Hydrosol's stabilising and emulsifying systems allow you to adjust the properties of your products just as you wish. We are your partners. We develop and produce solutions tailored to your specific requirements. And not only that: we keep an eye on the international markets for you and help you meet the latest challenges.
Stabilising of stirred yoghurt
- Stabilising systems for efficient whey binding
- Adjustment of processing and final consistencies
- Smoothness, sheen, mouth feel and creaminess
- Cost-efficiency
Production of analogue “mozzarella” as pizza cheese
- Draws out into long threads
- Stable in the oven
- No exudation of fat
- Individual recipes: raw material base, flavour, colour, melting properties and degree of browning after baking can be adjusted to the customer's requirements
- Low cost: up to 30% saving
Production of processed cheese
- Consistency adjustable for individual customers
- Spreadable for cheese triangles or nearly liquid for filling in jars
- Cheese triangles no longer stick to the wrapping and stay spreadable nevertheless
- Solutions available for recipes based on vegetable fat
- Recipe development for non-manufacturers of cheese
Production of cream cheese slices
- New functional systems for cream cheese in slices
- Specially for hot countries where fresh milk is difficult to obtain
- Flexible recipe: the fat component can be butter fat or palm kernel fat
- Adjustment of consistency, texture and flavour to suit individual customers
- Continuous or batch production possible
Stabilising of yoghurt drinks like dough or ayran
- Our stabilising systems protect the proteins
- Stable end product from both acid and salty recipes
- Prevents syneresis
- No separation of water or precipitation of protein from the drink
Our dairy laboratory in the service of our customers.
Customized stabilising systems require intensive applications research. At our own dairy laboratory we have advanced equipment and pilot plant at our disposal.
One of the keys to success:
The Know-How Connection of the Stern-Wywiol Gruppe.
Again and again the companies in our group create synergisms and meet challenges jointly for the benefit of Hydrosol's customers. For example, our sister company SternVitamin has developed solutions for vitaminized milk drinks. Another member of the group, OlbrichtArom, offers flavourings for new taste sensations.
Find out more from our website,
or get in touch with us directly:
Phone +49 (0) 4102 / 202 - 003
