High protein in every form
Dairy products with high protein content are an ongoing international top trend. With our stabilising and texturing systems, you can make great tasting high protein products.
Vegan dairy alternatives - no compromises in flavour and textur
More and more people are eating vegan. And consumers don’t want to make any compromises on flavour, texture or enjoyment. With our individual stabilising and texturing systems, we work with you to develop real alternatives to milk, cheese, cream cheese, yogurt, ice cream and cream.
Lucrative concepts for acid whey
In cheese manufacture, large amounts of whey are created as a by-product. We offer attractive solutions for turning acid whey into high-quality dairy products.
Individual products for any market
Every country has its own food specialities. With our stabilising and texturing systems we can develop individual products for any market. One example is the breakfast cream that is so popular in the Near East. With minor adjustments in colour and texture, it also appeals to Eastern European consumers.
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
Cultured milk products
Making fermented dairy products economically while ensuring high quality is a challenge, given the many worldwide varieties in the category. With the aid of selected hydrocolloids and starches, we precisely adjust the gelling to avoid separation even with high water content. Our flexible texturing systems improve process stability and let manufacturers get the desired product characteristics – creaminess, a full mouth feel and fine flavour.
|Drinking yogurt, cultured milk beverages, milk/whey juice beverages||Stabisol JTA 5||Flexible system that provides high stability against heating and a creamy mouthfeel||0,4 – 0,5 %|
|Yogurt, drinking yogurt, sour cream||Stabisol JRL 10||Flexible system suitable for both fresh and thermised products||0,8 – 2,1 %|
|Cultured whey dessert||Stabisol JOC 2||System for products based on whey, produced with yogurt technology, suitable for fresh and thermised products||4.0 – 5.0 %|
|Low fat yogurt, drinking yogurt, dessert yogurt||Stabisol JCL 5||Flexible system suitable for both fresh and thermised products||0.6 - 2.5 %|
|Greek-style yogurt with 6% protein||Stabisol JCL 2||Clean label, creamy mouth feel with high fat and protein content||3.8 %|
|Sour cream 15% fat, fresh||Stabisol JSJ||System for sour cream with high cooking stability (can be fried) and a creamy mouthfeel||1.8 %|
|Pasteurised quark dessert with 4.6% fat||Stabisol QTEH||System with protective colloid effect and for texturing in quark dessert||1.2 – 1.5 %|
|Pasteurised, foamed quark dessert||Stabisol QR 3 B||System with protective colloid effect in quark dessert, for texturing and foam stabilisation||0.8 – 1.2 %|
|Quark bars||Stabisol PBT 2GN||System for improving the mouldability of quark bars and physical stabilisation||1.5 – 2.0 %|
|Cream cheese preparation with 12% or 26 % fat content||Stabisol FKBP||Flexible gelatine-free system for cream cheese preparations of different fat contents||0.8 - 1.3 %|
|Cream cheese preparations with 12 - 30 % fat content||Stabisol FCG||Flexible system for cream cheese preparations of different fat contents, which can be produced without homogenisation||0.5 - 1.2 %|
|Cream cheese preparation with yogurt process and 20 % fat||Stabisol CCJT 1||System for creamy cream cheese preparations based on yogurt process||0.3 - 0.4 %|
|Cream cheese preparation with at least 18 % fat for cheesecake or sushi||Stabisol FKSM 1||System for cream cheese preparations with filling in bulk packs and use in HORECA, enables a firm cut edge for sushi and freeze-thaw stability for cheesecake||1.0 - 2.4 %|
|Cream cheese preparation as a topping for tea||Stabisol FKFT 1||System for a foamed cream cheese preparation that remains stable on tea and can be produced cold||1.0 %|
Neutral milk products
Hydrosol helps you make desserts from light and fluffy to creamy, with a pleasant mouth feel. The right stabiliser system gives dairy beverages a homogeneous suspension. The range of desserts is wide, from pudding and cream to light mousse to fruit creations. With all of these, our stabiliser systems let you get exactly the right consistency.
|Reconstituted milk||Stabimuls RMGR||System for recombined milk that provides stability and a full but light mouthfeel||0.15 – 0.20 %|
|Mixed milk beverages, vegan drinks||Stabisol GC 4||Flexible system for stabilising suspensions at very low dosage||0.08 – 0.12 %|
|Flavoured milk beverages in many flavour varieties||Hydrobest Drink Range||All-in-compounds with full mouthfeel in many different flavours (e.g. strawberry, vanilla, banana, cocoa, caramel)||1.0 - 7.0%|
|Mixed milk drinks||Stabiprime Range||Range of systems that ideally stabilise milk-based drinks and create a pleasant mouthfeel||0.15 - 0.2%|
|Pudding||Stabisol PCC 2||System for very creamy and shiny pudding products||3.5 %|
|Pudding||Stabisol PDP 01||Declaration-friendly system for pudding without carrageenan, provides a low filling viscosity||2.7 %|
|Pudding (including high protein)||Hydrobest Pudding Range||Various all-in compounds for different flavours, in combination with special milk protein mixtures, protein-rich as well as sugar-free variants are possible, individual systems for organic production||1.9 - 7.4 %|
|Breakfast cream with 15 - 30% fat||Stabisol BCI Range||Systems for UHT breakfast creams, some of which can also be produced with vegetable fat||0.3 - 3.5%|
|Breakfast cream with 20% fat||Stabisol BCF 1||System for UHT breakfast creams with a reduced fat content, can also be produced using vegetable fat||0.8 %|
Whipped cream toppings are a special stabilisation challenge. Our ingredient combinations improve the consistency, whipping behaviour and foam stability of toppings. For cooking cream, we use special binders that prevent precipitation caused by acidity or heat.
|Cream & Cream products||Laboron S-68-1010||Liquid stabiliser, easy, lump-free dispersion, prevents fat creaming and stabilises whipped cream||0.15 - 0.30%|
|Cream & Cream products||Stabisol CT 6||System to prevent the fat from creaming and stabilise the whipped cream, very low dosage||0.015 – 0.025%|