For fermented dairy products, the firm, based in Ahrensberg, Germany, has created stabilising systems to replace modified starch.
"We were asked to make a sour cream product with a label-friendly ingredient statement," said Thies Meier, head of applications technology. "It had to be suitable for cooking; it must not curdle when heated and was to have good whitening power. We met this challenge with a combination of proteins and pectins."
Hydrosol has introduced starch alternatives for stabilising yogurts from its Stabisol J series, combining dietary fibres and hydrocolloids such as pectin or carob gum with milk protein fractions.
For ice cream, the firm has developed applications for egg yolk powder as a natural emulsifier. Part of its Stabimuls IC series, suitable for organic products, they help adjust melt; viscosity and consistency; texture and rheological properties.
Ordinarily, high-fat, scalded sausages would contain insufficient meat protein to emulsify the fat. They would have to be stabilised with fat emulsions, demanding more work, cost and storage space. Hydrosol's new emulsifier compound PlusMulson Prot 30 can help make quality, high-fat sausages with good bite without precipitation.
Hydrosol has launched PlusStabil Ultrabind, a ham injection stabiliser for use when large amounts are to be injected, which can achieve high yields of more than 180% with smoked ham pieces. It delivers homogenous ham slices with firm consistency and without 'carrageenan streaks'.