Higher yields Reduced purge Stability and firmness
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.
Inyection cooked products, tumbled cooked products, emulsified products,...