Archives: Applications

Prevent your pastries from drying out or the fruits toppings from discolouring, at the same time that give shine and appeal to them with texture controlled glazes. Ceamsa has the suitable solution whatever is the glaze application conditions: classic, concentrated, sparayed or cold spreadable.

Looking for manufacturing vegan, natural, clean bite and full of flavour jellies? With Ceampectin^® this is possible, being at the same time able to adapt its process conditions and setting temperature to any type of gummy candy line.

Ceambloom^® is the perfect replacement of animal source gelatine, providing the same typical chewy texture of those gummies but based on seaweed. Higher heat stability, improved cost in use and production yield are also a reality with our products.

Ceamsa products ensure an excellent quality of fruit jams, jellies & spreads, being adaptable for either high and low solid content, as well as type of fruit used. We advise about the right grade to achieve optimal texture, mouthfeel, syneresis control and pH stability, while filling at the right temperature in the right container.

Pumpability, indulgence and heat stability are always mandatory when it comes to a fruit filling. Ceamsa can tailor solutions for each recipe, both pre and post baking fillings, taking into account the type of fruit filling, percent of soluble solids and the whole process conditions.

Texture, pumpability, flavour release, reduce sugar are the key when putting some yummy fruit in the yogurt bottom. Ceamsa offers the right product for every recipe, including Clean Label solutions

Thickening, suspension and stabilization are a must in fruit based beverages, especially when following the reduced sugar and vitamin enhancing trends. Ceamsa offers specific products to accomplish these demands without losing mouthfeel or visual appeal of the juices.

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.

Thanks to our extensive range of Ceamgel carrageenan, Ceamtex^® alginate and citrus fibre Ceamfibre^®, advantages in cooked meat products can be maximized, all this leading to considerable cost savings.
Selecting the desired texture for your meat product, no matter if injected or tumbled-processed; controlling drip losses and syneresis throughout its shelf life; and improving sliceability, are just some examples of the many technological attributes achievable with Ceamsa product range.

Specially designed for emulsions and warm-consumed foods is our Ceamtex^® alginate line, which will ensure heat stability and bite, without jeopardising the juiciness and flavour release.

Our Ceamtex^® alginate line, allows to create food spherications, a technique for original presentations in gourmet food. It can be done by direct or inverse procedure, providing different textures to the spheres.