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 systemPropertiesDosage
Drinking yogurt, cultured milk beverages, milk/whey juice beveragesStabisol JTA 5Flexible system that provides high stability against heating and a creamy mouthfeel0,4 – 0,5 %
ApplicationStabilising systemPropertiesDosage
Yogurt, drinking yogurt, sour creamStabisol JRL 10Flexible system suitable for both fresh and thermised products0,8 – 2,1 %
Cultured whey dessertStabisol JOC 2System for products based on whey, produced with yogurt technology, suitable for fresh and thermised products4.0 – 5.0 %
Low fat yogurt, drinking yogurt, dessert yogurtStabisol JCL 5Flexible system suitable for both fresh and thermised products0.6 - 2.5 %
Greek-style yogurt with 6% proteinStabisol JCL 2Clean label, creamy mouth feel with high fat and protein content3.8 %
Sour cream
ApplicationStabilising systemPropertiesDosage
Sour cream 15% fat, freshStabisol JSJSystem for sour cream with high cooking stability (can be fried) and a creamy mouthfeel1.8 %
ApplicationStabilising systemPropertiesDosage
Pasteurised quark dessert with 4.6% fatStabisol QTEHSystem with protective colloid effect and for texturing in quark dessert1.2 – 1.5 %
Pasteurised, foamed quark dessertStabisol QR 3 BSystem with protective colloid effect in quark dessert, for texturing and foam stabilisation0.8 – 1.2 %
Quark barsStabisol PBT 2GNSystem for improving the mouldability of quark bars and physical stabilisation1.5 – 2.0 %
Cream cheese preparations
ApplicationStabilising systemPropertiesDosage
Cream cheese preparation with 12% or 26 % fat contentStabisol FKBPFlexible gelatine-free system for cream cheese preparations of different fat contents0.8 - 1.3 %
Cream cheese preparations with 12 - 30 % fat contentStabisol FCGFlexible system for cream cheese preparations of different fat contents, which can be produced without homogenisation0.5 - 1.2 %
Cream cheese preparation with yogurt process and 20 % fatStabisol CCJT 1System for creamy cream cheese preparations based on yogurt process0.3 - 0.4 %
Cream cheese preparation with at least 18 % fat for cheesecake or sushiStabisol FKSM 1System 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 cheesecake1.0 - 2.4 %
Cream cheese preparation as a topping for teaStabisol FKFT 1System for a foamed cream cheese preparation that remains stable on tea and can be produced cold1.0 %
ApplicationStabilising systemPropertiesDosage
Reconstituted milkStabimuls RMGRSystem for recombined milk that provides stability and a full but light mouthfeel0.15 – 0.20 %
Mixed milk beverages, vegan drinksStabisol GC 4Flexible system for stabilising suspensions at very low dosage0.08 – 0.12 %
Flavoured milk beverages in many flavour varietiesHydrobest Drink RangeAll-in-compounds with full mouthfeel in many different flavours (e.g. strawberry, vanilla, banana, cocoa, caramel)1.0 - 7.0%
Mixed milk drinksStabiprime RangeRange of systems that ideally stabilise milk-based drinks and create a pleasant mouthfeel0.15 - 0.2%
ApplicationStabilising systemPropertiesDosage
PuddingStabisol PCC 2System for very creamy and shiny pudding products3.5 %
PuddingStabisol PDP 01Declaration-friendly system for pudding without carrageenan, provides a low filling viscosity2.7 %
Pudding (including high protein)Hydrobest Pudding RangeVarious 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 production1.9 - 7.4 %
Breakfast Cream
ApplicationStabilising systemPropertiesDosage
Breakfast cream with 15 - 30% fatStabisol BCI RangeSystems for UHT breakfast creams, some of which can also be produced with vegetable fat0.3 - 3.5%
Breakfast cream with 20% fatStabisol BCF 1System for UHT breakfast creams with a reduced fat content, can also be produced using vegetable fat0.8 %
Cream products
ApplicationStabilising systemPropertiesDosage
Cream & Cream productsLaboron S-68-1010Liquid stabiliser, easy, lump-free dispersion, prevents fat creaming and stabilises whipped cream0.15 - 0.30%
Cream & Cream productsStabisol CT 6System to prevent the fat from creaming and stabilise the whipped cream, very low dosage0.015 – 0.025%


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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