Hydrosol is your partner for dairy products. We develop and produce innovative stabilizing
systems, and our experts work to order for specific customer solutions.
We keep an eye on the market, so we can offer comprehensive advice and assistance for the
latest challenges.
Today's trend products made easy, with Hydrosol stabilizing systems
- Creamy, low-fat stirred yogurts
Stabilization with milk protein and vegetable fibre, extensive options for adjusting texture and viscosity, protective colloid effects and syneresis prevention. - Cream cheese and ricotta
Adjustment of mouth feel and creaminess, control of processing viscosity - Greek and Turkish yogurt specialities
Stabilization with or without gelatine, so yogurt can meet Halal standards. - Declaration-friendly solutions
Are you looking for declaration-friendly alternatives for specific ingredients?
We can find a solution that won't make you compromise on product characteristics.
Our dairy Technology Center works to serve you better.
It takes intensive application research to make our tailor-made stabilizing systems. With our own dairy Technology Center, we have the advanced lab facilities and pilot plants to do the job right.
An important success factor:
The Stern-Wywiol Gruppe Know-How Connection
The companies in our group often work together to solve challenges, for the benefit of all concerned. For example, our sister company SternVitamin has developed solutions for vitamin-enriched milk beverages, while HERZA Schokolade, another company in the group, offers bacteria-reduced coated small chocolate specialities for use in yogurts.
Learn more on our website,
or contact us:
Telefon +49 / (0) 4102 / 202 - 003
