Hydrosol Launches New Stabilising Systems for Cheese Preparations
With the new stabilising systems from Hydrosol, dairies, deli food makers, snack makers and processed cheese plants can make attractive alternatives for cheese, white cheese and ricotta.
Jan 17 2012 --- Whether for pizza, pasta or snacks, cheese gives many convenience products that special something extra. But traditional cheese is not always the best choice, for cost and production reasons.
Cheese preparations or recombined alternatives can offer key advantages in manufacture and processing - and not just in hotter climates with low supplies of fresh milk. With the new stabilising systems from Hydrosol, dairies, deli food makers, snack makers and processed cheese plants can make attractive alternatives for cheese, white cheese and ricotta.
These recombined specialities are suitable for pizza, sausage and snack fillings, dips, bread spreads, salads and desserts. Batch production is simple and uncomplicated, requiring only a double-sided cooker and a filling system. Final production is a matter of merely mixing the heated fat with functional systems from the Stabisol series, plus water, salt, seasoning, colours and flavourings. After heating to 85°C the product can be filled into containers for further use.
In addition to simple manufacture, recombinants also offer attractive savings potential. They are usually less expensive than real cheese, since they can be made in part from vegetable fat. At the same time, they offer good product quality. On pizza, recombined cheese, like real cheese, pulls into long strings. It also allows individual flavour and colour adjustment. Hydrosol stabilising systems prevent unappealing oiling out when products are heated in an oven. For sausage fillings, these analogues offer benefits of cut firmness and heat resistance, important factors for grill sausages and bratwursts. For snacks, the stability of recombinant fillings during frying and baking gives them major advantages over traditional cheese. They can also be deep-frozen without problems, and retain their original properties after thawing.
Snack manufacturers and deli food makers can use Hydrosol stabilising systems to make additional cheese preparations or alternatives, and profit doubly - they can keep their machines running at capacity, while often saving costs as against purchasing the finished products. In countries without large supplies of fresh milk, these functional systems offer a viable way to bring attractive products to market without using fresh milk or cheese.
In order to create additional competitive advantage, Hydrosol scientists and applications technologists work with customers to develop ingredient combinations for individual product ideas. Recipes are first tested by our pilot plants, which include mixing and emulsifying machines for cheese preparations, mayonnaise and sauces, autoclaves for sterilised ready meals, a UHT system for high-viscosity foods like melting cheese, and high-pressure homogenisers. Our specialists then transfer the trial results obtained in our pilot facilities to customers’ large-scale plants. This ensures the highest product and production safety. Another plus is the cooperation network of sister companies in the Stern-Wywiol Gruppe. For example, working together with OlbrichtArom, Hydrosol can develop not only the right stabilising system, but also ideas for the flavour and colour optimisation of cheese-like recombined products. This way, customers get complete solutions from a single source.
