Stabiprot
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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…
Stabiprot | 01 August 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…
Stabiprot | 12 November 2009
