtex^® alginate line, allows to create food spherications, a technique for original presentations in gourmet food. It can be done by direct or inverse procedure, providing different textures to the spheres.

Our Ceamtex^® alginate line is able to form films on food that helps to reduce water loss, and acts as a barrier for external hazards and ensures shape control of a lot of different food types. Specially for hot dogs and cold cuts, but also for fruit and vegetables protective barriers..

Ceamtex^® alginate offers a product line with different gelling ability to give shape to a wide range of restructured food. Fruit, vegetables, meat or fish pieces can be reconstituted in order to save costs and provide the desired shape with heat and freeze/thaw stability. Furthermore, our Ceamtex^® alginate products can be used to ensure the shape and prevent moisture and oil transference of restructured food as onion rings, chicken nuggets…

Ceamsa high quality hydrocolloids can be used as gelling, texturizing , water holding, moisture control, heat resistance or viscosity agent in a wide range of cosmetic applications . Ceamsa’s selected extracts of Ceampharma carrageenan products meets the US / European Pharmacopoeia .

Ceamsa high quality hydrocolloids can be used as gelling, texturizing , water holding, heat resistance or viscosity agent in a wide range of home care products. Ceamsa’s selected extracts of Ceamgel carrageenan products become the key ingredient for your industry.