At this year’s Gulfood Manufacturing in Dubai, Hydrosol is focusing on sugar-reduced milk beverages and trending plant-based products like burger patties and burger condiments. As further highlights, the company is presenting new stabilising and texturing systems for making high-quality mayonnaise. At booth S3-E24 visitors can experience the authentic flavour and texture of the products for themselves.
Milk drinks: Less sugar, same enjoyment
Given the worrying increase in obesity around the globe, reducing the amount of sugar in foods and beverages is a major issue worldwide. More and more governments are demanding low sugar products or introducing sugar taxes. But sugar isn’t just a matter of taste. It also gives products body, texture and a pleasant mouth feel. These are the effects that Hydrosol’s individual stabilising and texturing systems address. They are suitable for many different applications – yogurt, drinking yogurt, pudding, refreshing fruity drinks, energy drinks, ketchup, whippable plant cream with reduced sugar content, and more. Natural flavourings round out the flavour profile. Hydrosol’s sister company OlbrichtArom, also exhibiting at Gulfood, offers its SugarBooster for reduced-sugar products. This natural flavouring amplifies the delicate taste profile of the final product without influencing its characteristic flavour.
New to the product range are stabilising systems for very diverse milk mixed beverages, from conventional varieties like cocoa, vanilla and strawberry to trendy flavours like cappuccino, walnut and pistacio. These proven systems are offered in a carrageenan version, which enables stable products without high-pressure homogenisation, as well as in an alternative version with gellan. This lets milk beverages be filled at high temperatures, up to 40°C. The stabilising systems in the Stabiprime MFD Range are soluble in water as well as in sweet whey. They can be used for the manufacture of sugar-reduced as well as low-fat or lactose-free milk beverages. High-protein milk drinks are also possible.
New ideas for plant-based burgers
Hydrosol has developed the all-in compound HydroTOP VEGAN Patty WSP as a response to the growing worldwide demand for vegan meat alternatives. Based on wheat and soy protein, it lets customers make attractively priced vegan burger patties that are amazingly similar to meat products in taste, texture and mouthfeel. Hydrosol is presenting a new plant-based burger condiment to go with it, and at the show visitors can taste-test both products right at the booth. The same goes for the new 80 percent fat mayonnaise. The Stabimuls MSA functional system gives a nice, creamy system that does not gel.
Making poultry products economically
Poultry products are the world’s fastest-growing meat category, and Hydrosol has developed a wide range of solutions for them. These include injection brines for fresh chicken meat which give increased moistness and tenderness, with outstanding brine retention and individually adjustable yield. These brine additives can be combined with our preservatives in order to get the desired shelf life to fit the needs of the respective market. The preservatives can also be used for any other meat products.
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