Stabilizing System for Whippable Fruit Preparations
Creamy yoghurt and quark desserts with fluffy fruit toppings.
04/06/07 Fresh milk products like yoghurt and quark are becoming more and more popular. In order to be successful in the market, manufacturers have to tempt consumers with attractive new products. Besides emphasizing the purely objective product benefits such as nutritional value, flavour etc. it is necessary to create an emotional value-added in order to stand out from competitors. The focus may be on the aspect of enjoyment – on the lines of "the heavenly taste of fluffy quark dessert". But the decisive factor for success is a convincing product concept. Hydrosol Produktionsgesellschaft mbH helps manufacturers of milk products to achieve this with whipped fruit toppings. Classic strawberry flavour or exotic dragon fruit, frothy and fluffy or gelled – Hydrosol has the tailor-made solution for whipped fruit preparations.
If the claim is enjoyment, especially, the fruit preparation must have an attractive and appetizing appearance and be light and fluffy when whipped. To meet this requirement it has to contain a special stabilizer. Felix Rohse, one of Hydrosol's applications technologists: "We have developed a stabilizer based on vegetable ingredients. It enables us to offer our customers in Europe and in the Arabian markets a gelatin-free stabilizing system for whipped fruit desserts."
Simple to use and reliable in the product
For dairies or manufacturers of fruit preparations the production of fruit toppings with "STABISOL FZB D" is very simple indeed. A pan with a stirring device is first filled with water. To this the fruit is added in the form of puree. Then the Stabilizing System mixed with sugar is added too. The mixture is heated to 90 °C and finally cooled to 25 °C after the addition of flavouring and colorants. The preparation is filled into containers and refrigerated.
For further processing the cooled fruit preparation is just beaten with an industrial mixer, e.g. a Hansamixer, until the volume has increased by about 60 percent. The result is a light, frothy fruit puree, the crowning feature of any milk-based dessert. "The fruit preparation can either be filled directly onto the yoghurt or quark or placed underneath it, just as the customer wishes", says Felix Rohse.
Hydrosol Produktionsgesellschaft with its registered office in Ahrensburg is a member of the Stern-Wywiol Gruppe. For over 25 years the group of companies has been one of the most successful enterprises operating internationally in the world of Food and Feed Ingredients. The ten specialist firms under the umbrella of the Stern-Wywiol Holding Company produce a wide range of functional systems for food and animal nutrition. The food sector focuses on enzymes, Stabilizing Systems, flour improvers, baking ingredients, special lipids, MCT oils, vitamin and mineral premixes and chocolate pieces. The Stern-Wywiol Gruppe also operates in the fields of contract manufacturing and food supplements.
