Hydrosol, Ahrensburg, Germany, has developed stabilizing systems that can be used instead of modified starch. In the new functional systems from the Stabisol J series, dietary fibers are combined with hydrocolloids like pectin or carob gum and special milk protein fractions. Hydrosol devises stabilizing systems adjusted to individual cases for yogurt, quark and cream cheese preparations, sour cream and similar products. For a clean-label sour cream, for example, the applications technologists have replaced modified starch with a combination of proteins and pectins. The result is a product which is suitable for cooking, has high whitening power and contains only ingredients that enjoy a positive image.
Proteins and dietary fibers play a central role in the production of clean-label ice cream, too. Through its research, Hydrosol selects certain functional fibers which optimally meet all requirements in respect to the stability, shelf-life and texture of the ice cream. These plant fibers enhance the structure and consistency. They are said to ensure a creamy mouth feel even in low-fat products. Moreover, they help to bind water and control the ice crystals. Another way of reducing the E numbers in ice cream is to use egg compounds. Egg serves as a natural emulsifier. The functional systems from the Stabimuls IC series permit optimum adjustment of melt, viscosity and consistency, texture and rheology.
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