Customers pay very close attention to deli foods, meats and sausage products. They have to taste and look right. Hydrosol application researchers have developed efficient functional compounds for these products, that help you save money while meeting high quality demands.
Attractive trend products made easy,
with tailor-made solutions from Hydrosol:
- Soups and sauces
Hydrosol's functional ingredient complexes for soups and sauces ensure reliable production with consistent high product quality. You give your foods the specific qualities they need, for sensory pleasure and physical shelf-life. - Meat fillings for pasta and meat pastry
Our compounds give meat fillings better storage and cooking stability, bind moisture and prevent drying during storage and cooking, for the perfect meat dough or filling consistency. - Fish curing and pickling solutions
Hydrosol offers stabilizing systems that are optimized for the professional production of enzyme-cured fish products. Popular fish specialties and trend products make special demands on functional ingredient compounds, and we meet them. - Boiled and pressed ham
Ham injection additives help bind water, prevent syneresis, help slices stay together, and improve cutting. - Fresh meat
Inside marinating makes fresh meat more tender, and minimizes frying loss. The product stays fresher longer and tastes better. - Surimi
Texturants for reconstituted products like Surimi. - Declaration-friendly solutions
Are you looking for declaration-free alternatives? We can find a solution that won't make you compromise on product characteristics.
We develop tailor-made products at our meat and deli Technology Center.
Longer shelf life, effective meat binding for convenience products, and the development of sausage and ham specialties are among our core competencies. For deli foods, we develop functional complexes for ready meals, soups, sauces, ketchups, mayonnaise and dressings.
The Stern-Wywiol Gruppe Know-How Connection: Hydrosol and Mühlenchemie get together to get meat pastries into shape.
The companies in our group often work together to solve challenges together. Take meat pastries, for example. Often, the dough cracks during freezing, causing the meat filling to dry out. Mühlenchemie and Hydrosol worked together to create a tailor-made solution. It consists of two components - Mulgaprime 90 F by Mühlenchemie, to give better dough stability and flexibility, and HydroTOP by Hydrosol, for the perfect consistency of the meat filling with minimal moisture loss.
Learn more on our website, or contact our Singapore office:
Stern Ingredients Asia-Pacific Telephone +65 / 656 920 06
