Stabilizing Systems for Dairy Products – Always at the Forefront of the Trends
Hydrosol stabilizing systems are always at the forefront of the current market trends, and are used in milk production and dairy processing. They help our customers make in-demand dairy products in high quality, whether fermented milk products like yogurt drinks, neutral milk products like desserts, various kinds of cheese preparations, vegetable fat cream, or ice cream. We make sure of it through our long expertise in the use of ingredients and in working with milk as a raw material.
Milk is a complex food that offers a balanced ratio of proteins, fats, carbohydrates, and salts. When using additives it is critical to maintain this balance.
Texture Improvement Through the Targeted Selection and Combination of Milk Protein Fractions
As expectations rise, it is increasingly important to distinguish among milk protein fractions. It takes extensive experience to select the right protein fractions that can be combined synergistically with other substances to form strong function complexes. Through the targeted use of binding agents we work to get the ideal texture without phase separation or syneresis.
Tailor-Made Stabilizing Systems for Market-Specific Requirements
Another aspect is knowing the specific requirements of international markets and taking them into account during development – for example, refinements in manufacturing techniques, or specific regional flavor and texture preferences. Hydrosol has an extensive portfolio of stabilizing systems and texturing systems for many different dairy products. These systems meet the highest quality, economy, and product requirements.
Fermented Milk Products
Be it for fermented milk products like yogurt, fermented beverages, sour cream, quark, or cream cheese preparations, we have the right stabilizing and texturing systems. They don’t just optimize the process stability, they also enable the targeted adjustment of the desired product characteristics – creaminess, full mouthfeel, and fine flavor are the cornerstones of our flexible solutions.
Neutral Dairy Products
There is a huge variety of neutral dairy products. Hydrosol enables the production of many of these applications, from light foams to creamy desserts, as well as various milk beverages like cocoa beverages. A pleasant mouthfeel and the highest stability are fundamental requirements, as is meeting various market expectations. From economical solutions like recombined milk to premium products like high protein pudding, we always have the right stabilizing system.
Vegetable Fat Cream and Dairy Cream
Whipping cream for cake, fruit, desserts, or ice cream, or for use in hot sauces, soups, and casseroles – with our stabilizing systems you can make vegetable-based cream that steps up with outstanding product characteristics.
Whipping conventional dairy cream is a special challenge for stabilizing technology. Our innovative ingredient combinations improve not just the consistency, but also the whipping behavior and foam stability of cream.
Cheese Preparations
With our innovative functional systems we offer dairies, deli food producers, snack makers, and processed cheese producers easy and economical ways to make alternatives to conventional cheese, white cheese, and spreadable cheese. These specialties meet the highest quality standards and are ideal for gratinating, as fillers for sausage and snack products, for dips, as bread spreads, and for salads.
Ice Cream
With Hydrosol stabilizing systems, melting behavior, viscosity, consistency, texture, and rheology can be adjusted to suit, regardless of whether the product is standard, premium, a new introduction, or an improved version. Our specific combinations are suitable for many different kinds of ice cream, from milk ice cream and ice cream to soft-serve ice cream and sorbets.
