Hydrosol GmbH & Co. KG
Booth number: R-N11
hydrosol.de
About us
Hydrosol GmbH & Co. KG headquartered in Ahrensburg near Hamburg, Germany, is a fast-growing international supplier of food stabilisers. Its specialists develop and produce tailor-made stabiliser systems for dairy products, ice cream and desserts, delicatessen foods and ready meals, as well as meat, sausage products. With its international network of 20 subsidiaries and numerous qualified foreign representatives, the company is represented in the world’s key markets.
As a subsidiary of the independent, owner-operated Stern-Wywiol Gruppe with a total of twelve sister companies, Hydrosol can make use of many synergies. The company has access to the knowledge of some 125 R&D specialists and to the extensive applications technology of the large Stern-Technology Center in Ahrensburg. It also benefits from shared production facilities and the Group’s own logistics resources. Thus, it can offer customers a high degree of flexibility and innovation capabilities.
Address
Kurt-Fischer-Str. 55
22926 Ahrensburg
Germany
E-mail: info@hydrosol.de
Phone: +49 4102 202003
Internet: hydrosol.de
Contact person:
Katharina van der Lans
Marketing Manager
E-mail: kavanderlans@hydrosol.de
Products & Services
Tailor-made stabiliser systems for dairy products, ice cream and desserts, delicatessen foods and ready meals, as well as meat, sausage productsStabimuls ICR 134 PAH for Vegetable Fat Creams
This stabilizing system was developed for vegetable fat creams with high whipping volumes and great foam stability. Up to 30% liquids and syrups can be added without compromising the quality of the final product. These products require UHT for manufacture.
Very high whipping volume possible (400%)
Perfect system especially for warm regions: stabilizer does not clump even stored at warm temperatures, and vegetable fat cream is suitable for warm storage
Stabimuls IC SBF for soft-serve ice cream mix
Stabimuls IC SBF is a stabilizing system specifically designed for fresh soft-serve ice cream mixes. It is composed of dairy protein, emulsifiers, vegetable fat, flavors, and highly reactive hydrocolloids. This composition enhances and stabilizes the taste, ensuring a creamy mouthfeel and a rich vanilla flavor. As a dry powder, it offers several advantages, including low transportation costs, as it is shipped without water or milk, and it can be conveniently prepared on-site in the desired quantity.
Soft-serve ice cream can be made with just water, sugar, and milk powder, making it extremely easy to handle
Flexible recipe options
Stabisol BC series for producing Breakfast Cream
Delightfully creamy, shiny, and a nice short texture with high viscosity. Our functional systems from the Stabisol BC series help you to produce breakfast cream with different fat contents from different fat sources.
Sterilised products
UHT products
The fat content can come from milk or vegetable fat
Fat-reduced products possible
PLUSstabil FM MT for producing Shawarma
Stabilising system designed for tumbling to improve texture and juiciness in whole muscle Shawarma/Döner
Suitable for different types of meat
Improve texture and juiciness
Reduce cooking loss
Suitable for Fresh and Frozen Döner/ Shawarma application
Different yield possible ( 10% – 35%)
