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.

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

Tel.: +49 (0) 41 02 202 003
info@hydrosol.de

Low-fat mayo sauce with less than 30% fat
ApplicationStabilising systemPropertiesDosage
Low-fat mayo sauce with 15% fat for cold productionStabimuls M 15 CRS OCEgg yolk powder based integrated compound for mayo sauces, fat content can be adjusted to 15 - 20% via the dosage1.5 - 1.6%
Low-fat mayo sauce with 15% fat for cold productionStabimuls M 15 KSCEgg-free compound for mayo sauces, fat content can be adjusted to 10 - 15% via the dosage0.5 - 0.6%
Low-fat mayo sauce with 15% fat for cold productionStabimuls M 15 CWC NEgg yolk powder based integrated compound for mayo sauces, fat content can be adjusted to 10 - 20% via the dosage5.5 - 8.0%
Low-fat mayo sauce with 25-35% fat for cold productionStabimuls MR 52Egg-free integrated compound for mayo sauces1.5 - 5.0% partly in combination with starch
Low-fat 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 31-49% fat
ApplicationStabilising systemPropertiesDosage
Low-fat mayo sauce with 32-40% 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%
Low-fat 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
Low-fat mayo sauce with 50-70% fat
ApplicationStabilising systemPropertiesDosage
Low-fat mayo sauce with 50% fat for cold productionStabimuls MRH 201Egg yolk powder based integrated compound for mayo sauces, fat content can be adjusted to 45 -55% via the dosage2.5 - 3.0% partly in combination with starch
Low-fat mayo sauce with 50% fat for hot or cold productionStabimuls MR 51 MVEgg-free compound for mayo sauces, fat content can be adjusted to 40 - 50% via the dosage2.0 - 2.7% partly in combination with starch
Low-fat mayo sauce with 65-70% fat for cold productionStabimuls MRH 101Egg yolk powder based integrated compound for mayo sauces, fat content can be adjusted to 60 - 70% via the dosage1.2 - 1.8%
Low-fat 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 – 3.1 %
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 %
Vegan dressing with 30% fat for hot productionStabimuls SCDH 30 VEgg-free integrated compound, different flavours possible (e.g. garlic, ranch)1.8%
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%
Vegan Bolognese sauce for hot productionStabisol KO 3Compound that can be used in combination with a texturate such as Stabiprot SunTex 51 Crisps for plant-based alternatives to Bolognese sauce, sterilisation possible2.5%
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%
Vegan burger sauce with 30% fatStabimuls VBS 30 RangeClean label variant without E-No. for cold production and conventional variant for hot production3.55 - 4.3%

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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