Our competence is our most valuable asset.
The following examples from our experience show some of these complex relationships:
A thorough knowledge of the raw materials
The use of hydrocolloids demands a great deal of knowledge and experience. By approving a large number of vegetable polysaccharides, the European governments have documented their different functions as thickeners and gelling agents. But for the user it is very difficult to pin down the different properties of the individual components, since it is the interaction of hydrocolloids, proteins and emulsifiers that leads to synergisms and thus produces good results.
The recipe for the finished product
The components of stabilising systems nearly always interact with other ingredients of the recipe. For example, combining certain hydrocolloids with the calcium and protein of the milk may result in the desired gelation.
The production process
Our complexes of active substances are geared to the customer’s different production processes and developed individually. Aspects to be taken into account include the sequence in which the ingredients are added, the way the dispersion is made, stirring and shearing conditions, processing times, temperatures, and the pH.
Logistic requirements
The choice of a stabilising system is determined by the desired shelf-life of the end product, the type of packaging and the transport and storage conditions. In the case of foamed dairy products, for example, it is important to ensure that the suspension of the gas bubbles remains stable even if the products are transported over long distances and subjected to temperature fluctuations.
Uses and consumer expectations
The quality of a food is defined by the expectations of the consumer and its suitability for a particular purpose. The stabilising system must be geared to this specific purpose. This is especially important in the case of products intended for further processing, such as salad mayonnaises that are to be mixed with other ingredients or sauces that have to withstand baking or microwaving.
Profitability requirements
Stabilising must be cost-effective, which means it has to be carefully adjusted to the particular requirements. Attributes of the compound that are not necessary for the product are wasted profit.