Mouth feel for vegetarian and vegan alternatives

Vegetarian and vegan alternatives to meat, dairy and deli foods

Modern system solutions combine enjoyment, convenience and healthy nutrition.

More and more consumers are giving up meat. The main growth drivers in this category are flexitarians, who are reducing their meat consumption for health or ethical reasons. The demand for alternatives to sausage and meat is rising accordingly. Worldwide, sales of substitutes for dairy products have also risen sharply in recent years.

Soy meat, tofu, seitan and tempeh were the alternatives of first resort, but consumer expectations have risen. The success of modern vegan and vegetarian products is due to the fact that they offer consumers familiar flavours and textures despite not containing meat. For cheese substitutes, along with appearance, taste and technological equivalence, economical and production technology factors play a key role in development.

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

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

Emulsified products
ApplicationStabilising systemPropertiesDosage
Vegan cold cutsHydroTOP VeganAll-vegetable all-in system. Optimum bite and excellent sliceability, gluten-free15 % in the final product
Vegan hot dogsHydroTOP Vegan HT 1SBased on sunflower protein, excellent texture when consumed hot14 % in the final product
Allergen-free cold cutsHydroTOP VEGAN SFSoy free complete system with numerous applications: cold cuts, salami, bacon and more.Depends on product
Universal binding systemHydroTOP High Gel 30Flexible system for further manufacture, for example nuggets3 – 8 % in the final product
Texturate-based products
ApplicationStabilising systemPropertiesDosage
Vegan balls & burgerHydroTOP Vegan Patty RangeAllergen-free system, juicy bite, meaty structure, versatile use11 % in the final product
Vegan nuggetsHydroTOP Perfect DVersatile solution for nuggets, without mixing directly applicable1-3% in the final product
Sausage casings
ApplicationStabilising systemPropertiesDosage
Vegan sausage casingsHY-SmartCasing VRHydrocolloid-based system for coextrusion lines9.5 %
Neutral products
ApplicationStabilising systemPropertiesDosage
Alternatives to milkStabisol GCL 2Flexible system for producing vegan alternatives to milk based on various plant-based sources0.2%
Alternatives to milkStabisol SH 50 VIntegrated compound for the production of vegan alternatives to milk based on sunflower and oat3.1 %
Alternative to milkStabisol OD V 1Integrated compound based on oats, also suitable for the production of oat drinks containing cocoa2.2 - 2.4%
Alternative to milkStabisol BD V 1Integrated compound based on buckwheat, for a pleasant taste and a creamy mouthfeel2.7%
Alternative to barista milkStabimuls BM V 2System that forms an ideal foam and is stable in coffee0.4%
Coffee with vegan alternative to milkStabimuls K2GOSystem for stabilising ready-to-drink coffee beverages0.8%
PuddingHydrobest Pudding V RangeAll-in-compounds for the production of vegan puddings in different flavours (e.g. vanilla, chocolate)5.0 - 6.5%
Sour products
ApplicationStabilising systemPropertiesDosage
Alternatives to yogurtStabisol JFK-1Flexible system for producing vegan alternatives to yogurt based on various plant-based sources2.7 – 4.5%
Alternatives to yogurtStabisol JVCL 1Flexible clean label system for the production of vegan alternatives to yogurt based on various plant-based sources5.5 %
Alternatives to sour creamStabisol JS VCL 1Flexible clean label system for the production of vegan alternatives to sour cream based on various plant-based sources3.8%
Alternatives to cream cheeseStabisol FK Vegan 5System with only one E number for the production of vegan alternatives to cream cheese based on fava bean9.75%
Alternatives to cream
ApplicationStabilising systemPropertiesDosage
Vegetable-based whipping cream 8 - 16 % fatStabimuls ICR 150 OATSystem for vegan vegetable-based whipping cream suitable for the EU, high whipping volume, with oat protein, very low fat content, few E numbers, pleasant texture and taste1.7 - 2.0%
Vegetable-based whipping cream with 25 - 28 % fatStabimuls ICR 250 KASystem for vegan vegetable-based whipping cream suitable for the EU, high whipping volume and particularly milky taste2.5%
Vegetable-based whipping cream with 25 - 28 % fatStabimuls ICR 15 EUSystem for vegan vegetable-based whipping cream with suitability for the EU, high whipping volume and high stability of the whipped cream1.5%
Vegetable-based whipping cream with 25 - 28 % fatStabimuls ICR 134 PASystem for vegan vegetable-based whipping cream with high whipping volume, high stability of the whipped cream and low viscosity liquid phase1.3 - 1.4%
Vegetable-based whipping cream with 25 - 28 % fatStabimuls ICR 200 CNUTSystem for vegan vegetable-based whipping cream suitable for the EU, high whipping volume and few E numbers, end product without palm kernel fat, up to 40% vegetable drinks can be used instead of water in the recipe, can be produced without sugar2.0%
Vegetable-based whipping cream with 20-25 % fatStabimuls ICR 20 ISystem for vegan vegetable-based whipping cream with high whipping volume, creamy and full mouthfeel, high stability of the whipped cream, freeze-thaw stability of the liquid cream2.5 %
Alternatives to cheese
ApplicationStabilising systemPropertiesDosage
Pizza toppingStabisol Vegan KK 1Integrated compound for vegan pizza toppings with good melting behaviour22.7%
Alternatives to sliced cheeseStabisol PCVS 7Integrated compound for a sliceable vegan alternative to sliced cheese with a pleasant taste and high elasticity22.0%
Alternatives to grilling cheeseStabisol PCVBQSystem for a bake stable vegan alternative to barbecue cheese, suitable for barbecue and oven3.3 %
Alternative to Feta cheeseStabisol FET V 1Declaration-friendly integrated compound for a vegan alternative to Feta cheese, suitable for soaking in oil9.5%
Alternative to cottage cheeseStabisol CC Vegan 1Flexible system for the production of vegan alternatives to cottage cheese based on various plant-based sources4.8%
Vegan ice cream
ApplicationStabilising systemPropertiesDosage
Alternatives to ice creamStabisol IC V 1System for creamy vegan alternatives to ice cream based on various milk substitute drinks0.9 %
Alternatives to ice creamStabimuls IC V 2System for a creamy vegan alternative to ice cream based on coconut1.2%
Low fat mayo sauce
ApplicationStabilising systemPropertiesDosage
Low fat mayo sauce with 10 - 20% fatStabimuls M ExtraEgg-free integrated compound for the cold production of mayo sauces6.0 – 8.0 %
Low fat mayo sauce with 15 % fatStabimuls M 15 KSCEgg-free compound for the cold production of mayo sauces, fat content can be adjusted to 10 - 15% via the dosage0.5 - 0.6% in combination with starch
Low fat mayo sauce with 25 - 35 % fatStabimuls MR 52Egg-free integrated compound for mayo sauces in cold production1.5 - 5.0% partly in combination with starch
Low fat mayo sauce with 50 % fatStabimuls MR 51 MVEgg-free integrated compound for the hot or cold production of mayo sauces with a shiny appearance2.0 - 2.7% partly in combination with starch
Low fat mayo sauce with 50% fatStabimuls MV 50 GR 2Clean label integrated compound for the cold production of mayo sauces without egg and without E numbers4.0%
Low fat mayo sauce with 10 – 70 % fatStabisol MMULTI 1Egg-free combination compound for the cold production of mayo sauces with different fat contents0.5 – 7.5 %
Mayo sauce with 65 - 70% fatStabimuls MR 65 MBEgg-free compound for the cold production of mayo sauces with an ideal fat content of 65%0.85 – 1.40 %
Vegan Dressings
ApplicationStabilising systemPropertiesDosage
Dressing with 30% fatStabimuls SCDH 30 VEgg-free integrated compound for the hot production of dressings of different flavours (e.g. garlic, ranch)1.8%
Vegan toppings
ApplicationStabilising systemPropertiesDosage
Topping based on mayonnaise technology with 30% fatStabimuls Topping 30Integrated compound with flavouring components for the production of toppings in numerous flavours (e.g. mango-chili)4.0 – 6.0 %
Vegan sauces
ApplicationStabilising systemPropertiesDosage
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%
Vegan Bolognese sauceStabisol KO 3Compound that can be used in combination with a texture such as Stabiprot SunTex 51 Crisps for the hot production of plant-based alternatives to Bolognese sauce, sterilisation possible2.5%

Brochures

Interested in versatile cheese preparations and recombined alternatives?

Discover our innovations

Just order our brochure on Stabisol for cheese preparations and see how our stabiliser systems can help you benefit from the vegetarian trend.

Looking for ideas on vegan deli creams?

Find out more about our versatile integrated compounds.

Just order our Stabimuls product line brochure. In it you’ll find profitable ideas for egg-free delicatessen emulsions.

Vegan alternatives for dairy, meat and deli products

Complex trend products made simple, with stabilising and texturing systems from Hydrosol.

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