Hydrosol works on economic stabilisation systems to support food producers

Hydrosol is working hard to find ways to reduce cost-driving raw materials in stabilising systems, with high inflation and exploding energy prices, volatile availability and price fluctuations continuing to be huge challenges for the food industry.

The specialist in stabilising and texturing systems said new solutions are needed to respond to consumers’ shrinking budgets.

“More and more customers are asking us to help them make their recipes more economical,” reports Hydrosol product manager Katharina Schäfer.

One example she cites is ice cream, where locust bean gum is a familiar ingredient here thanks to its many functional properties. The gum gives a “slow, gentle melt” and prevents the formation of ice crystals. It also gives ice cream a fuller mouthfeel, and makes it creamier and “warmer”.

Prices have dropped back down a little bit after a huge jump in the spring, but locust bean gum still costs four times what it did a year or two ago.

Katharina Schäfer notes “more economical ingredients” are the answer as the company tries to retain the many functional properties of locust bean gum u.

“First and foremost are other galactomannans like tara gum, which can often produce the desired properties in ice cream when combined with other ingredients like carrageenan. You need to make adjustments with care, in order to reduce or entirely replace locust bean gum – depending on how far the price needs to be reduced.”

Another application where locust bean gum is used is breakfast cream. Here again, Hydrosol has developed alternative solutions.

In the deli category, mayonnaise is a big focus.

“To reduce the egg content in compounds, while retaining its beneficial properties, we make use of the interplay of hydrocolloids and starches,” says Katharina Schäfer. This also applies to replacing xanthan, which is likewise used in mayonnaise and likewise rising in price.

Hydrosol says together with the customer, it can defines the cost drivers in recipes to replace them as well as possible. For example, with Hydrosol’s new functional systems the meat industry can reduce ingredients like carrageenan or alginate in cured meats and sausage products, to compensate for rising meat and raw material costs.

“In our systems, these ingredients are substituted by improved formulations and combinations with other functional ingredients like starch and fibre,” explains Hydrosol product manager Florian Bark. “Our experienced meat technologists adjust the manufacturing processes on site, if needed.”

Another possibility is to prolong product shelf life. With the help of improved shelf-life extender, meat and sausage products can stay in stores and with the customer longer.

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