Hydrosol creates stabilizing systems for surimi

Compounds from the HydroTOP MIX 50 and HydroTOP MIX 100 series ensure that the end products made from surimi are of excellent quality in respect of taste, appearance and consistency, said Hydrosol.

It said the compounds compensate to a large extent for biological and technical fluctuations in the raw material.

By using specific combinations of surimi and dry substances (starch, protein, oil, HydroTOP) and water, a structure similar to that of traditional, quality products can possibly be created.

"That can only be achieved in a complex design process, using highly specific phosphates, hot and cold gelling hydrocolloids with synergistic effects and protein," said Friedemann Nau, head of Applications Technology for the fish and fish products sector.

The company's combinations of active ingredients are designed for 25-35% surimi or a water content of 45-55%, depending on the desired quality.