With the new stabilizing systems from Hydrosol, dairies and processed cheese plants can make attractive alternatives for cheese, white cheese and ricotta.


These recombined specialties are suitable for pizza, dips and desserts. Batch production requires only a double-sided cooker and a filling system. Final production is a matter of merely mixing the heated fat with functional systems from the Stabisol series, plus water, salt, seasoning, colors and flavorings.

On pizza, recombined cheese, like real cheese, pulls into long strings. It also allows individual flavor and color adjustment. Hydrosol stabilizing systems prevent unappealing oiling out when products are heated in an oven.

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