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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  09 March 2018

Vegan dairy alternatives: Hydrosol taps into growing demand

09 Mar 2018 --- Alternative nutrition options are becoming more and more popular, and vegan and vegetarian products continue to gain ground globally in the food industry. Innovative solutions are in demand and ingredient supplier Hydrosol says it is tapping into these trends as a result of this.

Food Ingredients News  27 February 2018

Meat in a new light: Addressing today's “mindful” demands

27 Feb 2018 --- Meat remains a central protein element in the food industry as a whole, but challenges are impacting consumption and production globally. Poultry is the world’s fastest-growing meat category. The category itself overlaps into many food sectors, such as convenience foods, frozen foods and the snacking category. But what image does the meat industry have as a whole? What is changing in terms of to consumer preference and regulation? Are consumers looking for alternative proteins? And is the “mindful” consumer making good choices when it comes to the consumption of meat products? FoodIngredientsFirst investigates.

Food Ingredients News  08 February 2018

Hydrosol launches trendy concepts for fruit-based beverages

08 Feb 2018 --- The market for beverages is continuously growing around the world. The main drivers in the category are fruit juices and fruit juice drinks, which are seeing disproportionate growth. Hydrosol has launched all-in compounds which let beverage manufacturers benefit from this growing demand. The company's Stabifruit systems contain all the important components for making refreshing fruity drinks and offer many advantages over concentrates.

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07 September 2016

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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.