Wave goodbye to E numbers
For the deli food sector, it has developed stabilising systems that can be used instead of E 410, E 412, E 415 and E 1401 to E 1452.
"We have extended our Stabimuls MRH series for the cold production of mayonnaises and deli sauces from compounds to include products that enable manufacturers to do without E numbers," says Dr Dorotea Pein, innovation manager at Hydrosol. "For example, we have replaced xanthan gum, which is often used but unfamiliar to consumers, with natural thickeners. And we also offer alternatives to guar and carob gum, which are approved in the EU, even for organic products."
The functional systems are suitable for deli emulsions with a high fat content (70–80%), but can also be used in dressings with a fat content of 40–70%.
For the dairy sector, it has made stabilising systems that can be used instead of modified starch. In the new functional systems from the Stabisol J series, dietary fibres are combined with hydrocolloids such as pectin or carob gum and special milk protein fractions.
Part of the Stern-Wywiol group, Hydrosol devises stabilising systems adjusted to individual cases for yogurt, quark and cream cheese preparations, and sour cream.
Contact: Hydrosol
