At this year’s Gulfood Manufacturing, Hydrosol will be at Stand R-N26 in Sheikh Rashid Hall presenting products for the dairy, meat and deli categories. In dairy, the company is presenting systems for vegetable fat cream with high whipping volume and stable foam, and for recombined milk in warm climates. In meat products, economical solutions and snack concepts are the focus. In the deli category, egg-free mayonnaise sauces with variable fat contents are at the center of attention.

Hydrosol has developed a stabilising system for the production of recombined milk especially for warmer regions, which permits variable fat contents of 0.1-5%. Milk or vegetable fat can be used for the fat. Despite low dosage, the system gives stable, long-lasting emulsions and the final products feature a creamy mouthfeel and neutral flavour. In addition, this year Hydrosol is again presenting a trendy soft-serve ice cream functional system that is one of the bestsellers in the Stabimuls IC series.

Hydrosol has developed a functional system for vegetable fat creams with 25-28% fat and a very short whipping time – just a few minutes. The creams give high whipping volume and a stable foam, which stands up even to demanding applications in the baked goods and desserts space. This Stabimuls ICR series system also permits the addition of up to 30% sugar syrup, offering not just great flexibility in recipes but also the potential for cost optimisation without compromising on performance.

Attendees at Gulfood Manufacturing in Dubai can get a close look at the advantages of all these products at Hydrosol’s Stand R-N26.