Stern to launch cheese stabilizers at Fi Asia

Stern to launch cheese stabilizers at Fi Asia

Expanded Hydrosol range now includes customized functional systems for cheese preparations and reconstituted alternatives to cheese.

Customized stabilizing systems for different types of food, vitamin and mineral premixes to meet modern trends and innovative solutions for the baking and milling industries—at FI Asia in Jakarta, Stern Ingredients Asia-Pacific will present its latest new products. Its sister company Berg + Schmidt Asia will also be represented on the joint stand No. D21 with novel products from its lecithin range.

As the international marketing company of the Stern-Wywiol Gruppe, Stern Ingredients Asia-Pacific represents the ranges of its German sister firms Hydrosol, Mühlenchemie, SternEnzym and SternVitamin. Hydrosol, one of the rapidly expanding enterprises in the international market for stabilizing systems, has extended its range to include customized functional systems for cheese preparations and reconstituted alternatives to cheese. The applications for these include pizza toppings, and they are directed in particular towards the restaurant trade and bulk consumers.

Further innovations are stabilizing systems for processed cheese, cheese dips and cheese sauces for cooking. They can be used in analogue or semi-analogue formulations. In view of regional milk shortages, Hydrosol has also developed combinations of active ingredients for the production of whippable vegetable cream. At high outdoor temperatures these offer much better foam stability than real cream. Moreover, the products from the Stabimuls series prevent syneresis. A further focus is on new stabilizing systems for the cost-effective production of hot dogs consisting of poultry meat in approved halal quality. 

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