Clean-label stabilising system for dairy

FOR the dairy sector, Hydrosol has developed stabilising systems based on pectin and proteins instead of modified starch. In the new functional systems from the STABISOL J series, dietary fibres are combined with hydrocolloids like pectin or carob gum and special milk protein fractions for yoghurt, quark and cream cheese preparations, sour cream and similar products.

Proteins and dietary fibres play a central role in the production of clean-label ice cream, too. Hydrosol has succeeded in selecting certain functional fibres to optimally meet all requirements in respect of the stability, shelf life and texture of the ice cream. These plant fibres enhance the structure and consistency of the ice cream. They ensure a creamy mouth feel even in low-fat products. Moreover, they help to bind water and control the ice crystals.

Another way of reducing the E numbers in ice cream is to use egg compounds. In this case the company draws on its years of experience with mayonnaise. Egg serves as a natural emulsifier. The functional systems from the STABIMULS IC series permit optimum adjustment of melt, viscosity and consistency, texture and rheology.

Hydrosol Produktionsgesellschaft mbH & Co. KG
T: +49 4102 202 003
F: +49 4102 202 030
Email: info@hydrosol.de
Web: www.hydrosol.de
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