Clean Label Stabilising Label-friendly stabilising systems for dairy products, deli foods and meat Alternatives without E numbers Dairy products, ice cream, sandwich spreads, fruit preparations, mayonnaise, sausage and meat products or freeze-thaw resistant products: for years Hydrosol has offered its customers reliable integrated compounds for use in quality foods. Because of the current Clean Label trend we have extended our product range to include label-friendly functional systems without E numbers. The stabilising effect of the new compounds is the result of functional ingredients such as vegetable fibres, native starches or milk and vegetable proteins which do not have to be declared as additives. Keeping ahead with the new functional systems The new compounds without E numbers boost the market potential of foods and at the same time meet the demands of modern consumers. The uniform, finely balanced mixture ratio of the functional systems is determined in the final product at our pilot plant. The result is safe and reliable production and optimum quality. Individual mixtures of ingredients In order to market products successfully it is often enough to replace certain E numbers (e.g. for xanthan gum or guar gum powder). In the case of brands on which it is hoped to declare far fewer E numbers in future we develop suitable solutions together with our customers. “Contains no preservatives or additives”: that has been the most frequent claim for newly launched foods in recent years. “Clean Label” is the name of the trend that reflects the consumer’s demand for products free of additives – and which presents food manufacturers with the challenge of reconciling economical production with the buyer’s wishes. Hydrosol has devised new solutions as a precise response to the needs of the market.
Transcript
Clean LabelStabilising
Label-friendly stabilising systems for dairy products, deli foods and meat
Alternatives without E numbers
Dairy products, ice cream, sandwich spreads, fruit
preparations, mayonnaise, sausage and meat products
or freeze-thaw resistant products: for years Hydrosol has
offered its customers reliable integrated compounds for
use in quality foods. Because of the current Clean Label
trend we have extended our product range to include
label-friendly functional systems without E numbers.
The stabilising effect of the new compounds is the result
of functional ingredients such as vegetable fibres, native
starches or milk and vegetable proteins which do not have
to be declared as additives.
Keeping ahead with the new functional systems
The new compounds without E numbers boost the market
potential of foods and at the same time meet the demands
of modern consumers. The uniform, finely balanced
mixture ratio of the functional systems is determined in
the final product at our pilot plant. The result is safe and
reliable production and optimum quality.
Individual mixtures of ingredients
In order to market products successfully it is often enough
to replace certain E numbers (e.g. for xanthan gum or guar
gum powder). In the case of brands on which it is hoped to
declare far fewer E numbers in future we develop suitable
solutions together with our customers.
“Contains no preservatives or additives”: that has been the most frequent claim for newly launched foods in recent years. “Clean Label” is the name of the trend that reflects the consumer’s demand for products free of additives – and which presents food manufacturers with the challenge of reconciling economical production with the buyer’s wishes. Hydrosol has devised new solutions as a precise response to the needs of the market.
Like our standard products, our integrated compounds
without E numbers for mayonnaises are user-friendly and
easy to dose. Their stabilising effect is due to functional
ingredients such as vegetable fibres, proteins and hen’s egg
powder, which do not have to be declared as additives.
Full-flavoured and fruity: our stabilising system for red berry
compote and other fruit preparations contains vegetable fibres
and native starch as stabilisers instead of modified starch.
This permits full development of the fruity flavour.
Creaminess and excellent binding capacity can be achieved
without E numbers. Our compound for sauces also has a high
water absorption capacity and good resistance to acids.
Mayonnaises
Fruit preparations / red berry compote
Cream sauces
Stabilising system Fat content of the deli food emulsion
Stabimuls MRH 40 GR 40–50 %
Stabimuls MRH GR 50–70 %
Stabimuls MRH 65 GR 60–70 %
Stabimuls MRH 75 GR 70–80 %
Stabilising system Fruit content
Stabisol RGC 50 %
Stabilising system Application
Stabimuls CSH GR Stabilising of cream sauces
Instead of the usual modified starch our ketchup compound,
which does not require declaration, contains a special
mixture of vegetable fibres. This mixture creates a pulp-like
structure whose high water binding capacity permits more
economical use of tomato puree. The typical ketchup texture
is maintained nevertheless.
Ketchup
Stabilising system Tomato puree content
Stabisol K 15 GR 15 %
Deli foods and ready meals
For special dairy products we have developed protein blends which
make it possible to control firmness and creaminess individually. These
label-friendly compounds have excellent stabilising properties and also
act as a protective colloid.
The integrated compound is suitable for processing various
types of cheese such as Edam and Cheddar to make cheese
spreads. The products have a creamy consistency and the
good, full flavour that results from doing without additives
such as phosphates.
Yoghurt, cream cheese and sour cream
Cheese spread
Yoghurt
Stabilising system Application
Stabisol JGLF 1 Greek yoghurt, 0 % fat
Stabisol JGTD Greek yoghurt, 10 % fat
Stabiprot JOM 1 Stirred yoghurt
Cream cheese
Stabilising system Application
Stabiprot FKCL 1 Cream cheese with 65 % fat in the solids
Stabiprot 70 MS Protective colloid effect
Sour cream
Stabilising system Application
Stabisol JGLF 1 Sour cream, 15–32 % fat
Stabilising system Application
Hydroflour SN 211 and
Stabisol PCCLCheese spread, 28 % fat, of the Edam or Cheddar type
Dairy products and ice cream
Functional vegetable fibres ensure a high degree of stability,
a long shelf-life and a pleasant texture. The emulsifying
component used is egg powder, which also helps to create
the typical flavour of quality milk-based ice cream.
Special stabilising systems for reconstituted skimmed
milk optimize the production of milk for drinking or
further processing. Our compound enables customers
to reduce the list of E numbers on yoghurt or milk drinks
(e.g. chocolate milk) produced from reconstituted milk.
Do you intend to reduce the list of E numbers for other
meat products too? We will be pleased to help you – with
individual solutions which we develop together with you.
Just let us know.
Ice cream
Reconstituted skimmed milk
Breaded meat products
Stabilising system Application
Stabimuls IC 90500Stabiliser for milk-based ice cream with 14 % fat
TopFresh Nat LiquidProlonged freshness and shelf-life
PLUSStabil Meat 15 WPInjection of meat for breaded products
Meat products
TopFresh Nat ensures that meat products have a long shelf-life without
any E numbers at all. No additional declaration is required for
PLUSStabil Meat 15 WP either. The result: fewer E numbers on the label.
The production of stabilising systems needs years of experience and
blending plant meeting the most sophisticated requirements. With
three fully automated and four semi-automated blending lines, pilot
plant for small quantities, a fluid-bed processor and a counter-current
container blending unit designed for pharmaceutical applications we
can fulfil every wish on the part of customers for the production of
tailor-made functional systems.
Our production facility meets the most sophisticated requirements
Quality Assurance in Production •Certifications ISO 9001:2008 Audited HACCP system IFS Higher Level BRC – Grade A •Threeseparate,fullyautomatedand four semi-automated blending lines for different products and quantities •Fluid-bedprocessor •Computer-aided, operator-controlled hand weighing system for micro-ingredients and raw materials not capable of automatic conveyance. Batch-by-batch documentation of setpoint/ actual values in weighing •Reliable traceability: Real-time scanner recording of all movements of goods from the ingoing goods department through the production process to dispatch •Hygiene control of the plant, buildings and personnel by means of microbial monitoring conducted by an independent laboratory •“BIO” seal Official authorization to process organic products and attach the German “Bio” seal •Kosher/halalmanagement: Capability to produce according to kosher or halal specifications •Organiccontrolnumber:DE-ÖKO-070
Developing innovative functional systems for foods takes commitment and
know-how. The Hydrosol team has both. We are your competent partner
for customized stabilising systems. Our company is one of the rapidly
expanding international enterprises with affiliates around the globe.
We develop and produce tailor-made functional systems for meat,
sausage and fish, for deli foods, dairy products, ice cream and desserts,
and for ready meals.
Hydrosol is a member of the owner-managed, independent
Stern-Wywiol Gruppe. Besides our own experience acquired in over
30 years of applications research, we at Hydrosol have access to the
comprehensive applications technology of our ten sister companies.
Hydrosol – The Stabiliser People
Our modern production facility with a fluid-bed processor in Wittenburg
The information contained in this brochure is based on our present knowledge and experience. However, it is without any commitment on our part and no warranty or guarantee of product properties in the legal sense is intended or implied. Changes and errors are expressly reserved. Contractual agreements relating to product properties shall prevail over the information contained in this brochure.
Our Technology Centre in Ahrensburg: research and development on an area of more than 3,000 m²
