PRODUCE FOODS ECONOMICALLY
Hydrosol systems for optimum processes and delicious products
Due to the corona pandemic, cost-reduced recipes have become especially vital to ensure sufficient food supplies at affordable prices. Hit the cost brakes: Hydrosol has the ideal solutions for the efficient manufacture of dairy, deli and meat and sausage products.
Hydrosol gets it – and shows how innovative texturing and stabilising systems make production faster, and foods tastier and more economical. Here you’ll find the right functional system for your product, and people who’ll help you with their enthusiasm and specialist knowledge. From product idea to packaging, we’re in!
What factors play a role in food purchases?
The corona pandemic has caused major economic problems around the world. This has had a huge effect on consumer purchasing power. In addition to flavour, which is central to Hydrosol, cost is the second most important factor for household grocery shopping.
Source: Innova Category Survey (2020), average of 31 categories and 29 countries
Lower cost dairy 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.
|Stabisol JOC 2
|Fermented whey desserts with or without fruit
|Flexible system for various amounts of whey
|Hydrobest HY Cocoa Drink 09
|Cocoa drink with partial sweet whey content
|All-in-compound with cocoa powder, convenient in application
|Stabisol PEC 2
|Puddings with partial sweet whey and vegetable fat content
|Flexible system for various puddings
Economical cheese products
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.
|Stabisol PCTR 4
|Flexible processed cheese preparations
|Flexible system for processed cheese preparations, that can be used as spread, sauce or dip
|0.3 – 0.5 % in combination with melting salts
|Stabisol QPR 1
|Curd style preparation as filling in bakery and pasta
|System for freeze-thaw and heat-stable curd style preparations
|Stabisol FKEC 1
|Cream cheese preparations with 20 % fat, some vegetable fat content
|Flexible system for products that are suitable for HORECA as well as retail
Cost-optimised vegetable-based cream
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.
|Stabisol Vega 121
|Crème cuisine with 12 % fat, some vegetable fat content
|Flexible system for medium to high cooking viscosity, suitable for a fat content of 10 – 30 %
|Stabimuls ICR 160 SOY
|Whippable vegetable-based cream with 16 % fat
|Flexible system for high whipping volume, suitable for a fat content of 8 – 30 %
|Stabimuls ICR PA 20
|Vegetable-based cream for cooking and whipping with 30 % fat
|Flexible system for high whipping volume and cooking stability, suitable for an upstream process and filling temperatures up to 18°C
Light and airy
Have you long wanted to get into the market for vegetable fat cream, but didn’t have the right equipment for it? Then we have something that might interest you! With the innovative systems in our Stabimuls ICR series we’re always trying to make your job easier. For example, you can make vegetable fat creams in an upstream process and even fill them at 18°C.
Let’s mix something up!
Flavoured milk mixed beverages like cocoa and strawberry are established parts of dairy portfolios in most areas of the world. This product category also has potential for cost reduction, in order to offer consumers economical products with outstanding value for money. Our Hydrobest Drink and Stabiprime series solutions are ideal for this; from economical products using sweet whey to premium products with high protein content, they cover all the bases.
From sweet to sour
The manufacture of one kilogram of cheese results in nine kilograms of whey as a by-product. The amount of whey available is correspondingly high in cheese-making countries. These high volumes present dairies with big challenges, since disposing of whey is just as costly as it is to convert it into powder. With Stabisol JOC series stabiliser and texturing systems, both sweet and acid whey can profitably be made into new products.
Strategies for reducing spend on food and beverages
A survey by Innova showed that consumers looking to reduce the amount they spend on food and drinks are best able to achieve this by doing their own cooking at home, limiting or going without luxury products, and prioritising basic needs. 28% switch to cheaper products. Here, Hydrosol has the right formulations to help you make lower-cost foods.
Source: Innova Lifestyle & Attitude Survey (2021), average from 10 countries
Economical deli products
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.
|Stabimuls M SC
|Mayo sauce with 11 % fat
|Egg-free integrated compound for cold production, suitable for 10 – 20 % fat
|Stabimuls MSA 40 B
|Fat-reduced spread as alternative to butter with 40 % fat
|Egg yolk powder-based integrated compound for cold production, suitable for fat reduced mayo sauce with 35 – 45 % fat
|Stabisol K 7 HV
|Ketchup style red sauce with 7 % tomato paste
|Integrated compound, suitable for 7 – 30 % tomato paste and various sugar contents
Economical sausages and sausage products
Our HydroTOP CS range gives meat products great texture and bite, even with only moderate meat content. These functional mixtures let manufacturers get consistent product quality with reliable processes.
Perfect binding for perfect burgers
Thanks to our HydroTOP Perfect D 80 stabilising system, ground meat products like kebab, burger patties and meatballs bind better. Adding it directly during mixing saves production time and gives higher yield.
Delicious deli at low cost
One of the main ingredients in mayonnaise is vegetable oil, and this is also a major cost driver. As raw material prices climb, reducing the amount of oil is a sound cost reduction strategy. With our Stabimuls M series we offer many functional systems that are ideally suited to making stable emulsions that have a creamy mouthfeel, even with a very low fat content.
2 out of 5
consumers around the world say that their disposable income has declined during the pandemic.
Rising inflation will further burden household budgets, so the costs and affordability of food products are a growing problem.
Source: Innova Top 10 Macro Topics for 2022
Economical recipes for fresh meat and meat preparations
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.
|PLUSstabil FM LV2
|For poultry. Low viscosity, reduces cooking losses, improves meat tenderness
|12 - 25 %
|PLUSstabil FM MV
|For poultry. Medium viscosity, reduces weight loss, improves yield. For moist, tender products
|12 - 25 %
|PLUSstabil FM HVC
|For poultry. High viscosity, reduces weight loss and improves yield
|12 - 30 %
|PLUSstabil FM TS
|For all kinds of meat. Versatile all-in compounds, improved yield
|10 – 35 % depending on the meat
|PLUSstabil FM Perfect Tumble
|For all kinds of meat. Versatile uses, low drip loss and good brine retention
|30 - 50 %
Cost-effective convenience products
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.
|HydroTOP Perfect D 80
|Burgers, meatballs, nuggets, fish products
|Saves production time, reduces cooking loss
|1.5 - 2.5 %
|HydroTOP B eco
|Bratwursts, burgers, nuggets
|Higher yields, moist and tender products
|1.5 - 2.0 %
|HydroTOP High Gel 30
|Pre-emulsion for ground meat products
|Good binding, versatile uses
|Depends on the recipe
Improved solutions for sausage
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.
|HydroTOP CS 50
|Emulsified sausage products and ham products
|Offers good bite and texture even with low meat content
|0.8 - 0.9 %
|HydroTOP Mix 50
|Sausage products and deli meats
|Improves the sliceability of cold cuts
|0.2 - 1.0 %
|PLUSmulson Prot 30
|Prevents water and fat separation
|1.0 - 1.5 %
Cost-optimised shelf-life improvement
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.
|Hydrolon Fresh Plus 18
|Inhibits bacterial growth, stabilises the natural microflora
|Combats product-specific bacteria and yeasts, prevents clouding and acidification
|0.3 - 0.5 %
|Hydrolon Fresh NI 21
|Improves the safety of final products, maintains freshness without off-taste
|Combats many bacteria Reduces typical signs of spoilage like clouding, acidification, putrefaction
|Naturom Fresh Plus Nat C
|Based on dry vinegar, plant extracts, lemon juice powder, spirit vinegar
|Very effective preservative for a wide range of uses
For juicy success
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.
|PLUSstabil CM 90 LA
|With enzyme, reduces carrageenan strips, inhibits syneresis
|Up to 90 %
|PLUSstabil CM 90 SR
|Without enzymes, reduces carrageenan strips, inhibits syneresis
|Up to 90 %
|PLUSstabil CM BAC 40
|Improves sliceability, gives ideal reddening effect
|30 - 40 %
|PLUSstabil Unibac ST 1
|Low weight loss, without flavour enhancers
|60 - 120 %
|PLUSstabil Unibac 40 OA
|Ideal for restructured ham products, reduces weight loss during storage, high yield
|160 - 300 %