Hydrosol products for use in the dairy sector

Milk is a highly complex food, a balanced system of proteins, fat, carbohydrates and salts. When milk is processed to make new products, one of the most important tasks is to maintain this balance. Hydrosol’s applications research team has developed functional systems for stabilising a host of different products based on milk that offer economic benefits and meet the demands of the production line.

We will be pleased to develop a tailor-made solution for your product. Talk to us about it!

Hydrosol products for use in the dairy sector
Application	Stabilising System	Description
Fermented dairy products	Product series STABISOL J STABIPROT	Stabilising systems for yoghurt, sour cream, kefir, rashenka, labneh and laban. Fresh or thermized. Texturizing and viscosity adjustment; protective colloidal effect and prevention of syneresis.
Puddings and desserts	Product series STABISOL P	Stabilising systems for pasteurized and UHT-treated desserts. Also for whipped products such as mousse and cream toppings. Texturizing, rheology and adjustment of processing viscosities; stabilising of foam and prevention of syneresis.
Acidified milk drinks	Product series STABISOL BMJ	Hydrocolloid mixtures to prolong storage life and achieve a protective colloidal effect in drinks based on yoghurt and/or whey; also for fruit juices containing milk, smoothies and yoghurt shakes.
Milk drinks	Product series STABISOL MSM	The Stabisol MSM hydrocolloid/milk protein compounds give flavoured milk drinks such as cocoa and foamed milk shakes the necessary stability, viscosity and creaminess and give shakes a fine, stable foam.
Dairy and vegetable cream	Product series STABIMULS Vega	Foam stabilisers and emulsion formers. For dairy and vegetable creams for cooking or whipping. Purely vegetable; based on water, milk or soy milk with vegetable fat. Suitable for pasteurized or UHT-treated products.
Ice cream, sorbets, water ice and sherbets	Product series STABIMULS IC	The hydrocolloid/emulsifier complexes adjust products to the desired overrun, mouth feel and melt.
Quark and cream cheese, dips and spreads	Product series STABISOL Q STABIPROT	Stabilising systems for fresh and whipped quark desserts and herb quark. For adjusting mouth feel and creaminess and controlling processing viscosities. Increases yield, e.g. in the case of quark.
Processed cheese	Product series STABISOL MS STABIPROT	Combinations of emulsifying salts, proteins and hydrocolloids, also for reconstituted products; consistencies from creamy or sliceable to grateable. Adjustment of consistency and melting and baking properties.
Cheese specialities	Product series STABISOL PBT STABISOL Z STABISOL F STABIPROT	Easily dispersed hydrocolloid/protein mixtures for deep-fried cheese sticks, cheese patties, cream cheese slices/spreads or reconstituted white cheese, ricotta etc. Innovative end products with inexpensive recipes. Stabisol gives products the necessary consistency and stability, also for baking and deep-frying with simple technology.
Reconstituted products	Product series STABIMULS R STABIPROT	Stabiliser/emulsifier/protein compounds, also for reconstituted products with properties similar to milk, cream, ricotta or processed cheese. Control mouth feel, consistency and emulsification and stabilise suspensions.