Perfect for pizza toppings
Cheese preparations and recombined specialities in block form have many advantages. With our stabilising systems they grate well and have excellent melting properties. On pizza they pull long strings.
Spreadable processed cheese preparations
End products with a smooth, shiny consistency, that are economical to make and also suitable for use as melted topping. We develop the right solutions, whether for cheese preparations or recombined versions.
Low-cost alternatives to white cheese
Simple and easy to produce: Our functional systems let you make individual alternatives to white cheeses like feta. Even with reduced protein content, they still have a firm-cutting yet creamy consistency.
Cheese preparations and reconstituted specialities that are easy and economical to make
Cheese is a must for pizza, and it gives convenience products like pasta and snacks that special something. With our stabilising systems you can make creative alternatives to cheese economically.
Few foods are as versatile as cheese. But cheeses like edam or cheddar present challenges from the standpoint of economics and production simplicity – the curing time is a cost factor with hard and sliced cheeses, and in hot regions the availability of fresh milk can be a limiting factor.
With the help of our Stabisol series functional systems, dairies and manufacturers of deli foods, snacks and processed cheeses can easily and economically produce a wide range of cheese alternatives including white cheese, filata, ricotta and spreadable cheese. These recombined specialities meet demanding requirements and can be used for melted toppings, sausage and snack fillings, dip sauces, bread spreads, salads and desserts.
We will be glad to develop a custom solution for you – ask us!
Tel.: +49 (0) 41 02 202 003
Versatile alternatives to cheese
Creamy, firm or gratable – with Hydrosol stabilising systems you can adjust consistency, melting and baking properties just the way you want them. This also goes for recombined alternatives made from coconut or other vegetable fats.
|Pizza topping||Stabisol PCMS 6||Gratable pizza topping, fillable in block form, good melting behaviour, economical product||1,6 %|
|Pizza topping all’Italia||Stabisol PCFL||Gratable pizza topping, fillable in block form, good melting behaviour, stringy when hot||5 %|
|Salad topping analogue, Greek style, 14% protein||Stabisol FET||Salad topping with outstanding sensory properties, technology with artificial acidification and without homogenisation||12 %|
|Spreadable processed cheese preparation||Stabisol PCSP||Flexible system, simple consistency adjustment through dosage||4,0 – 4,5 %|
|Processed cheese preparation in triangular form||Stabisol PCTR 1||System with outstanding filling viscosity for dosing in triangular packages, comes away from foil readily||4,3 %|