economical products

The Stabisol and Hydrobest series functional systems make recipes more economical, without impairing qualities like creamy mouthfeel or a silky sheen.
The best part is that they allow the use of raw materials like sweet whey, which would otherwise be discarded. Thus, products like milk mixed beverages, puddings and desserts can be made cheaply and efficiently.

Few foods are as versatile as cheese. But varieties like edam and cheddar are a challenge to make economically, and in terms of production techniques. The long curing times are a cost factor for hard and sliced cheeses, and in hot regions volumes are limited by low amounts of fresh milk.

With the help of our Stabisol series functional systems, dairies, deli food makers, snack makers and processed cheese producers can easily and economically make a wide range of processed and cream cheeses, as well as quark-like products. The products offer very good value for money and are suitable for many applications.

Whippable cream for cake, fruit, desserts or ice cream, or for use in sauces, soups and casseroles – with our Stabimuls ICR and Stabimuls Vega series systems you can make vegetable-based cream with outstanding characteristics. The products give high whip volume and cooking stability at much lower cost than conventional cream.
Another plus point is the long storage stability of the whipped vegetable-based creams. There is no water discharge. The cream looks freshly whipped – ideal for hot regions too.

From fat-reduced mayo dressings instead of high-fat mayonnaise, to spreads with butter flavour instead of regular butter, for us at Hydrosol no economical formulation challenge is too difficult. Reducing the amount of the ingredients that drive costs within a recipe, like tomato paste in ketchup, is part of our daily business.

Fresh meat products benefit from the functional systems in our PLUSstabil FM series. The natural meat fibres are retained, and foods come out moist and tender. The systems also give great brine binding and outstanding yield. If the customer so desires, they can be combined with Hydrosol preservatives and marinades to give the final product the shelf life and flavour appropriate for the market in question.

Fast cycle times and good processability are important in the production of convenience foods. It’s also important to ensure good binding, even with cost-effective recipes. In ground meat products like burger patties and meatballs, and regional variants like cevapcici, the HydroTOP Perfect systems give the final products better binding. The results are convincing: The fried meat is juicier and the natural fibre structure is retained.

The better the bite, the better the sausage! Hydrosol systems improve the quality of sausage products and the dependability of the manufacturing process, even with varying meat quality. The formulations can be individually tweaked, depending on the meat component. Hydrosol products are suitable for many sausage products, like boiled sausages and cooked cured products, in some cases independently of the kind of meat. These functional systems reduce cooking loss and boost yield, while also improving texture and bite.

Consumers are more health-conscious than ever. As a consequence, there is higher demand in the food industry for solutions that improve the shelf life and freshness of meat products. Our Hydrolon antibacterial preservatives make it possible to meet these demands.

Our brine additives for cooked cured products are tailored to the desired product characteristics, and enable the economic production of a wide variety of ham specialities. They give a high degree of production reliability and consistent quality. The systems enable good reddening and outstanding retention of the curing colour. They also improve yield, for higher economy of products with low cooking loss.