Whether spreadable or in slices, processed cheese preparations are established products worldwide. But the phosphates in the melting salts are under fire for causing health problems, first and foremost osteoporosis, but also a heightened risk of heart attack and stroke in certain groups.
In response, Hydrosol has developed formulations that don’t need added phosphates. They are ideal for stabilizing processed cheese preparations. These “free from” products offer characteristics similar to standard products; like them, they can be offered as spreadable cheese, in triangular packages or enjoyed as slices on burgers or toast.
Spreadable clean label products in premium quality
A stabilizing system in the Stabisol PCCL series enables the production of spreadable processed cheese preparations without E-numbers. The system is based on a complex combination of a specific starch, vegetable fiber and other plant-based ingredients. The standard recipe calls for more than 30% real cheese varieties such as gouda, and is produced in a conventional high-shear process cooker.
Especially for children’s products, Hydrosol has developed a stabilizing system for squeezable processed cheese preparations in tubes, pouches and similar soft packaging. The declaration-friendly final product needs no melting salts or table salt. This stabilizing system, likewise from the Stabisol PCCL series, is based on a special combination of a declaration-friendly hydrocolloid and special starch. Fifty-percent cheese goes into the premium formulation. Various flavorings like vanilla, banana or strawberry can be used to give the products surprise flavors that kids like, and that provide variety.
Free-from processed cheese preparations in good shape
Processed cheese preparations in slices or triangles can be given good shaping qualities using a stabilizing system from the Stabisol PCTR series. Like the others, this is free from added phosphates and citrates, and is intended for products with high content of real cheeses like gouda or cheddar. The flexible system consists of a complex combination of highly reactive hydrocolloids and a special emulsifier, that gives products good sliceability along with good sandwich-slice melting properties. For processed cheese preparations in triangular shapes, the stabilizing system provides for ideal filling viscosity and simple use.
Hydrosol GmbH & Co. KG headquartered in Ahrensburg near Hamburg, Germany, is a fast-growing international supplier of food stabilizers, with subsidiaries around the world. Its specialists develop and produce tailor-made stabilizer systems for dairy products, ice cream and desserts, delicatessen foods and ready meals, as well as meat, sausage and fish products. With an international network of 17 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 100 R&D specialists and to the extensive applications technology of the large Stern-Technology Center in Ahrensburg, Germany. 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. The Stern-Wywiol Gruppe is one of the world's most successful international suppliers of food & feed ingredients.