Structure, firmness and heat stability.
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.
Patties Hot dogs, Pepperoni, Kebab, Pâté, , Luncheons: mortadella, salami…;