Hydrosol products for deli foods and ready meals

Manufacturers of ready meals are well aware that cutting the production costs gives them a decisive lead over their competitors. Hydrosol’s filling aids permit uniform, fast and profitable filling of top-quality products. That has made us Germany’s market leader in this field. Our stabilising systems for deli foods offer food manufacturers the necessary safety in their production processes and ensure reliable results.

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

Hydrosol products for deli foods and ready meals
Application	Stabilising System	Description
Ready meals	Product series Tecnogel	Filling aids; processing aids based on hydrocolloids and co-agents for sterilized, pasteurized and fresh ready meals. Adjustment of the optimum filling viscosity for lumpy products; precise distribution of the value-giving ingredients and protection against mechanical damage resulting from pumping, stirring or filling.
Soups and sauces	Product series STABISOL ML	Hydrocolloid compound for good water binding; adjusts rheology and stabilises the end products.
Mayonnaises, emulsified dressings	Product series STABIMULS MRH	Integrated egg compound adjustable to a fat content of 3 to 80 % and also the desired viscosity and shelf-life. Suitable for cold or hot processing in batches or as a continuous system.
Vegetarian products: mayonnaises and emulsified sauces/dressings	Product series STABIMULS MR	Integrated vegetarian compounds without egg or milk; for 3 to 80 % fat.
Clean label: mayonnaises without E numbers	Product series STABIMULS MRH GR	Integrated egg compounds for mayonnaises with a 40 to 80 % fat content, without E numbers, which can be adjusted to the desired viscosity.
Freeze-thaw resistant mayonnaises	Product series STABIMULS MRH GTS	Integrated egg compounds for mayonnaises with a 40 to 60 % fat content which are still creamy and well emulsified after freezing (e.g. for transportation) and subsequent thawing.
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. Stabilise suspensions.