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.
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.
| Application | Stabilising system | Properties | Dosage |
|---|---|---|---|
| Low-fat mayo sauce with 15% fat for cold production | Stabimuls M 15 CRS OC | Egg yolk powder based integrated compound for mayo sauces, fat content can be adjusted to 15 - 20% via the dosage | 1.5 - 1.6% |
| Low-fat mayo sauce with 15% fat for cold production | Stabimuls M 15 KSC | Egg-free compound for mayo sauces, fat content can be adjusted to 10 - 15% via the dosage | 0.5 - 0.6% |
| Low-fat mayo sauce with 15% fat for cold production | Stabimuls M 15 CWC N | Egg yolk powder based integrated compound for mayo sauces, fat content can be adjusted to 10 - 20% via the dosage | 5.5 - 8.0% |
| Low-fat mayo sauce with 25-35% fat for cold production | Stabimuls MR 52 | Egg-free integrated compound for mayo sauces | 1.5 - 5.0% partly in combination with starch |
| Low-fat 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 |
| Application | Stabilising system | Properties | Dosage |
|---|---|---|---|
| Low-fat mayo sauce with 32-40% 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% |
| Low-fat 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 |
| Application | Stabilising system | Properties | Dosage |
|---|---|---|---|
| Low-fat mayo sauce with 50% fat for cold production | Stabimuls MRH 201 | Egg yolk powder based integrated compound for mayo sauces, fat content can be adjusted to 45 -55% via the dosage | 2.5 - 3.0% partly in combination with starch |
| Low-fat mayo sauce with 50% fat for hot or cold production | Stabimuls MR 51 MV | Egg-free compound for mayo sauces, fat content can be adjusted to 40 - 50% via the dosage | 2.0 - 2.7% partly in combination with starch |
| Low-fat mayo sauce with 65-70% fat for cold production | Stabimuls MRH 101 | Egg yolk powder based integrated compound for mayo sauces, fat content can be adjusted to 60 - 70% via the dosage | 1.2 - 1.8% |
| Low-fat 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 % |
| Application | Stabilising system | Properties | Dosage |
|---|---|---|---|
| Mayonnaise with 70-80% fat | Stabimuls MSA 80 RS | Egg yolk powder based integrated compound for mayonnaises | 1.5 – 3.1 % |
Dressings
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.
| Application | Stabilising system | Properties | Dosage |
|---|---|---|---|
| Clear dressings | Stabisol TGE 6 | Integrated compound for stabilising pieces of ingredients and preventing them from sinking | 0.3 – 0.5 % |
| Application | Stabilising system | Properties | Dosage |
|---|---|---|---|
| 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 % |
| Vegan dressing with 30% fat for hot production | Stabimuls SCDH 30 V | Egg-free integrated compound, different flavours possible (e.g. garlic, ranch) | 1.8% |
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.
| Application | Stabilising system | Properties | Dosage |
|---|---|---|---|
| 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.
| Application | Stabilising system | Properties | Dosage |
|---|---|---|---|
| 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% |
| Vegan Bolognese sauce for hot production | Stabisol KO 3 | Compound that can be used in combination with a texturate such as Stabiprot SunTex 51 Crisps for plant-based alternatives to Bolognese sauce, sterilisation possible | 2.5% |
| 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% |
| Vegan burger sauce with 30% fat | Stabimuls VBS 30 Range | Clean label variant without E-No. for cold production and conventional variant for hot production | 3.55 - 4.3% |
Brochures
Have an appetite for innovative deli und ready meals?
Full deli food range
