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 | Usage level |
|---|---|---|---|
| Low-fat mayonnaise with 15% fat for cold production | Stabimuls M 15 CRS OC | Integrated compound based on egg yolk powder | 1.5 % in combination with starch |
| Low-fat mayonnaise with 15% fat for cold production | Stabimuls M 15 KSC | Integrated compound based on starch, without egg yolk | 0.6 % in combination with starch |
| Low-fat mayonnaise with 15% fat for cold production | Stabimuls M 15 CWC N | Integrated compound with egg yolk powder as an emulsifier | 7 – 8 % |
| Low-fat mayonnaise with 10-20% fat for cold production | Stabimuls M 15 AG | Integrated compound without egg yolk | 6 – 8 % |
| Low-fat mayonnaise with 24-30% fat for cold production | Stabimuls MR 52 | Integrated compound without egg yolk | 2.9 – 4.5 % |
| Low-fat mayonnaise with 25-35% fat for cold production | Stabimuls MRH 301 OS | Integrated compound for 30% oil | 1.4 – 1.6 % in combination with starch |
| Application | Stabilising system | Properties | Usage level |
|---|---|---|---|
| Low-fat mayonnaise with 32-40% fat for cold production | Stabimuls MSA 40 B | Integrated compound for high-viscosity mayonnaises, for 40% oil | 3.5 – 4.0 % |
| Low-fat mayonnaise with 40-60% fat for cold production | Stabimuls MSA 50 | Integrated compound for high-viscosity mayonnaises, for approx. 50% oil | 1.9 – 2.6 % |
| Application | Stabilising system | Properties | Usage level |
|---|---|---|---|
| Low-fat mayonnaise with 50% fat for cold production | Stabimuls MRH 201 | Integrated compound for mayonnaises with 50% oil | 2.5 – 3.0 % |
| Low-fat mayonnaise with 50% fat for cold production | Stabimuls MR 51 MV | Integrated compound for mayonnaises without egg | 2.3 – 2.5 % |
| Mayonnaise with 65-70% fat for cold production | Stabimuls MRH 101 | Integrated compound for mayonnaises with 65-70% oil | 1.2 – 1.6 % |
| Mayonnaise with 65-70% fat for cold production | Stabimuls MR 65 MB | Integrated compound without egg yolk | 0.85 – 1.40 % |
| Application | Stabilising system | Properties | Usage level |
|---|---|---|---|
| Mayonnaise with 70-80% fat | Stabimuls MSA 80 R | Integrated compound for mayonnaises with 70-80% oil | 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 | Usage level |
|---|---|---|---|
| Clear dressings | Stabisol TGE 6 | Stabilises ingredients with pieces | 0.3 – 0.5 % |
| Application | Stabilising system | Properties | Usage level |
|---|---|---|---|
| Dressings with 30% fat | Stabimuls SCDH 29 | Integrated compound for the hot production of dressings with 30% fat; various flavours possible (American, French, 1,000 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.
| Application | Stabilising system | Properties | Usage level |
|---|---|---|---|
| Ketchup, 7-20% tomato paste | Stabisol K 7 HV | Strategy for reducing tomato paste without losing the attributes of the ketchup | 3 – 6 % |
| Ketchup, 0-20% tomato paste | Stabisol KO 3 | Strategy for producing red sauces without tomato paste but with the consistency of tomato ketchup | 3 – 6 % |
Soups and sauces
Our stabilising systems developed specifically for soups and sauces provide consistency and high stability.
| Application | Stabilising system | Properties | Usage level |
|---|---|---|---|
| Hollandaise sauce | Stabimuls SHF 3 | System for the production of smooth and glossy sauces of the Hollandaise type; acidified, pasteurized | 2.8 % |
| Emulsified sauces such as Béchamel sauce | Stabisol WS 4 | System with high whitening power and heat stability | 0.25 – 0.50 % |
Brochures
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Full deli food range
