Hydrosol, the specialist in stabilizing systems, is systematically continuing its expansion course of recent years. At the Technology Centre in Ahrensburg, near Hamburg, with its wide diversity of state-of-the-art equipment, technologists and research scientists develop stabilizing systems tailor-made to the needs of different industries. At FIE 2013 in Frankfurt (Stand 8H30) the company will present its latest innovations for dairy products, deli foods, and meat and fish specialties.
Dairy products and deli foods: Creating ideas, optimizing production processes
The new functional systems for yoghurt cubes that can be used in salads as a fresh, low-fat alternative to feta cheese offer dairies additional sales potential. They are simple to produce and can be given an individual flavor by adding herbs or other flavorings.
Specifically for athletes and other persons with high protein requirements, Hydrosol has developed a salad dressing with a protein content of over eight percent. The dressing adheres well to the salad, and its flavor and visual appearance can be varied to meet individual needs.
The idea behind the development of the Stabisol Easy series was to simplify production processes. The agglomerated stabilizers facilitate the processing of powdered substances with water. When starch and similar powders are mixed with water, lumps tend to form. In order to prevent this it is usual to make up pre-blends in which the stabilizer is dissolved. With Stabisol Easy this step is now superfluous. The stabilizers are agglomerated by the fluid bed method so that they disperse readily and uniformly in liquids without forming lumps. An advantage that can be used in many fields of production – including stabilisation of dairy cream and the manufacture of mayonnaise.
Reconstituted alternatives to cheese
With the aid of new stabilizing systems from the Stabisol series, dairies, deli food manufacturers and producers of snacks and processed cheese can create various alternatives to semi-hard cheese and curd, cream or processed cheese. The finely adjusted hydrocolloid and protein mixtures stabilize the consistency of all manner of different end products. The reconstituted specialties can be used for numerous applications – for example on pizza or in pies, as fillings for sausage or snack meals, in dip sauces and desserts, or as a sandwich spread. Besides being easy to produce, the reconstituted products offer attractive potential for cutting costs. They are usually less expensive than traditional cheese, since most of them can be made with vegetable fat. At the same time they have good functionality and result in convincing product quality.
Innovative clean-label solutions
In response to the increasing demand for clean-label products on the part of consumers, Hydrosol has widened its range of label-friendly stabilizing systems. Complexes of active substances without E numbers are now available for dairy products, ice cream, sandwich spreads, fruit preparations, mayonnaise, meat and sausage, and freeze-thaw resistant products. The stabilizing effect of the new products is based on functional ingredients that do not have to be declared as additives.
Meat products: Economical production, more convenience, high enjoyment value
For the meat processing industry, Hydrosol has developed new functional systems for use in minced meat and convenience products. The functional ingredients from the HydroTOP series offer financial advantages in the manufacture and processing of minced meat products. They are suitable for hamburgers, meat balls, chicken nuggets and meat fillings for pasta dishes. The newly developed product HydroTOP High Gel 20, for example, forms a heat-stable gel with a structure similar to that of meat, which greatly enhances the texture even of recipes with a reduced meat content. It also considerably lessens the weight loss resulting from thermal treatment.
Convenience products such as breaded escalopes, goulash and marinated meat stay tender and succulent after cooking with the new complexes from the PLUSstabil series. These complexes of active substances are injected into the meat pieces like brine; they change the structure of the protein and increase water absorption. The connective tissue is softened, with the result that meat pieces with a shorter maturing time and pieces with a high collagen content remain tender however they are cooked. In this field, Hydrosol offers tailor-made systems for different end products—breaded, frozen, freshly marinated or pre-cooked for the microwave.
Keeping ahead with extensive applications technology
All Hydrosol’s business revolves on modern applications research. At the Technology Centre, enlarged to an area of 3,000 square meters, the technologists have four different laboratories at their disposal for testing deli foods, dairy products, meat and fish. Each laboratory is fitted with state-of-the-art equipment for trials. One example is the new fluid bed processor that widens Hydrosol’s range of services to include coating, drying, agglomeration and granulation.