{"id":5017,"date":"2024-03-25T14:09:05","date_gmt":"2024-03-25T13:09:05","guid":{"rendered":"https:\/\/new.hydrosol.de\/stabilizing-system-for-mayonnaise-a-hidden-champion-in-food-market\/"},"modified":"2024-12-09T14:48:04","modified_gmt":"2024-12-09T13:48:04","slug":"stabilizing-system-for-mayonnaise-a-hidden-champion-in-food-market","status":"publish","type":"post","link":"https:\/\/hydrosol.de\/es\/informacion-de-prensa\/stabilizing-system-for-mayonnaise-a-hidden-champion-in-food-market\/","title":{"rendered":"Stabilizing system for mayonnaise a hidden champion in food market"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"5017\" class=\"elementor elementor-5017 elementor-3451\" data-elementor-settings=\"{&quot;ha_cmc_init_switcher&quot;:&quot;no&quot;}\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a509849 e-flex e-con-boxed e-con e-parent\" data-id=\"a509849\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;_ha_eqh_enable&quot;:false}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-8c313c5 elementor-widget elementor-widget-text-editor\" data-id=\"8c313c5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Hamburg, March 2024<\/strong> \u2013 It gives salads, sandwiches and burgers that special something \u2013 no wonder mayonnaise has been so popular around the globe for so long, as the Hydrosol Stabimuls MRH range shows. These stabilizing systems for mayonnaise and mayo sauces with different fat contents have been bestsellers in the Hydrosol portfolio for 20 years. Hydrosol Team Lead Product Management Katharina Burdorf notes, \u201cSome of our customers ask specifically for systems that have proven themselves and are well established in the market. Safety plays the central role here, since the systems include ingredients like powdered egg yolk which must stand up to strict quality controls.\u201d   <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-989a4e2 e-con-full e-flex e-con e-child\" data-id=\"989a4e2\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;_ha_eqh_enable&quot;:false}\">\n\t\t<div class=\"elementor-element elementor-element-7b73794 e-con-full e-flex e-con e-child\" data-id=\"7b73794\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;_ha_eqh_enable&quot;:false}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-d5e439e elementor-widget elementor-widget-text-editor\" data-id=\"d5e439e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>The Stabimuls MRH range comprises 18 different systems, each of which have their own properties. Some are tailored to the food laws of specific countries, for example regarding the fat or egg content in the final product. Others meet special customer requirements, for example by making it possible for customers to use their own starches. \u201cOur Stabimuls MRH systems are now in use in more than a dozen countries,\u201d says Katharina Burdorf. \u201cWhether MENA countries, Latin America, Asia, or Eastern Europe, with these systems mayo sauces for any taste can be made.\u201d     <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-0423a4d e-con-full e-flex e-con e-child\" data-id=\"0423a4d\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;_ha_eqh_enable&quot;:false}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-1f9ce21 elementor-widget elementor-widget-spacer\" data-id=\"1f9ce21\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-c3f0901 e-con-full e-flex e-con e-child\" data-id=\"c3f0901\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;_ha_eqh_enable&quot;:false}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-8159983 elementor-widget elementor-widget-text-editor\" data-id=\"8159983\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>The systems are full compounds for different fat contents, from 25-35 percent to 50 percent to as high as 60-70 percent. They consist largely of powdered egg yolk, modified starch, and hydrocolloids. They can be easily produced on standard mixing equipment with vegetable oil, water, vinegar and sugar, and depending on the product also with various herbs and spices. If the spices are pretreated for microbiological reasons, for example by separate heating, deli products like burger sauces can also be produced cold.   <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-45664d7 e-con-full e-flex e-con e-child\" data-id=\"45664d7\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;_ha_eqh_enable&quot;:false}\">\n\t\t<div class=\"elementor-element elementor-element-5206fe6 e-con-full e-flex e-con e-child\" data-id=\"5206fe6\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;_ha_eqh_enable&quot;:false}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-c3e2eb0 elementor-widget elementor-widget-spacer\" data-id=\"c3e2eb0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-c3593eb e-con-full e-flex e-con e-child\" data-id=\"c3593eb\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;_ha_eqh_enable&quot;:false}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a6569b5 elementor-widget elementor-widget-text-editor\" data-id=\"a6569b5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>\u201cThe Stabimuls MRH systems have proven themselves for many years, and are also very flexible,\u201d says Katharina Burdorf. \u201cFor example, these compounds can be used to make regional specialities as well as economical recipes. The most expensive thing about mayonnaise is the fat. If we reduce the fat content to 25-35 percent, it can save costs.\u201d Regardless of that, the final mayonnaise or mayo sauce products offer convincing, proven quality, with creamy texture and a gleaming appearance. Even with high fat contents, they still have a pleasantly light consistency.   <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>It gives salads, sandwiches and burgers that special something \u2013 no wonder mayonnaise has been so popular around the globe for so long, as the Hydrosol Stabimuls MRH range shows. These stabilizing systems for mayonnaise and mayo sauces with different fat contents have been bestsellers in the Hydrosol portfolio for 20 years&#8230;  <\/p>\n","protected":false},"author":7,"featured_media":3761,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"wf_post_folders":[],"class_list":["post-5017","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informacion-de-prensa"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Stabilization systems for mayonnaise | Hydrosol<\/title>\n<meta name=\"description\" content=\"Stabilization systems for mayonnaise to create mayo sauces for every taste \u25ba Read more now!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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