Page 39 - Sept 2017 Food Business
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STABILISING SYSTEMS 37
The Stabiliser People
can be turned into trendy new cheese preparations. The
texture can be adjusted precisely for the application,
whether bread spread, dip, creamy sauce, snack filling or
ready meal. Production is uncomplicated and requires only
Hydrosol at Gulfood
a double-walled process cooker and a filling line. This lets
Manufacturing 2017
manufacturers address current food trends, reduce their 31 OCT - 2 NOV 2017
costs, while at the same time contributing to sustainable Dubai, U.A.E.,
food production by making use of secondary materials. Stand S3-E24
Another plus point is that with the ingredient Sausages
combinations in the Stabisol PC series it is possible to
skip the curing process otherwise needed for hard and with snap in
sliced cheeses. Dairies can use these functional systems to
make individual cheese preparations from curd and great shape –
quark. The simplified production process also contributes
to higher profitability. with Hydrosol!
Customer-specific solutions for hot regions Even if your raw material quality varies,
In countries with low production of fresh milk, these stabilizing with Hydrosol’s made-to-measure
and texturing systems make it possible to bring attractive stabilising systems, sausages come out
products to market without requiring fresh milk or fresh
cheese. They are typically more economical than cheese, delicious and have bite.
since they can be made with vegetable fat to some extent. Yet • Functional systems for
they deliver convincing product quality. On pizza, the cooked sausages
recombined alternative product is appropriately stringy and
enables individual flavour and colour adjustment. For • Economical production
spreadable products, selected Hydrosol systems let • Convincing taste
manufacturers set the desired texture from liquid to gelling.
Snacks with alternative fillings are highly stable in frying and • Syneresis minimised
baking. They form readily and are freeze-thaw stable.
Telephone + 49 (0) 41 02 / 202-003
SEPTEMBER 2017 info@hydrosol.de, www.hydrosol.de
