At this year’s Gulfood Manufacturing, Hydrosol will be presenting attractive highlights in the dairy, meat, and deli categories. In dairy, the company is presenting systems for vegetable fat cream with high whipping volume and stable foam, and for recombined milk in warm climates. In meat products, economical solutions and snack concepts are the focus. In the deli category, egg-free mayonnaise sauces with variable fat contents are at the centre of attention.
Vegetable fat cream offers a broad scope of possibilities. Hydrosol has developed a functional system for vegetable fat creams with 25-28 percent fat and a very short whipping time – just a few minutes. The creams give high whipping volume and a stable foam, which stands up even to demanding applications in the baked goods and desserts space. This Stabimuls ICR series system also permits the addition of up to 30 percent sugar syrup, offering not just great flexibility in recipes but also the potential for cost optimisation without compromising on performance.
Hydrosol has also developed a stabilising system for the production of recombined milk especially for warmer regions, which permits variable fat contents of 0.1 – 5.0 percent. Milk or vegetable fat can be used for the fat. Despite low dosage, the system gives stable, long-lasting emulsions, and the final products feature a creamy mouthfeel and neutral flavor. In addition, this year Hydrosol is again presenting a trendy soft-serve ice cream functional system that is one of the bestsellers in the Stabimuls IC series.
In times of rising prices, economical solutions are more in demand than ever. Manufacturers can make a wide range of cost-efficient convenience products with a stabilising system from the HydroTOP High Gel series. Thanks to the flexibility of this system, different types and proportions of meat can be used, for example to make juicy meatballs, burgers, and nuggets that feature classic meaty textures and the familiar, beloved flavors, but with noticeably lower production costs. This lets manufacturers get higher yields without compromising on the quality of the final products.
Manufacturers can also address the ongoing healthy snacking trend with a stabilizing system from the HydroTOP VE CL series. This system was developed specifically for hybrid meat products that include a large amount of vegetables or plant-based protein as well as fibre, which can be advertised on the packaging. It supplies the basis for protein-rich formulations with less saturated fatty acids and reduced fat. It is also ideal for clean label products. The range of applications is broad, including ground meat products enriched with vegetables, meat snacks like sticks, and chicken and cauliflower popcorn.
Hydrosol offers economical solutions for the deli category as well. Egg-free mayonnaise sauces made with the help of systems from the Stabimuls MR series are a great example. What distinguishes them is their use of an emulsifying starch instead of egg yolk. Since powdered egg yolk is more expensive than modified starch, this lets manufacturers offer lower-cost alternatives to conventional mayonnaise, with fat contents ranging from 15 to 65 percent. Despite containing no egg, the finished products feature the classic silky sheen and creaminess of conventional mayonnaise. For more visit booth R-N26 or hydrosol.de
