>Meat & savoury
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,...
Refined Locust Bean
Functional clean label ingredient
Citrus peel texturizer
Red seaweeds texturizer
Brown seaweeds texturizer
Carob tree texturizer