Cooked
Benefits
Higher yields Reduced purge Stability and firmness
Description
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.
Applications
Inyection cooked products, tumbled cooked products, emulsified products,...
Other applications
Properties
![](https://www.ceamsa.com/wp-content/themes/ceamsa/img/Grupo-81@2x.png)
![](https://www.ceamsa.com/wp-content/themes/ceamsa/img/Grupo-83@2x.png)
![](https://www.ceamsa.com/wp-content/themes/ceamsa/img/Grupo-500@2x.png)
![](https://www.ceamsa.com/wp-content/themes/ceamsa/img/Grupo-492@2x.png)
![](https://www.ceamsa.com/wp-content/themes/ceamsa/img/Grupo-491@2x.png)
Gluten Free
GMO Free
Halal
Kosher
Vegan
Our products
![](https://www.ceamsa.com/wp-content/uploads/2022/07/Grupo-495@2x-1-150x150-1.png)
![](https://www.ceamsa.com/wp-content/uploads/2022/07/Grupo-496@2x-1-150x150-1.png)
![](https://www.ceamsa.com/wp-content/uploads/2022/07/Grupo-534@2x-1-150x150-1.png)
![](https://www.ceamsa.com/wp-content/uploads/2022/07/Grupo-536@2x-1-150x150-1.png)
![](https://www.ceamsa.com/wp-content/uploads/2022/07/Grupo-535@2x-1-150x150-1.png)
Fiber
Pectin
Carrageenan
Alginate
Refined Locust Bean
Functional clean label ingredient
Citrus peel texturizer
Red seaweeds texturizer
Brown seaweeds texturizer
Carob tree texturizer