New stabilising compounds enable new applications says Hydrosol

detail-mayonnaise-stainless-steel-spoon-isolated-49690357Frozen foods are everywhere in the convenience category, according to food stabiliser manufacturer Hydrosol, with frozen ready meals, pizza and snacks trending up, according to the German frozen food institute. This isn’t just the case for grocery retail, but also for the out of home market, the company says, where snacks and baked goods are growth engines. With Hydrosol’s new all-in compounds, the company claims that manufacturers can now include mayonnaise, remoulade and ketchup in frozen foods to profit from this growth through new products.

 

For several years now, Hydrosol says it has offered all-in compounds for making freeze/thaw-stable mayonnaise. Initially, it notes, these products were most in demand in Russia and other Eastern European countries, where mayonnaise is almost a food group in its own right. But demand is now growing in Germany and Western Europe as well, the company claims, especially in the delicatessen category. Here, Hydrosol says, these stabilising systems enable problem-free frozen storage and transportation of mayonnaise and products made with it as they prevent the emulsion breaking that can otherwise be caused by temperature fluctuations during transportation.

 

“Depending on what the customer needs, we use special anti-freeze proteins,” says the company’s product developer Katharina Thara. “They prevent crystallisation of the water, so it stays in emulsion. Once it thaws, the mayonnaise has the same texture and quality as before.” Freeze/thaw-stable all-in compounds enable the simple, safe manufacture of mayonnaise products with between 20 and 75 percent fat content.”

 

With these new functional systems, ready meals and snacks with mayonnaise, remoulade or ketchup can be not just frozen, but also reheated or baked, the company says, noting that it . looked for synergies in selecting the raw materials, examining them in practical testing at the Stern-Wywiol Gruppe’s trial bakery.

 

“In baking, more than one ingredient is responsible for stability,” said Thara, “So the interaction of all components has to be carefully tested.”

 

The new stabilising systems are said to work for mayonnaise with a fat content up to 75%. Like the freeze/bake-stable ketchup, Hydrosol says it can be used as a filling in savoury frozen baked items, as a topping on frozen pizza and to make frozen hot dogs and hamburgers even better. Hydrosol’s new all-in compounds also have potential for many new product ideas, the company believes, for grocery retail as well as the growing out of home market.