Reducing sugar in beverages is not easy, but hydrocolloid technology presents options for today’s formulators. By Ross Clark, distinguished research fellow, CP Kelco
Hydrosol now offers customised ingredient combinations for processed cheese products and recombined alternatives to certain cheeses. Offered also are all-in compounds that contain hydrocolloids and emulsifiers that ensure simple and sure production for flavoured milk drinks.
The stabilising systems offered for poultry products reduce costs of making poultry sausages. They also satisfy special requirements of halal products, such as compounds for emulsifying vegetable oil in cooked sausages. The HydroTOP Vegan all-in compound also meets the growing demand for vegetarian and vegan products and can be used in nuggets or as the basis for döner kebap or shawarma.