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
In cultured milk products, Hydrosol improves process stability and adjusts the desired product characteristics – creaminess, full mouth feel and fine flavour are the hallmarks of our systems.
|Drinking yogurt, cultured milk beverages, milk/whey juice beverages||Stabisol JTA 5||Gives high heat stability and creamy flavour. Can be used flexibly in various applications||0,4 – 0,5 %|
|Yogurt, drinking yogurt, sour cream||Stabisol JRL 10||Can be used flexibly in various applications. Suitable for fresh and pasteurised products||0,8 – 2,1 %|
|Cultured whey dessert||Stabisol JOC 2||Stabilisers for products made of whey with yogurt technology, for fresh and pasteurised products||4 – 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||Gives high cooking stability (can be fried) and a creamy mouth feel||1,8 %|
|Pasteurised quark dessert with 4.6% fat||Stabisol QTEH||Protective colloid and texturising||1,2 – 1,5 %|
|Pasteurised, foamed quark dessert||Stabisol QR 3 B||Protective colloid, texturising, foam stability||0,8 – 1,2 %|
|Quark pralines||Stabisol PBT 2GN||Better shaping and physical stability throughout shelf life||1,5 – 2,0 %|
|Cream cheese with 12% or 26% fat content||Stabisol FKBP||Stabilising system for cream cheese preparations of various fat contents, without gelatine||1,8 %|
|Cream cheese with 24% fat content without homogenisation||Stabisol FCG||High firmness without homogenisation||0,7 - 1,0 %|
Neutral milk beverages
Our Hydrobest series all-in compounds offer simple use, low-cost manufacture and appealing taste sensations. Except for milk and sugar, they contain everything needed to make delicious milk drinks, including the desired flavourings. In addition, all of our stabilising systems give a homogeneous suspension.
|Reconstituted milk||Stabimuls RMGR||In addition to stability, it also gives a full yet light mouth feel||0,15 – 0,20 %|
|Mixed milk beverages, vegan drinks||Stabisol GC 4||Stabilisation of suspension at very low dosages||0,08 – 0,12 %|
|Flavoured milk beverages in many flavour varieties||Hydrobest Drink||All-in compound with full mouth feel in many different flavours (strawberry, vanilla, banana, cocoa, caramel, raspberry...)||1 %|
|Cocoa beverages||Hydrobest Drink Kakao||Cocoa drink with creamy yet light mouth feel||5 %|
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 cream stabiliser, simple handling when dispersing and good distribution||0,15 – 0,30 %|
|Cream, 30% fat||Stabisol CT 6||Stabilisation of cream to prevent creaming at low dosage||0,02 %|
|Cooking cream, 20% fat||Stabisol CFKS 9||Highly heat-stable||1,3 – 1.4 %|
Dairy desserts come in many different forms, from puddings and crèmes to fluffy mousses to fruit desserts. Our stabilising systems let you precisely adjust the consistency of your dessert treat.
|Pudding||Stabisol PCC 2||For very creamy and shiny pudding products||3,5 %|
|Pudding with chocolate- hazelnut flavour||Hydrobest Pudding Chocolate 01||Full compound with integrated cocoa and flavouring, other flavours also available||6,5 %|