According to food stabilizer producer Hydrosol, a subsidiary of Stern-Wywiol Gruppe, lower-cost recipes are needed to ensure sufficient food supplies at affordable prices.
Hydrosol said it has addressed this with the development of solutions for the cost-effective production of dairy and other products.
The company said it offers a stabilizing system for making spreadable cheese analogues for squeeze tubes. The system gives a creamy mouthfeel even with just 20% cheese content, and the products can be eaten hot or cold. For example, the product can be heated to about 40°C before eating, and it sticks to warm pasta well. Due to its high viscosity, the products can be filled and marketed in various kinds of tubes and squeeze packages.
From milk drinks and vegetable-based cream for whipping or cooking, to breakfast cream, to yogurt products for spoon eating or drinking, the Stabisol and Stabimuls series of functional systems offer a wide spectrum of possibilities for cost-reduced recipes.
These include various pudding variations with creamy mouthfeel and satiny sheen. Using the systems, it is possible to make economical puddings based on skim milk and sweet whey powder using a continuous heat exchanger and high-pressure homogenizer. The texture of the end product can be adjusted by changing the filling temperature and dosage of the stabilizer system. Also, in combination with protein mixes from the Stabiprot series, manufacturers can make products to satisfy consumer demand for protein-rich puddings.
Reduced-cost mayonnaise and spreads are further categories for which Hydrosol has developed economical formulations. One example is a sandwich spread with a reduced fat content of 40%. Its consistency is reminiscent of margarine, but the flavor has a fine butter note, Hydrosol said.
The company said it also has advantages over butter – a substantially lower fat content and the lower pricing that goes with it. Also, Hydrosol said, due to its low pH the product doesn’t need to be refrigerated. Other flavors are possible if desired by customers. The Stabimuls functional systems can also improve the mouthfeel and stability of the final products.
