Stabilising systems and integrated compounds for deli foods

Freeze-thaw stable mayonnaise

Whether for frozen foods or for better transportability, with our stabilising systems delicatessen emulsions retain their flavour and consistency even after freezing and thawing. The specific emulsifier prevents the emulsion from coming apart.

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Trendy toppings for grilling

Our all-in compounds from the Stabifruit line are the solution for savoury, fruity, mayonnaise-based deli toppings. You can also offer trendy new flavours like chili-mango or cherry-mustard.

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Make red sauces economically

Red sauces without tomato paste: Our functional systems let you reduce the tomato paste content in red sauces to zero percent, making production much more economical.

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Deli and ready meals: The highest production safety with lower production costs

We combine convenience and enjoyment with international food trends

For years now, convenience has been one of the strongest trends in international markets – and one reason is that the category continually adapts to consumers’ changing wishes. Because today it’s no longer enough for foods to be simple and fast to make. They also have to taste great, offer new taste sensations, and also meet modern nutritional needs.

Assuming all these parameters are met, at the supermarket shelf the price then becomes the determining factor. Our individual stabilising systems and integrated compounds help food manufacturers make ready meals, delicatessen foods, mayonnaise and dressings, while keeping costs down and ensuring the highest production safety.

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

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

Low-fat mayo sauce with less than 35% fat
ApplicationStabilising systemPropertiesDosage
Fat reduced mayo sauce with 10 - 20 % fat for cold productionStabimuls M 15 CRS OCEgg yolk powder based integrated compound for mayo sauces, fat content can be adjusted to 10 - 20% via the dosage1.5 - 1.6 % in combination with starch
Fat reduced mayo sauce with 10 - 20 % fat for cold productionStabimuls M 15 CWCEgg yolk powder based integrated compound for mayo sauces, fat content can be adjusted to 10 - 20% via the dosage5.5 - 8.0%
Fat reduced mayo sauce with 25 - 35 % fat for cold productionStabimuls MR 52Egg-free integrated compound for mayo sauces3.0 - 3.5 % partly in combination with starch
Fat reduced mayo sauce with 25 - 35 % fat for cold productionStabimuls MRH 301 OSCompound based on egg yolk powder for mayo sauces1.4 – 1.6 % in combination with starch
Low-fat mayo sauce with 35 - 70 % fat
ApplicationStabilising systemPropertiesDosage
Fat reduced mayo sauce with 35 - 45 % fat for cold productionStabimuls MSA 40 BEgg yolk powder based integrated compound for mayo sauces with high viscosity and an ideal fat content of 40%3.0 - 4.0 %
Fat reduced mayo sauce with 40 - 60 % fat for cold productionStabimuls MSA 50Egg yolk powder based integrated compound for mayo sauces with high viscosity and an ideal fat content of 50%.1.9 - 3.5 % partly in combination with starch
Fat reduced mayo sauce with 45 - 55 % fat for cold productionStabimuls MRH 201Egg yolk powder based integrated compound for mayo sauces with high viscosity and an ideal fat content of 50%.2.5 - 3.0 % partly in combination with starch
Mayo sauce with 65 - 70 % fat for cold productionStabimuls MRH 101Egg yolk powder based integrated compound for mayo sauces with an ideal fat content of 65 %1.2 - 1.8 %
Mayo sauce with 65 - 70 % fat for cold productionStabimuls MR 65 MBEgg-free compound for mayo sauces with an ideal fat content of 65 %0.85 – 1.40 %
Mayonnaise with over 70% fat
ApplicationStabilising systemPropertiesDosage
Mayonnaise with 70 - 80 % fatStabimuls MSA 80 RSEgg yolk powder based integrated compound for mayonnaises1.5 – 2.5 %
Clear dressings
ApplicationStabilising systemPropertiesDosage
Clear dressingsStabisol TGE 6Integrated compound for stabilising pieces of ingredients and preventing them from sinking0.3 – 0.5 %
Emulsion-based
ApplicationStabilising systemPropertiesDosage
Dressing with 30% fat for hot and cold productionStabimuls SCDH 29Integrated compound for dressings in various flavours (e.g. American, French, 1000 Islands)2.0 – 2.3 %

ApplicationStabilising systemPropertiesDosage
Ketchup, 7-30% tomato pasteStabisol K 7 HVIntegrated compound, e.g. to reduce tomato paste, different sugar contents possible2.2 - 6.0%
Red sauce or ketchup, 0-30% tomato pasteStabisol KO 3Integrated compound, e.g. for the production of red sauces without tomato paste, different sugar contents possible2.5 - 7.0%
Starch-free ketchup 24-25% tomato pasteStabisol K 25 OSDeclaration-friendly integrated compound for the production of ketchup without starch1.6 - 1.8%

ApplicationStabilising systemPropertiesDosage
Hollandaise sauce, acidified, pasteurised for hot productionStabimuls SHF 3Integrated compound for the production of smooth and shiny sauces Type Hollandaise2.8 %
Emulsified sauces such as Béchamel sauceStabisol WS 4Integrated compound with high whitening power and heat stability0.8 - 1.5%
Pizza and pasta sauces for hot productionStabisol S RangeIntegrated compounds for freeze-thaw stable sauces with low pH-value, various flavours (e.g. Carbonara, Cheddar, Italian cheese)2,0 - 4,8%

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Solutions for ketchup, sauces and dressings

In the ketchup and savoury sauce category, consumers expect new taste sensations all the time. Accordingly, demand for innovative product ideas is rising. With our stabilising systems you can make appealing, versatile and economic ketchup products even without the use of tomato paste. In addition to this, we offer stabilising and texturing systems that enable the manufacture of dressings for different fat contents, consistencies and production processes. They give a high quality emulsion for maximum enjoyment.
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Solutions for mayonnaise and mayo sauces

From classic mayonnaise to fat reduced, starch-free or freeze/thaw-stable varieties, to clean label solutions, our wide range of stabilising and texturing systems ensure that mayonnaises and emulsions remain physically stable and microbiologically safe.The emulsifiers prevent physical stresses from breaking the emulsion. We also offer highly developed integrated compounds that result in fine creams for unusual applications like gratinating mayonnaise.
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