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Hydrosol launches new stabilising systems
date:Jul 30, 2014
tion. 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 fi

07/01 11:42