Hydrosol
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Hydrosol’s stabilizing systems for surimi production
Hydrosol’s stabilizing systems from the HydroTop Mix 50 and HydroTop Mix 100 series enable manufacturers to produce quality surimi for making low cost imitation crab meat.
Hydrosol | 01 September 2011
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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 exten…
Hydrosol | 22 June 2011
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Functional systems for cream cheese preparations
Hydrosol offers manufacturers an economical alternative to fresh milk in producing cream cheese with functional systems Stabisol FET 2 and Stabiprot 80 G. These active ingredients enable manufacturers to use simpler machinery and minimize the presen…
Hydrosol | 01 August 2010
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New generation of organic preservatives
Hydrosol has developed preservative systems that prolong the shelf life of fresh and cooked meat and fish products. Test results show Hydrolon Fresh – a combination of sodium acetate, citric acid and ascorbic acid – can extend product shelf life…
Hydrosol | 01 May 2010
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Hydrosol launches clean-label stabilizing systems
From the range of Stabisol J and Stabiprot products, Hydrosol creates new stabilizing systems for yogurt, quark or cream cheese preparations and sour cream. The functional systems from the Stabiprot range consist entirely of proteins, making clea…
Hydrosol | 12 November 2009
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Stabilizing systems for ice cream applications
Mouth feel and consistency, storage characteristics and tolerance to temperature fluctuations are crucial criteria for the success of ice cream. The new stabilizing systems from Hydrosol’s Stabimuls IC range enable companies to create individual…
Hydrosol | 01 August 2009
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Freeze-thaw resistant emulsions for delicatessen specialties
(L-R): The conventional mayonnaise loses its structure after freezing, whereas the Hydrosol product on the right remains stable. Hydrosol’s applications research team has succeeded in developing freeze-stable emulsions with a fat content of 2…
Hydrosol | 01 April 2009
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Product: Companies develop breakfast drink based on yogurt
Hydrosol and its sister company SternVitamin have developed a high-nutrient integrated compound called Stabisol JGR 9 F for drinking yogurt. Stabisol JGR 9 F contains suitable amounts of dietary fibers, vitamins and minerals as well as a stabiliz…
Hydrosol | 01 September 2008
