Texturing systems for dairy products

Dairy products: We set trends

In developing our stabilising systems we pay close attention to current market trends. At least equally important for our products’ success is our long experience in working with milk as a raw material.

Milk is a very complex food – a balanced system of proteins, fat, carbohydrates and salts. When working with additives it is important to maintain this balance.

Another factor is the different expectations of international markets. Manufacturing technology continues to progress, especially with fermented milk products, and rising expectations make the differentiation of milk protein fractions ever more important. It takes a great deal of experience to choose just the protein fraction that works in a complementary way with other substances to come together as an effective functional system. Selected binders let us create improved texture while avoiding phase separation and syneresis. Almost daily, Hydrosol develops new, tailor-made stabilising systems for all kinds of milk-based products to meet the most rigorous demands in terms of quality, economy and production methods.

We will be glad to develop a custom solution for you – ask us!

Tel.: +49 (0) 41 02 202 003

ApplicationStabilising systemPropertiesDosing
Drinking yogurt, cultured milk beverages, milk/whey juice beveragesStabisol JTA 5Gives high heat stability and creamy flavour. Can be used flexibly in various applications0,4 – 0,5 %
ApplicationStabilising systemPropertiesDosing
Yogurt, drinking yogurt, sour creamStabisol JRL 10Can be used flexibly in various applications. Suitable for fresh and pasteurised products0,8 – 2,1 %
Cultured whey dessertStabisol JOC 2Stabilisers for products made of whey with yogurt technology, for fresh and pasteurised products4 – 5 %
Greek style yogurt with 6% proteinStabisol JCL 2Clean label, creamy mouth feel with high fat and protein content3,8 %
Sour cream
ApplicationStabilising systemPropertiesDosing
Sour cream 15% fat, freshStabisol JSJGives high cooking stability (can be fried) and a creamy mouth feel1,8 %
ApplicationStabilising systemPropertiesDosing
Pasteurised quark dessert with 4.6% fatStabisol QTEHProtective colloid and texturising1,2 – 1,5 %
Pasteurised, foamed quark dessertStabisol QR 3 BProtective colloid, texturising, foam stability0,8 – 1,2 %
Quark pralinesStabisol PBT 2GNBetter shaping and physical stability throughout shelf life1,5 – 2,0 %
Cream cheese
ApplicationStabilising systemPropertiesDosing
Cream cheese with 12% or 26% fat contentStabisol FKBPStabilising system for cream cheese preparations of various fat contents, without gelatine1,8 %
Cream cheese with 24% fat content without homogenisationStabisol FCGHigh firmness without homogenisation0,7 - 1,0 %
ApplicationStabilising systemPropertiesDosing
Reconstituted milkStabimuls RMGRIn addition to stability, it also gives a full yet light mouth feel0,15 – 0,20 %
Mixed milk beverages, vegan drinksStabisol GC 4Stabilisation of suspension at very low dosages0,08 – 0,12 %
Flavoured milk beverages in many flavour varietiesHydrobest DrinkAll-in compound with full mouth feel in many different flavours (strawberry, vanilla, banana, cocoa, caramel, raspberry...)1 %
Cocoa beveragesHydrobest Drink KakaoCocoa drink with creamy yet light mouth feel5 %
Cream products
ApplicationStabilising systemPropertiesDosing
Cream & cream productsLaboron S-68-1010Liquid cream stabiliser, simple handling when dispersing and good distribution0,15 – 0,30 %
Cream, 30% fatStabisol CT 6Stabilisation of cream to prevent creaming at low dosage0,02 %
Cooking cream, 20% fatStabisol CFKS 9Highly heat-stable1,3 – 1.4 %
ApplicationStabilising systemPropertiesDosing
PuddingStabisol PCC 2For very creamy and shiny pudding products3,5 %
Pudding with chocolate- hazelnut flavourHydrobest Pudding Chocolate 01Full compound with integrated cocoa and flavouring, other flavours also available6,5 %


Have an appetite for innovative dairy products?

Full dairy industry range.

Order our brochure on stabiliser and emulsifier systems for dairy products and let yourself be inspired.

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