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.
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.
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.
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.
Intelligent integrated compounds for mayonnaise
From classic mayonnaise to low-fat, starch-free or freeze-thaw stable varieties, to clean label solutions, our wide range of stabilising and texturing systems make sure that mayonnaises and emulsions remain physically stable and microbiologically safe. The emulsifiers prevent the emulsion from breaking due to physical stresses. We also offer highly developed integrated compounds that result in fine creams for unusual applications like gratinating mayonnaise.
|Fat reduced mayo sauce with 10 - 20 % fat for cold production||Stabimuls M 15 CRS OC||Egg yolk powder based integrated compound for mayo sauces, fat content can be adjusted to 10 - 20% via the dosage||1.5 - 1.6 % in combination with starch|
|Fat reduced mayo sauce with 10 - 20 % fat for cold production||Stabimuls M 15 CWC||Egg yolk powder based integrated compound for mayo sauces, fat content can be adjusted to 10 - 20% via the dosage||5.5 - 8.0%|
|Fat reduced mayo sauce with 25 - 35 % fat for cold production||Stabimuls MR 52||Egg-free integrated compound for mayo sauces||3.0 - 3.5 % partly in combination with starch|
|Fat reduced mayo sauce with 25 - 35 % fat for cold production||Stabimuls MRH 301 OS||Compound based on egg yolk powder for mayo sauces||1.4 – 1.6 % in combination with starch|
|Fat reduced mayo sauce with 35 - 45 % fat for cold production||Stabimuls MSA 40 B||Egg 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 production||Stabimuls MSA 50||Egg 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 production||Stabimuls MRH 201||Egg 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 production||Stabimuls MRH 101||Egg 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 production||Stabimuls MR 65 MB||Egg-free compound for mayo sauces with an ideal fat content of 65 %||0.85 – 1.40 %|
|Mayonnaise with 70 - 80 % fat||Stabimuls MSA 80 RS||Egg yolk powder based integrated compound for mayonnaises||1.5 – 2.5 %|
Our stabilising and texturing systems enable the manufacture of dressings for different fat contents, consistencies and production processes. They give a high quality emulsion for maximum enjoyment.
|Clear dressings||Stabisol TGE 6||Integrated compound for stabilising pieces of ingredients and preventing them from sinking||0.3 – 0.5 %|
|Dressing with 30% fat for hot and cold production||Stabimuls SCDH 29||Integrated compound for dressings in various flavours (e.g. American, French, 1000 Islands)||2.0 – 2.3 %|
Profitable stabilising systems for savoury ketchup and sauces
In the ketchup and savoury sauce category, consumers expect new taste sensations all the time. Accordingly, demand for innovative product ideas is risíng. With our stabilising systems you can make appealing, versatile and economic ketchup products without the use of tomato paste.
|Ketchup, 7-30% tomato paste||Stabisol K 7 HV||Integrated compound, e.g. to reduce tomato paste, different sugar contents possible||2.2 - 6.0%|
|Red sauce or ketchup, 0-30% tomato paste||Stabisol KO 3||Integrated compound, e.g. for the production of red sauces without tomato paste, different sugar contents possible||2.5 - 7.0%|
|Starch-free ketchup 24-25% tomato paste||Stabisol K 25 OS||Declaration-friendly integrated compound for the production of ketchup without starch||1.6 - 1.8%|
Soups and sauces
Our stabilising systems developed specifically for soups and sauces provide consistency and high stability.
|Hollandaise sauce, acidified, pasteurised for hot production||Stabimuls SHF 3||Integrated compound for the production of smooth and shiny sauces Type Hollandaise||2.8 %|
|Emulsified sauces such as Béchamel sauce||Stabisol WS 4||Integrated compound with high whitening power and heat stability||0.8 - 1.5%|
|Pizza and pasta sauces for hot production||Stabisol S Range||Integrated compounds for freeze-thaw stable sauces with low pH-value, various flavours (e.g. Carbonara, Cheddar, Italian cheese)||2,0 - 4,8%|