CEAMSA

Innovative company specialized in the production, development and worldwide distribution of a complete range of Carrageenan, Pectin, Fiber, Alginate and Refined Locust bean gum. These Natural Hydrocolloids are characterized by their stabilizing, gel forming, thickening and texturizing properties that develops healthy and sustainable solutions for the Food&Beverage industry as well as the Pharmaceutical and Nutraceutical industries. Ceamsa products fit health (Clean Label, Fat replacement, Gluten free), ethical (Vegan) and religious (Kosher, Halal) requirements.

https://www.ceamsa.com/

CEAMSA x

Carrageenan

CEAMSA

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Extracted from varieties of seaweeds, Carrageenan is used for protein stabilization, thickening, and gelation. Kappa and Iota require heat treatment for dissolution. During cooling, Kappa forms a firm thermo-reversible gel. During cooling, Iota forms an elastic thermo-reversible gel. Lambda is cold-soluble and forms a viscous solution.

Gelling

Mouthfeel

Thickener

Non-GMO

Stabilizer

Emulsifiers

Citrus Fiber

CEAMSA

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Natural fibre ingredient purified from citrus peel, hence it is clean label declaration. Its excellent functional properties improve a wide range of food applications creating cost-effective solutions and fulfilling market needs.

Shelf Life

Preservative

Non-GMO

Clean Label

Dietary Fiber

Thickener

Gelling

Mouthfeel

Gellan Gum

CEAMSA

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Gellan gum is a food additive typically used to bind, stabilize, or texturize processed foods. Gellan gum also works as a plant-based alternative to gelatin, which is derived from animal skin, cartilage, or bone.

Non-GMO

Thickener

Mouthfeel

Gelling

Clean Label

Pectin

CEAMSA

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A polysaccharide derived from apple and citrus peels, Pectin is used for gelation, thickening, and stabilization. Pectins are soluble in hot water that is above 60 C. High methoxyl (HM) pectins form thermo-irreversible gels when pH is low and sugar concentration is high. Low methoxyl (LM) pectins form thermo-reversible and thermo-stable gels in the presence of calcium.

Non-GMO

Clean Label

Emulsifiers

Stabilizer

Thickener

Gelling

Mouthfeel

Sodium Alginate

CEAMSA

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Extracted from the cell walls of brown algae, Sodium Alginate is used for water-holding capacity (i.e. prevention of syneresis), gelation, film-formation, and thickening. In cold-setting, it forms a thermally stable (i.e. irreversible) gel in the presence of calcium ions. Sensitive to sodium content and acidic conditions.

Non-GMO

Emulsifiers

Stabilizer

Thickener

Gelling

Mouthfeel

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