Hydrosol Showcases Vegetable Fat Creams for Hot Climates

Hydrosol is presenting at Gulfood Manufacturing in Dubai a vegetable fat cream that is particularly suitable for warm regions. A new stabilizing system from the Stabimuls ICR series makes it possible. The system and of course the final product store well even in warm temperatures. The whipped vegetable fat cream features a very high 400 percent whip volume. Another plus point is the foam stability. On tartes and cakes, the whipped cream keeps its stable consistency for a long time, even without cooling.

For hearty indulgence, Hydrosol also presents new high-protein chicken chips. The basis is a proven system from the PLUSstabil series that was originally developed for fresh meat preparations like kebab and shawarma. The system has good binding ability and prevents loss of liquid. This increases yield. This new chicken chips application is an attractive snack that can be declared as a high protein product. Visitors to Hydrosol’s booth R-N11 in Sheik Rashid Hall can find out more about these and other new products.