Alginate is a natural hydrocolloid with unique functionalities, extracted from brown seaweed coming from cold water. Depending on the inorganic salt incorporated by the manufacturing process, there are five main types of commercial alginates; these are: sodium alginate (E-401), calcium alginate (E-404), potassium alginate (E-402), ammonium alginate (E-403) and propylene-glycol alginate (E-405). A detailed technical knowledge of alginate properties is needed as well as understanding the functional requirements for each specific application in order to develop a standardized alginate product range with optimal functionality.
Alginate acts as thickening, stabilizing and gelling agent and an appropriate combination with the most accurate standardization salts will give cold setting, heat and bake stability and freeze-thaw stability in meat and not meat applications.
CEAMSA offers a unique alginate product range including Rapid, Medium Rapid ...
Carrageenan is a natural hydrocolloid with unique functionalities, which is extracted from selected species of red seaweed. There are basically three main types of commercial carrageenan that have been identified. These are known as KAPPA, IOTA and LAMBDA, which are idealized molecules. Hardly any seaweed yields the ideal carrageenan, but rather a range of intermediate structures.
Exploiting these basic types requires a detailed technical understanding of the seaweed sources, the process used for extraction and modification, as well as an extensive knowledge of the functional requirements of the various food applications – skills that have been developed by CEAMSA for more than 45 years.
We are constantly developing new and unique carrageenan extracts what enables us to create novel carrageenan products with specific functionalities for each application. We share our world of hydrocolloid experience with you in order to achieve the optimum texture ...
Ceamfibre is a natural fiber ingredient purified from citrus peel with high functional properties for a wide variety of applications.
It is an all-natural food ingredient; consequently no E-number is needed, leading to a clean label. Moreover, Ceamfibre is derived from a non-allergen and gluten-free source.
Its great technological properties are due to a high water- and oil binding capacity and heat stability.
The Ceamfibre has proved successful in improving cooking yield, drip loss control, reducing fat/meat/solids content, maintaining form stability, preventing jelly formation and fat separation, improving texture of the end-product or replacing other gums and ingredients in the final food formulation.
Thanks to its interesting functionality, cost effective products can be created with Ceamfibre by reducing formulation costs and improving yield.
CEAMSA offers a unique Ceamfibre range with different particle size. From the finest 7000 SF v...
Pectin is a one of the most label friendly and versatile hydrocolloids. Due to excellent gelling and texturizing capabilities, combined with great flavour release, pectin is widely used in the fruit processing industry, for confectionery applications, as well as being the preferred stabilizer in yoghurt drinks and acidified milk beverages. CEAMSA's line of Ceampectin extracted from citrus fruits is your natural choice.