Hydrosol Notes Market Potential for Clean-Label Stabilizing Systems

Hydrosol has been carrying out research in this field for some time, and the company now offers various alternatives to conventional stabilizers.

Oct 28 2010 --- Surveys show that over half of all consumers read the ingredient statements on foods. They are even willing to pay more for products without additives. The trend is called “clean label”. With fewer E numbers in the list of ingredients, manufacturers can find favour with consumers and stand out from their competitors. Provided, of course, that the product’s attributes are not impaired. Hydrosol has been carrying out research in this field for some time, and the company now offers various alternatives to conventional stabilizers.

For the deli food sector, Hydrosol has developed stabilizing systems that can be used instead of the substances E 410, E 412, E 415 and E 1401 to E 1452. “To help manufacturers of deli products we have extended our Stabimuls MRH series for the cold production of mayonnaises and deli sauces from compounds to include products that enable manufacturers to do without E numbers”, says Dr. Dorotea Pein, Innovation Manager at Hydrosol. “For example, we have replaced xanthan gum, which is often used but unfamiliar to consumers, with natural thickeners. And we also offer alternatives to guar and carob gum, which are approved in the EU even for organic products. The same applies to modified starches, of course.”

By using clean-label compounds from the MRH series, food manufacturers can supply high-quality, stable products that meet the consumer’s demand for natural, label-friendly ingredients. The functional systems are suitable for deli emulsions with a high fat content (70-80%), but they can also be used in salad creams and dressings with a fat content of 40-70%.

For the dairy sector Hydrosol has developed stabilizing systems that can be used instead of modified starch. In the new functional systems from the STABISOL J series, dietary fibres are combined with hydrocolloids like pectin or carob gum and special milk protein fractions. Hydrosol devises stabilizing systems perfectly adjusted to individual cases for yoghurt, quark and cream cheese preparations, sour cream and similar products. For a clean-label sour cream, for example, the applications technologists have replaced the unpopular modified starch with a combination of proteins and pectins. The result is a product which is suitable for cooking, has high whitening power and contains only ingredients that enjoy a positive image.

Proteins and dietary fibres play a central role in the production of clean-label ice cream, too. Through intensive research Hydrosol has succeeded in selecting, from the mass of vegetable fibres, certain functional fibres which optimally meet all requirements in respect of the stability, shelf-life and texture of the ice cream. These plant fibres enhance the structure and consistency of the ice cream. They ensure a creamy mouth feel even in low-fat products. Moreover, they help to bind water and control the ice crystals. Another way of reducing the E numbers in ice cream is to use egg compounds. In this case the company draws on its years of experience with mayonnaise. Egg serves as a natural emulsifier. The functional systems from the STABIMULS IC series permit optimum adjustment of melt, viscosity and consistency, texture and rheology.

Besides deli food emulsions, dairy products and ice cream, Hydrosol develops clean-label alternatives for sandwich spreads and boiled and scalded sausage. “If our customers wish, we also devise special solutions for low-fat and freeze-thaw resistant products”, Dr. Pein explains. One thing is certain, she says: “The clean label trend will continue. Already, more and more customers are approaching us with a request for functional systems free from E numbers.” What is more, the new systems are not just highly functional; they are very attractive from the financial point of view, too. They enable the efficient manufacture of quality end products.