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.

• Cost-effective meat extensions.
• Vegetarian fat analogues

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

• Higher yields
• Reduced purge
• Stability
• Firmness

The active performance of Ceamsa hydrocolloids and fibres makes possible the formulation of sucessful plant-based meat analogues.
With our range of Ceamgel®, Ceamtex® and Ceamfibre® VG, plant based patties gain in structure and heat resistance. On the other hand, emulsified luncheon products and hot dogs are provided with the strength, cohesiveness and meat knack, which are often described as real challenges for the developer.

• Structure
• Firmness
• Heat stability

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 they contribute to natural product appearance and maximum yields.

• Increased yields.
• Drip loss control

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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.

• Cost-effective meat extensions.
• Vegetarian fat analogues

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

• Higher yields
• Reduced purge
• Stability
• Firmness

The active performance of Ceamsa hydrocolloids and fibres makes possible the formulation of sucessful plant-based meat analogues.
With our range of Ceamgel®, Ceamtex® and Ceamfibre® VG, plant based patties gain in structure and heat resistance. On the other hand, emulsified luncheon products and hot dogs are provided with the strength, cohesiveness and meat knack, which are often described as real challenges for the developer.

• Structure
• Firmness
• Heat stability