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Specialty carrageenans
for dairy products
CEAMLACTA 2000 RANGE
Synergies between carrageenan and milk proteins make
carrageenan an important product for a wide range of
applications within the dairy industry. The functional
benefits of carrageenan in dairy products contribute to an
improved organoleptical quality, extended shelf life and
cost savings.
CEAMSA carrageenans can be specifically
tailored to offered any desired
texture,
demoldablity, "spoonability" and creaminess.
Flavored milk,
chocolate milk, crams, whipped toppings
RTC desserts:
creamy and demoldable
Instant dairy
powders
Ice creams
Processed and
imitation cheese
Soy and
cereal-based beverages and desserts
 
www.ceamsa.com
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