Stabilizing Systems for Fermented Milk Products
Discover the innovative and tailor-made Hydrosol stabilizing systems specially developed for a wide range of fermented milk products. Our product line includes proven solutions for:
Whether drinking yogurt like ayran or doogh, fermented milk beverages, or whey juice beverages, Hydrosol’s proven stabilizing systems ensure ideal consistency and stability.
From classic stirred yogurt to low-fat yogurt to drinking yogurt, we offer customer-specific stabilizing solutions that ensure the desire texture and quality. Besides the classic products, you can also find Hydrosol stabilizing systems for products like set yogurt, fermented whey desserts, Greek-style yogurt, high protein yogurts, and yogurt cubes, including gelatine-free varieties.
Hydrosol stabilizing systems are perfect for use with sour cream. There’s something for every application, be it cooking, baking, or frying.
There is a great variety of quark products. Whether pasteurized quark dessert, whipped quark dessert, quark pralines, quark cubes, or other quark preparations, our stabilizing systems provide uniform quality and consistency.
Our solutions für cream cheese preparation are varied. Fat contents from 12 % to 26 % are possible, as are gelatine-free products. We also use innovative technologies like yogurt technologies during recipe development in our in-house R&D. And we don’t just offer economical stabilizing solutions; with our systems we also facilitate the production of regional specialties like labneh-type cream cheese preparations.
