Stabilising systems and integrated compounds for deli foods

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.

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%

Brochures

Have an appetite for innovative deli und ready meals?

Full deli food range

Our brochure gives you an overview of our extensive range of stabilising and emulsifying systems for deli und ready meals.

Looking for ideas for mayonnaise?

Find out more about our versatile integrated compounds.

Order our Stabimuls M product line brochure. It’s full of profitable ideas for all sorts of mayonnaise recipes.

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