Ceamsa

CEAMPECTIN ESS-4411 is a high ester pectin extracted from selected high quality citrus peel and standardized with dextrose.

CEAMVIS 3383 is a carrageenan based food additive, standardised to constant gel strength in water and in milk, in order to obtain an uniform performance. Carrageenan is a natural hydrocolloid extracted from red seaweed of the Rhodophyceae class.

CEAMPECTIN AM-5195 is a high ester pectin extracted from selected high quality citrus peel and standardized to constant stabilizing performance in acidified milk by addition of dextrose.

CEAMFIBRE 7000 is a dietary fbre ingredient produced from high quality citrus peel,is specially developed for meat applicatons.

CEAMFIBRE 90-472 F is a dietary fbre ingredient produced from high quality citrus peel in combinaton with hydrocolloids, is specially developed for bakery products.

CEAMBLOOM WD 92-178 is a carrageenan based product, standardized to obtain an uniform performance. Carrageenan is a natural hydrocolloid extracted from red seaweed of the Rhodophyceae class. This product is specially developed for the production of water desserts.

CEAMBLOOM WD3111 is a stabiliser system based on carrageenan and other hydrocolloids, standardized to obtain an uniform performance. Carrageenan is a natural hydrocolloid extracted from red seaweed of the Rhodophyceae class. This product is specially developed for the production of water desserts.

CEAMLACTA CH 92-152 is a stabiliser system based on carrageenan and other hydrocolloids, standardized to obtain an uniform performance. This product is specially developed for processed and analogue cheese applications.It improves the creaminess, cohesiveness and elasticity of processed and analogue cheese.

CEAMGUM 92-402 is a refined tara gum based product, standardized with sugars to obtain an uniform performance. The refined tara gum is produced by purification and clarification of tara gum, through filtering and alcohol precipitation. The tara gum consists on a high molecular weight polysaccharide, obtained milling the endosperm of the Caesalpina Spinosa family seeds (fam. Leguminosae).Gelling occurs in combination with carrageenan when the solution becomes cold.

This is an alginate based product, standardized to obtain an uniform performance. Alginate is a natural hydrocolloid extracted from brown seaweeds.

CEAMTEX 1602 is an alginate-based product, standardized to obtain a uniform performance. Alginate is a natural hydrocolloid extracted from brown seaweeds.It is mainly applied as emulsifier, texturizing and thickener agent, as well as to give thermal and freeze-thaw stability.

CEAMGEL 9689 is a carrageenan based food additive, standardised to constant gel strength in water, in order to obtain an uniform performance. Carrageenan is a natural hydrocolloid extracted from red seaweed of the Rhodophyceae class.

CEAMLACTA DM 91-450 is specially developed for dairy applications. Gelling occurs when the solution becomes cold. In an acid medium the degradation increases with the temperature and the heating time. CEAMLACTA DM 91-450 is stable in a neutral or alkali medium, it is dispersible in cold and totally soluble over 70ºC.

CEAGUM DB 2080 is a high acyl gellan gum-based product, standardized to obtain a uniform performance, adapted to plant-based proteins, it is not suited to Dairy proteins. Gellan gum is a thickener and stabilizer polysaccharide obtained from the fermentation of a carbohydrate with the bacteria Spingomonas elodea.