Hydrosol launches new stabilising systems
Whether for pizza, casseroles, salad or a snack, cheese gives many dishes a special appeal - but tra…Whether for pizza, casseroles, salad or a snack, cheese gives many dishes a special appeal - but traditional cheese is not always the best choice from the standpoint of economics and production complexity, according to Hydrosol, whose new stabilising systems are said to make it possible to produce analogues of pizza and feta cheese, simplifying production and reducing costs.
This recombined pizza cheese is claimed to offer excellent melting properties, simple use and significantly faster production. With the new Stabisol and Stabiprot functional systems, Hydrosol says that manufacturers can make an analogue cheese for pizza toppings or gratins that melts evenly and pulls into long strings, just like mozzarella. What's special about it, says the company, is that it's much faster to make because of the special recipe, combining the stabilising systems Stabisol PCFL and Stabiprot LK Speed. Stabisol PCFL is a mixture of a specially modified starch, emulsifying salts and proteins. It is first dispersed in water, then mixed with Stabiprot and briefly sheared. After adding vegetable fat and seasonings, the mass is heated to 85°C at low speed before being filled into moulds and cooled. After three to four days in cool storage, the resulting analogue pizza cheese can be shaved or sliced. This shorter production process lets manufacturers save time and money, says Hydrosol, noting that the only thing required for production is a double-walled process cooker and a filling line.
Simplified production, lower costs and a high quality final product are the advantages offered by the new stabilising system Stabisol FET for recombined white cheese, says Hydrosol. What's special about this feta alternative, according to the company, is the way it results in a creamy consistency without homogenisation; manufacturers need only mix a functional milk protein, vegetable fat and water with the system, and heat the mixture in a double-walled process cooker. Instead of conventional bacteria cultures, this process uses GDL acidifier. Another plus point, says Htdrosol, is that various consistencies can be obtained by modifying the amount of Stabisol FET in the mixture: the possibilities range from a soft, creamy texture to a firmer product that cuts cleanly and has a creamy mouth feel. Thus, concludes the company, with the same ingredients manufacturers can create different products and make optimum use of market potential.
