FIBRE – Functional ingredient

CEAMSA’s fibre product range are natural ingredients purified from citrus peel and seaweeds. They stand out for their great technological functionality. CEAMFIBRE is a citrus fiber with great thickening and water retention capacity that remains stable regardless of temperature and pH. Thanks to this capacity, it has demonstrated its benefits in the meat industry, improving cooking yields, controlling drip loss, and improving the cohesiveness and natural texture of the products. In other industries, it is used to reduce the content of some ingredients, such as fat or egg, to maintain the shape of the product during production processes, to keep the stability of emulsified products and to prevent the fat and oil separation. It also improves the texture of the product or replace other additives and ingredients in the final formulation. Industries such as fruit processing, confectionery, bakery and different dairy applications can benefit from the excellent properties of this fiber. CEAMSEA is a fiber from seaweeds with great gelling capacity. Thanks to this property, it can be used in different meat applications, providing structure and cold gelling, cohesiveness and firmness, as well as achieving a natural meat texture. On the other hand, CEAMSEA makes it possible to improve cooking yields and slicing processes in cooked meat products and the stability of emulsified products. In the dairy industry, CEAMSEA fiber is very advantageous thanks to the synergy it presents with milk protein that allows the creation of products with a natural texture while maintaining the costs of traditional recipes. CEAMSEA is used, for example, to suspend cocoa in shakes, to provide viscosity and stability in creams during product shelf life, and also in dairy desserts to achieve gelled and creamy textures. Fruit processing and confectionery industries can also benefit from CEAMSEA fiber.