Hydrosol brochures, flyers, newsletter

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We texture taste.

A system of intense flavours

Always a step ahead in texture and taste: With individual functional systems for deli foods, dairy and meat products, Hydrosol supports the worldwide food industry.
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Dairy flyers

Solutions for breakfast cream

Our functional systems from the Stabisol BC series help you to produce breakfast cream with different fat contents from different fat sources. Breakfast cream is typically eaten with Arabic bread and honey, and can be manufactured in different flavours.
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Solutions for processed cheese preparations

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Solutions for dairy products for children

These stabilising systems were developed for dairy products that address children. Besides fun flavours and declarationfriendly ingredients, improved nutritional value was a focus. The recommended recipes permit the use of various EU nutritional and health claims related to immune health, bone health, normal growth and cognitive development.
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Solutions for cream cheese preparations and quark products

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Solutions for crème cuisine

Our functional systems from the Stabimuls CFKS and Stabisol Vega series help you to produce crème cuisine with different fat contents. Crème Cuisine is generally used to cook soups, sauces or similar dishes.
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Solutions for ice cream

From milk ice cream to soft-serve ice cream with yogurt or fruit, to sorbet and popsicles, the variety is almost unlimited. Each ice cream presents different technological challenges, which is why Hydrosol has developed suitable stabilising systems for a wide range of ice cream products. Always with recipes adapted to the latest trends such as clean label.
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Solutions for milk beverages

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Solutions for pudding

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Solutions for vegetable-based cream

Our functional systems from the Stabimuls ICR ranges can help you make vegetable-based whipping cream with exceptionally high volume, for very lucrative products such as cakes or cannoli.
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Solutions for yogurt and sour cream

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Deli flyers

Solutions for ketchup, sauces and dressings

In the ketchup and savoury sauce category, consumers expect new taste sensations all the time. Accordingly, demand for innovative product ideas is rising. With our stabilising systems you can make appealing, versatile and economic ketchup products even without the use of tomato paste. In addition to this, we offer stabilising and texturing systems that enable the manufacture of dressings for different fat contents, consistencies and production processes. They give a high quality emulsion for maximum enjoyment.
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Solutions for mayonnaise and mayo sauces

From classic mayonnaise to fat reduced, starch-free or freeze/thaw-stable varieties, to clean label solutions, our wide range of stabilising and texturing systems ensure that mayonnaises and emulsions remain physically stable and microbiologically safe.The emulsifiers prevent physical stresses from breaking the emulsion. We also offer highly developed integrated compounds that result in fine creams for unusual applications like gratinating mayonnaise.
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Meat flyers

Solutions for doner kebab

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Clean label solutions for meat products

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Low sodium solutions for meat products

The demand for lower sodium food is getting more and more popular, with an ever-increasing range of options appearing on supermarket shelves. Whether it’s soup or seasonings, dressings or dairy, sausage or other meat products, consumers are more spoilt for choice than ever before. Sodium reduction is part of the “health” mega-trend and can be used in different meat products like ham and boiled sausages. By reducing 25 % of sodium in the end product a claim on the product is allowed after the European regulation (EG) 1924/2006 – Health Claims VO.
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Coatings for a crispy texture experience

These tempura coatings are a great way give a crunchy texture to various meat, fish, cheese products and their plant-based alternatives. The main purpose of the batters is to create an outer crust on foods. The excellent results are characterized by very appealing, airy and crispy products after the final frying phase, good adhesion to product surfaces and minimal oil pick-up.
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Coatings for texture appeal & visual enticement

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Special coatings for visual & flavour highlights

Outer crust types from uniquely crunchy to appetisingly airy can be achieved with our latest coating developments. This offers a way to give a special homemade appearance to many meat, fish, cheese products and their plant-based alternatives. With these triple coating systems it is possible to achieve exclusive textural, flavour and visual effects, since they already contain special spices and herbs. The TOPcoat range of coating systems provides great binding between the surface or core and the crumb, while giving manufacturers the opportunity to leave their own footprint.
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Marinades for intense taste experience

This offers the opportunity to round off various meat products. With these marinades, it is possible to achieve a good coating and general visible components of the marinade on the surface of the meat As consumers‘ preferences change, movements toward more palatable and adventurous flavour profiles emerge Meat products continue to be a perfect platform for those flavour challenges.
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Solutions for shelf life improvement

Consumers are more and more concerned about health, and the food industry is continuing its deep transformation towards extended shelf life and preserving freshness. With the Hydrolon range, it is possible to meet these requirements. The degree of extension of the shelf life depends on the initial bacterial content of the raw material. The Hydrolon range has a positive impact on retaining fresh properties, such as smell and colour. According to the ISI Food Protection challenge tests, there has been a significant extension degree of the shelf life in those products which contain these preservatives.
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Solutions for cured meat products

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Solutions for raw salami products

The ripening process of raw fermented sausages is one of the oldest methods in the meat sector. By using Hydrolon DS compounds an enhanced ripening process and a stable cured red color can be achieved. The flavor, developed by the natural fermentation process, can be improved by the Naturom flavor blends. Unique taste profiles from classical Salami to spicy Chorizo can be produced with this range of compounds. Functionality and spice are separated within these compounds to reach the flexibility to customizes products. For semi-cooked raw sausage products and the surface treatment the recommended preservatives leads to shelf-life stable products.
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Solutions for fresh meat preparation

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Solutions for meat products

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Solutions for sausages

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Solutions for binding and extension

Over the last years, worldwide consumption of convenience products has increased, creating new market possibilities. Along with the fast-pased lifestyle and consumers expectations, convenience products such as nuggets and burgers became wellestablished products on the global market. With the HydroTOP High Gel and HydroTOP Perfect Range, it is possible to meet those demands. The carefully selected ingredients in each stabilising system make it possible to produce meat- and plantbased convenience products. These solutions also bring advancements in economical recipes with less meat content. In combination with the Stabiprot Range of texturates, it is possible to achieve meat-like textures even in plant-based applications.
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