Milk | Issue 01 | 02/2013
Hydrosol’s Newsletter
for the Dairy Industry
Welcome to “The Stabiliser”
To assist you even more effectively
in the development of innovative
products, we are
expanding
our
Technology Centre
and creating room
for new ideas, in
the truest sense of
the word. With this
newsletter we would also like to
provide a space for inspiration.
We’ve restructured it, and this
issue focuses on dairy and dessert
products, while meat, fish and deli
Simple and low-cost
production of cheese preparations
and recombined specialities
foods will from now on get their
own issue. We hope that this focus
will give you focused ideas and
inspiration for your business!
Many convenience products would be unthinkable without cheese.
But traditional cheese is not always the best choice, for cost and
production-related reasons. With Stabisol stabilising systems,
alternatives for cheese, white cheese and ricotta can be made
simply and economically.
Cheese
preparations
or
Stefan Schliesser
CEO of Hydrosol GmbH & Co. KG
recombined
product can be adjusted to meet spe-
made with vegetable oil, they offer cost
alternatives often offer key advantages
cific customer wishes, as development
savings of up to 30 percent. At the same
in manufacture and processing - and not
technologist
Aschenbrenner
time, recombinates offer good product
just in hotter climates with low supplies
explained: “The flavours and textures of
quality - on pizza they give good string-
of fresh milk. Batch
cheese alternatives differ greatly from
ing, without unappetizing oil separa-
production
Heike
requires
country to country. We therefore tune
tion during baking. For sausage products
only a double-sided
the formulations in close cooperation
they offer cut firmness and heat re-
cooker
with the customer.”
sistance, while their frying and baking
and
a
fill-
ing system, and is a
Heike Aschenbrenner,
R&D specialist for
cheese preparations
stability
specialities
them
good
snacks.
These
are
They can also be deep-frozen without
steps.
The
recombined
makes
matter of just a few
flavour,
suitable for pizza, sausage and snack
problems, and retain their original
consistency and col-
fillings, dips, bread spreads, salads and
properties after thawing.
our of the recombined
desserts. Since in some cases they can be
The Stabiliser – Hydrosol's Newsletter
Hydrosol and C.C.A Klimmeck join forces
With its broad applications technology, in the past 15 years Hydrosol has built up extensive expertise
in the stabilisation of many kinds of foods. With the acquisition of C.C.A. Klimmeck GmbH, the company
is further extending its core competence.
The success of C.C.A. Klimmeck’s Laboron
is based on the exclusive use of the
best raw materials from international
vendors.
Nothing
about
that
will
change, because with our decades
of interaction with the raw materials
markets, Hydrosol has a very good
supplier
network
and
can
ensure
continuous raw materials availability.
Laboron S-68 is one example. This is a
functional system for stabilising liquid
cream. In contrast to powders, Laboron
Pioneering liquid cream stabilisation
S-68 is easily soluble and can be added
Laboron products are very specifically
to cream easily and gently. In addition,
tuned for the technologies and formula-
the functional components of the
tions of individual customers. Klimmeck
carrageen are immediately available,
was a pioneer in cream stabilisation,
so that stabilisation begins faster than
and is the market leader in the field.
with powder.
Plant-based cream for cooking and whipping
A plant-based cream that can be used in cooking as well as for
whipping was formerly a contradiction in terms. The reason is
that for cooking, liquid cream needs to be very stable in order to
stand up to high temperatures or acids. However, for whipping a
cream needs to be unstable so that a firm foam is formed
quickly. Laboron Vega DAC combines both qualities.
“The
big
was
to
challenge
find
the
right combination of
and its long shelf life as a UHT product.
What’s more, Laboron Vega DAC is
vegetarian.
emulsifiers, but now
we have. Laboron DAC
can be used to make
Christopher Olk,
R&D specialist for
plant-based creams
a
vegetable-based
cream that whips to
a stable foam with
350 percent volume increase, and is also
heat and acid-stable. It proved it in our
The stabilisation system was developed
tomato sauce cooking test, which it
in the Hydrosol dairy pilot plant on a
passed with flying colours,” reported
UHT heater with aseptic high-pressure
product developer Christopher Olk. Its
homogenisation. Filling takes place
other benefits are excellent whiteness
UHT system in the Hydrosol pilot dairy plant
at 6–8 °C.
The Technology Centre in Ahrensburg near Hamburg
Expanded Technology Centre
offers room for new ideas
test stabilisation systems on it. Analysis is another important function, and
computer-controlled
Applications Technologist Katharina Thara is stirring a creamy mass in
a petri dish. It’s milk jelly. “We wanted to see whether our stabilising
system will jell in milk,” she explains. “We know that it interacts with
the calcium and casein in milk. Now we’re testing it in low-fat milk.”
If the test is successful, the next step will be making a jelled pudding.
The Hydrosol dairy pilot plant has about 200 square metres of space and
is part of the Stern-Wywiol Gruppe Technology Centre, recently expanded
to over 3000 square metres.
quality
control
equipment is kept in a separate
room. “Right now we’re running a
battery of tests for a customer who
used to use a stabilisation system from
another company, but now wants
to work with us, because unlike the
competitors we can offer high continuity.
That goes for the contact person, delivery reliability and raw material access,”
Almost a third of the approximately
Ultramodern technology
adds Meier. This is something that more
3000 square metres of the Technology
A few steps away, right next to the
and more customers are looking for,
Centre is available to Hydrosol scien-
Stephan cutting machine, are samples
so it’s no wonder that the Technology
tists. Next door to the dairy pilot lab
of another project - a spreadable
Centre expansion was done with growth
is the deli foods area, followed by the
cheese that can also be baked. As
in mind. “We have lots of ideas we want
application technol-
Thies J. Meier explained, this baking-
to put into practice, and now we have
ogy rooms for fish
stable cheese cream is a completely
the extra space to do it,” says Meier.
and meat. If you’re
new product unlike anything currently
looking
on the market. The UHT
Thies J. Meier,
Director Research
and Development
for
peace
and quiet, you won’t
machine,
find
cutter
it
here.
The
the
and
Stephan
the
busy activity of the
acquisition,
researchers is remi-
fluidised bed system –
niscent
these
of
a
bee-
a
latest
lab-scale
represent
just
a
hive, as is the background hum of the
fraction of the ultramodern
machines. For example, the UHT machine
Hydrosol
is testing a chocolate drink that will
The
first be heated to 138 °C, homogenised
tions technology facilities
under high pressure, and then bottled
was one of the reasons
at 18 °C. “The drink is intended for the
for the expansion of the
South African market, and needs to be
Technology
very creamy but also very stable. It has
simply didn’t have enough
to keep at room temperature without
room for all the pilot
the cocoa powder separating out. We de-
equipment,” says Meier.
veloped a stabilising system that meets
“Especially since we don’t
these requirements while remaining
have just our own systems,
economical,”
but also set up and run
reported
Research
Development Director Thies J. Meier.
&
machine
extensive
customer
park.
applica-
Centre.
equipment
“We
to
Applications technology engineer Jörg Vernau at the pilot fluidised bed system
The Stabiliser – Hydrosol's Newsletter
Stabiliser market check
Sour cream: Specific customer wishes
in international markets
savings potential, in time and in money.
However, it demands more of the
stabilising system,” explained Sebastian
Different markets have very different requirements for dairy products.
One example is sour cream, which is popular around the globe, but sold
in different versions and fat contents in different markets.
Barsch.
Fat reduction, longer shelf-life or
baking-stable sour cream for industrial
Country-specific requirements
Easy and economical manufacture
processes - Hydrosol’s experts develop
“In South America, they like to use
Cost-effective manufacture is almost as
individual stabilising systems for very
plant-based fat instead of milk fat,” said
important as the right product proper-
different applications. Sebastian Barsch
Hydrosol Applications Technician Se-
ties. Hydrosol has developed functional
emphasised that it is an advantage
bastian Barsch. “This
systems that support the artificial
that functional systems are available in
requires
special
souring of cream. “Instead of using
other forms than just powders: “Thanks
functional system that
lactic acid bacteria, these systems
to our new fluidised bed system we can
doesn’t just stabilise,
reduce the pH by means of citric acid or
also offer agglomerates, which give
but also emulsifies.
other edible acids. This has enormous
better dispersion.”
a
This is the only way to
Sebastian Barsch,
R&D specialist for
fermented milk
products
ensure that the final
product has a homogeneous texture.”
In hot countries with low supplies of
fresh milk, recombined products are
the answer. Since the milk powder is
mixed with water and fat, here again
the stabilising system must have an
emulsifying effect, but a very different
one from that used with plant fat.
“It takes a lot of experience to select
just the right ingredients from all the
possible choices, that work synergistically with the other ingredients
and come together to make highperformance function systems,” noted
Sebastian Barsch.
A nose for trends is also important.
Three years ago Hydrosol developed
clean label and green label solutions
for the European market. In green
label variants, for example, native
starch is used, or pectin which has a
positive image with consumers.
Publisher, responsible for content: Hydrosol GmbH & Co. KG | Design and layout:
ondesign, Hamburg | Editors: teamhansen, Hamburg | Use in online services or
the Internet and duplication on data media require the prior written consent of
the publisher.
Eco-control number DE-ÖKO-070
www.stern-wywiol-gruppe.de
02-2013/GB-2500
Hydrosol GmbH & Co. KG
Kurt-Fischer-Straße 55
22926 Ahrensburg, Germany
Phone: + 49 (0) 41 02 / 202-003
Fax:
+ 49 (0) 41 02 / 202-030
info@hydrosol.de
www.hydrosol.de