Ingredientes de Alimentos e Bebidas

CEAMLACTA 2380 is a carrageenan-based product, standardized to obtain a uniform performance. Carrageenan is a natural hydrocolloid extracted from red seaweed of the Rhodophyceae class. CEAMLACTA 91-183 is specially developed for dairy and water applications.

CEAMLACTA DM 91-450 is specially developed for dairy applications. Gelling occurs when the solution becomes cold. In an acid medium the degradation increases with the temperature and the heating time. CEAMLACTA DM 91-450 is stable in a neutral or alkali medium, it is dispersible in cold and totally soluble over 70ºC.

CEAMLACTA 91-183 is a carrageenan-based product, standardized to obtain an uniform performance. Carrageenan is a natural hydrocolloid extracted from red seaweed of the Rhodophyceae class. CEAMLACTA 91-183 is specially developed for dairy applicaitons.

CEAMPECTIN AM 5130 is based on a high ester pectin, extracted from selected high-quality citrus peel and standardized to obtain an uniform performance.