Hydrosol develops stabilizing systems for an international growth market

The company says demand for flavored milk beverages is seeing steady growth worldwide, and the product variety in the markets is correspondingly large. There are trendy flavors like cappuccino, coconut and walnut, plus cocoa beverages and milk drinks with vanilla, strawberry or banana flavors. Such drinks can also address other trends such as low fat, reduced sugar, lactose free or high protein.

Stabiprime MFD consists of hydrocolloids. The stabilizing systems are soluble in water as well as in sweet whey. Hydrosol said they are easy to use, and make it economical to produce milk mixed beverages.

In addition to the proven system with carrageenan, Hydrosol also offers a gellan alternative, Stabiprime MFDG. Its advantage is that it enables milk beverage filling even at high temperatures, up to 40°C. The main property of Stabiprime MFDC with carrageenan is that it lets manufacturers make stable products without high-pressure homogenization, preventing sedimentation even with cocoa.

Hydrosol, headquartered in Ahrensburg near Hamburg, Germany, has subsidiaries around the world. It develops and produces stabilizer systems for dairy products, ice cream and desserts, delicatessen and ready meals, as well as beverages, and for vegetarian and vegan alternatives to meat and dairy products.

Hyrdosol is a member of the Stern-Wywiol Gruppe with 12 sister companies.