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Hydrosol promotes Stabiprime for milk beverages

Demand for flavoured milk beverages is seeing steady growth worldwide, notes Hydrosol, and product variety in the markets is correspondingly large.

There are trendy flavours like cappuccino, coconut and walnut that also appeal to adults, the company says, plus the classic cocoa beverages and milk drinks with vanilla, strawberry or banana flavour.

In addition to tasting good, they address a wide range of consumer wishes, from low fat and reduced sugar to lactose free to high protein. With the new Stabiprime MFD range from Hydrosol, the company claims it’s easy to make all kinds of milk beverages.

Stabiprime MFD consists of carefully selected hydrocolloids, Hydrosol says. These stabilising systems are soluble in water as well as in sweet whey. They are said to be easy to use, and to make it economical to produce milk mixed beverages. In addition to the system with carrageenan, Hydrosol also offers a gellan alternative, Stabiprime MFDG. Its advantage is that it enables milk beverage filling even at high temperatures, up to 40°C. The main property of Stabiprime MFDC with carrageenan is that it lets manufacturers make stable products without high-pressure homogenisation, preventing sedimentation even with cocoa. Thanks to the special combination of hydrocolloids in both Stabiprime MFD versions, Hydrosol says producers can make high-quality milk beverages easily and profit from the worldwide growth in this category.