Hydrosol develops tailor-made innovations at its own hydrocolloid laboratory
The development and production of compounds of active ingredients on the basis of individual functional components such as hydrocolloids, proteins and emulsifiers is a fine art that demands a knowledge of the relevant products, experience, and continuous applications research. The single ingredients in the compound interact, with strong synergistic effects.
Integrated functional systems
A knowledge of the different functions of the raw materials and their worldwide availability is essential for the production of compounds. We regard ourselves as designers, integrating different materials to make up a complete functional system.
The Technology Centre:
interdisciplinary applications research on the highest level
Hydrosol’s individual solutions are devised in our laboratories at the Technology Centre of the Stern-Wywiol Gruppe. The centre comprises the dairy laboratory, the meat laboratory, the deli food laboratory, the ice cream laboratory and also some other laboratories where our experts spend their days developing new, innovative products. The modern Technology Centre is an expression of our passion for developing new ideas and optimizing each new product until it is ready for practical use. With its ten laboratories on an area of more than 2,000 m² the Technology Centre is unique in size and equipment for an enterprise independent of the big organizations. The group’s research and development work is conducted there on a centralized basis in order to facilitate the transfer of know-how. A cooperative, interdisciplinary approach and a broad view of the ingredients world are characteristic of our everyday philosophy.
The dairy laboratory: specific adjustment of milk-based products
“We give dairy products the individual look and feel consumers expect of branded products. To do that we control texture, flavour and appearance with systems made up of a diversity of active ingredients whose functionalities have synergistic effects.”
Thies J. Meier, Head of Research and Development - Milk, Ice Cream and Deli Foods
In our dairy laboratory we develop tailor-made stabilising systems. Our modern pilot plant includes a UHT tubular heat exchanger for yoghurt, pudding and similar products, a UHT device for highly viscous foods like processed cheese, a whipping machine for mousse, various emulsifying machines with direct or indirect heating for cream cheese, and also high-pressure homogenizers. Our specialists then apply the results of our trials to the industrial-scale plant at our customers’ factories.
The meat laboratory: our own little butcher’s shop
“Our customers want to manufacture top-quality meat and sausage products at economical prices. We develop functional systems geared specifically to these requirements. In particular we offer innovative solutions for restructured meat products and for prolonging the shelf-life of meat and sausage.”
Friedemann Nau, Applications Manager – Meat Technology
Besides optimizing the shelf-life of products and creating efficient meat binding systems for convenience products, our core competences include developing sausage and ham specialities: French gourmet ham, finest quality German ham, English sandwich ham, Arabian poultry products, Italian pizza ham or Russian ham specialities. In our meat laboratory we develop special injection additives for these applications and recipes that we can modify and optimize as the customer wishes.
For our practical tests we have access to a large number of selected raw materials such as animal and vegetable proteins, thickening and gelling hydrocolloids, flavouring agents and phosphates. Besides a vacuum cutter and a micro-cutter, the meat laboratory’s technical equipment includes a combined cooking and smoking plant. In the large cold store we can test additives for ham injection at different temperatures with a 76-needle injector and a tumbler.
The deli food laboratory: new solutions to meet customers’ increasing demands.
“Consumers are extremely particular about the quality and diversity of deli specialities, but manufacturers are experiencing financial pressure to rationalize production methods. In order to meet the demands of both sides we develop complexes of active ingredients for ready meals, soups, sauces, ketchups, mayonnaises and dressings in our own deli food laboratory.”
Rolf Bialek, Applications Manager – Deli Foods
Our deli food laboratory is equipped with the latest devices and pilot plant for making many delicatessen specialities: mixing and emulsifying machines for mayonnaises and sauces, autoclaves for sterilized ready meals and tubular heat exchangers with high-pressure homogenizers for UHT-treated sauces and soups are just a few examples. Our company Hydrosol draws on years of experience in formulations, process technology and the interactions of raw materials to create tailor-made stabilising and texturizing systems. Highlights of this work include hydrocolloidal filling aids for ready meals, functional systems for deli salads and dressings and our dried hydrocolloid/egg compounds for the mayonnaise industry.
The ice cream laboratory: ice cream takes competence.
“Although emulsifiers and stabilisers only make up a very small part of the ice cream, the right choice and composition of the individual components is decisive for the success or failure of the end product. We adjust all the relevant product attributes in close cooperation with our customers.”
Eike Meyer-Wetjen, Technical Sales Ice Cream
Hydrosol will help you fulfil even unusual wishes or requirements – whether it is a case of standard or premium ice cream production, of launching a new speciality or enhancing an existing product.
The trial spraying plant: spray drying, spray crystallization and microencapsulation
“On our trial spraying plant, that can be configured individually, our experts from the various disciplines carry out extensive tests for developing powdered products and optimizing formulations. We produce samples under realistic manufacturing conditions so that it is easy to up-scale them for industrial plant.” Read more about our trial spraying plant here.