Stabilising and emulsifying systems from Hydrosol let you precisely adjust the properties of your products. We'll partner with you to develop and produce solutions specifically tailored to your needs. And Hydrosol does even more - we keep an eye on the world markets, and can help you adapt to the latest challenges.
Yoghurt stabilising
- Clean Labelling
- Reduced recipe costs
- Improved mouth feel
- Use lower amounts of costly dry matter
- Special stabilising systems for Greek-style yoghurt
Dairy and vegetable cream stabilising
Stabilising of vegetable whipping cream
- High whipping volume
- Extended shape stability
- Good processing properties
- Freeze and thaw-stable
Cream stabilising
- Simple handling with our Laboron S-68 liquid stabilising system
- Prevents fat separation in cream production
Cream cheese stabilisers
- Protective colloid effect
- Stable finished products
- Individual viscosity control
- Longer physical shelf life
- Good mouth feel
- Syneresis stability
- Recipe development for batch and continuous processes
- Also for manufacture without high-pressure homogenisation
Processed cheese manufacture
- Soft types for spreads
- Firmer types in slices
- Toppings, such as for pizza
- Individual browning control for au gratins
- Nacho dips
- Convenience products
Our dairy laboratory works for our customers.
Tailor-made stabilising systems require intensive applications research. Our dairy laboratory has the advanced equipment and pilot plant facilities to fully develop and test your product.
Key to your success –
The Know-how Connection in the Stern-Wywiol Gruppe
Again and again, the companies in our group create synergy effects and solve challenges together for the benefit of Hydrosol customers. For example, our sister company SternVitamin has developed solutions for vitamin-fortified dairy drinks. Another group member, OlbrichtArom, offers flavours for new taste sensations.
Find out more on our website
or get in touch with us directly.
Phone +49 / (0) 4102 / 202 - 003
