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Hydrocolloids, Stabilisers and Gelling Systems


The Hydrosol team develops tailor-made stabilizing systems and emulsifying systems for dairy products, ice cream, deli foods, ready meals, meat and sausage products and also integrated compounds for deli specialties and desserts. With commitment and know-how they have made their company a centre of excellence in the field of stabilizers and emulsifiers. They are familiar with the properties of every single stabilizer and every single emulsifier. That enables them to create systems whose synergisms make customized solutions possible.

  • For dairy products: Hydrosol has developed functional systems for stabilizing a host of different products based on milk that offer economic benefits and meet the demands of the production line.
  • For ice cream: In close cooperation with their customers they develop stabilizing systems that ensure all the relevant product attributes.
  • For deli foods and ready meals: Cutting the production costs of ready meals gives manufacturers an important lead over their competitors. Their stabilizing systems ensure the reliability of production processes and give the products a pleasant eating consistency.
  • For meat and sausage products: Hydrosol has developed tailor-made stabilizing and emulsifying systems for use in the production of cooked and boiled sausage, boiled ham and restructured meat products.
  • Integrated compounds for deli foods and desserts: The use of integrated compounds ensures a high level of functionality and reduces costs by permitting savings in the procurement of raw materials and in storage and quality control.

Articles On FoodIngredientsFirst


Food Ingredients News  17 July 2018

Sundogs: Hydrosol launches vegan compound for sausages with sunflower & pea protein

17 Jul 2018 --- Plant-based claims are dominating the food industry and the trend for plant-based foods is not slowing down. Not only addressing health megatrends as well as the growing expectations of consumers, regarding animal protection, plant-based foods also appeal to flexitarian, vegetarian lifestyles to vegan alternatives for fish, meat and dairy. In response to these trends, Hydrosol has launched Sundogs, all-in compound, which the company believes are an ideal fit.

Food Ingredients News  26 June 2018

Plant-based potential: Vegan demands surge, opens the door to future innovation

26 Jun 2018 --- Vegan products have become more mainstream and we now see a much higher prevalence of food companies moving straight beyond vegetarian to vegan. The plant-based food market is growing at double-digit rates and expected to reach US$5.2 billion worldwide by 2020, according to Nestlé and a significant proportion of this will be down to plant-based snacks.

From TWOFI  22 June 2018

Right back to the source

Key suppliers offer their thoughts on the demand for traceability & sustainability. What is driving the demand for clearer labels and what role can suppliers play?

More Articles

Video Interviews


25 May 2018

Outlook and opportunities in the nutrition sector

Stern-Wywiol is eyeing strong potential in the nutritional space, with emerging platforms such as vegan being targeted. At this year’s Vitafoods in Geneva, their SternVitamin business presented micronutrient premixes that address individual consumer wishes. FoodIngredientsFirst spoke to Stern-Wywiol CEO Torsten Wywiol about the outlook and opportunities that exist in the nutrition sector.

07 September 2016

North American Expansion Plans for a Stern-Wywiol Company

SternWywiol is strengthening its position in North America. With a sophisticated micro-blending line designed to German standards, SternMaid America is optimally equipped for customized contract production of food ingredients and food supplements in powder form. The company’s plant can handle orders starting at 500 lbs and offers flexible solutions for filling into bulk or consumer packaging. Some 9 million lbs p.a. of substances in powder form can be blended on the line, from food supplements like protein mixtures, collagen products or functional foods to stabilizers, instantized powders and dairy products.