Archives: Applications

Ceambloom^® range makes possible to manufacture vegetarian chews and toffees, at the same time that reduce process costs and improve the emulsion and heat stability of the final product

Gummy candies is nowadays the top trend format to delivering supplements, due to that they are easy to swallow, to remember and to enjoy! Ceamsa products help to manufacture them, being adaptable to each supplement’s requirment and process conditions.

Natural and healthy bites based on real fruit are possible with Ceampectin^®. We help you to produce fruit snacks or pieces for pastries, breads, cereals bars, chocolates… with no added sugar and full of flavour

Everybody is looking for indulgence when eating fluffy and elastic marshmallow, while contributing to respect the animal rights and sustainability of industrial processes. Ceambloom^® increase the heat stability of the final product and improves the cost in use and yields of the marshmallow manufaturing process. Clean label solutions are also available to enhance the labelling

Ceamsa^® stabilizers are suitable for this specific recipe ensuring particles suspension, texture holding and nice mouthfeel.

Create 100% vegan friendly fish analogues with Ceamtex^®, Ceamgel^® and Ceamfibre^®. Develop a whole variety of textures: from elastic structures reminiding of the classic surimi sticks; juiciness and cohesiveness for fishless fingers, to firmness and freeze-and-fry resistance for calamari rings.

A selection of our best Ceambloom^® carrageenan products provides a reduced syneresis, transparency, a quick setting and a complete replacement of gelatine in 100% vegetable recipes in both ready to consume and powder formulations. The desired final texture ranges from soft and brittle to firm and elastic. Considering the typically low pH of the water jelly desserts ready to consume, attention should be focused on the time and the processing temperature to enhance the properties of Ceamsa´s products.

Ketchup with excellent shine, body and consistency is now possible with Ceamfibre^® as well as starch free formulations.
In Tomato Sauce recipes, Ceamfibre ensures the right level of emulsion while reducing moisture transference to bread doughs. CEAMFIBRE^® is also the best starch alternative.
In tomato paste, Ceamfibre^® allows the reduction of the tomato content, leading to a cost-effective product with increased viscosity.

Ceamsa high quality hydrocolloids can be used as gelling, texturizing , water holding, moisture control, heat resistance or viscosity agent in a wide range of pharmacologycal applications . Ceamsa’s selected extracts of Ceampharma carrageenan and Ceampectin^® products meets the US / European Pharmacopoeia that defines requirements for the qualitative and quantitative composition of medicines, the tests to be carried out on medicines and on substances and materials used in their production..

Ceamlacta^® carrageenan has the ability to create a stabilizing network by binding milk proteins ensuring cocoa particle suspension and a rich mouthfeel. In addition, Ceamlacta^® carrageenan line enhances mouthfeel and provides indulgent body to neutral drinks. Our Ceampectin^® allows protein protection, suspension and mouthfeel in low pH directly acidified milk and youghurt drinks applications.