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.
