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Specialty
carrageenan from Ceamsa
Ceamgel 3383
improves shelf life
of baked goods, is freeze-thaw stable and
offers excellent
baking stability.
Provides texture control
Improves baking stability
Improves shelf life and
cooking performance
Enhances mouthfeel and
flavor release
Adds freeze-thaw stability
Carrageenan is
often used for gelling and controlling texture of bakery
creams and fillings. Ceamvis 3383 from CEAMSA is a highly
effective tixotrophic carrageenan, that, in addition to
texture improvement of bakery cream and bakery fillings,
will help reducing the risk of syneresis and improve shelf
life of the finished product.
 
www.ceamsa.com
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