Functional systems for injecting and crushing fresh chicken, beef and pork meat, with which greater juiciness and tenderness with excellent retention and yields adjustable to suit the customer
injection systems
| App | System of stabilizers | Features | Dosage |
| fresh birds, without added phosphates | PLUSstabil FM WP | Phosphate-free system, for injection up to 20% | 4Kg/100l of brine |
| Fresh meat, all the classes | PLUSstabil FM WBC | System without added phosphate, for tenderize the meat | 1Kg/100l of brine |
| Fresh meat, normal or marinade | PLUSstabil FM universal | Universal injection system, for moderate to high yields, for 12-25% injection | 6Kg/100l of brine |
| Fresh meat, normal or marinade | PLUSstabil FM pH extra | Stabilizes the natural pH of meat, also usable for products cooked | 2Kg/100 l of brine |
| App | System of stabilizers | Features | Dosage |
| for meat restructured | Hydrogum NA 400 S | Salt tolerant system, without enzymes | 2% in the Final product |
| schnitzels and steaks | PLUSmulson F-03 | Allows to obtain products restructured chunks, increases performance up to + 50% | 2% in the Final product |
| App | System of stabilizers | Features | Dosage |
| fresh meat, all the classes | PLUSstabil FM WBC | Phosphate-free tapping system added, to tenderize meat | 10 g/Kg |
| fresh meat and IQF | PLUSstabil FM Perfect Tumble | Low loss of brine for meat fresh or IQF, for high yields, 30 - 50% | 25 g/Kg |
Alternativas plant based
Hydrosol's all-in-one mixes for plant-based meat alternatives provide the familiar bite-size consistency, authentic mouthfeel, appetizing appearance and, if required, pleasant basic seasoning. The plant-based diet is one of the fastest growing phenomena in the world of nutrition and healthy eating in recent years.
It is nothing other than that based fundamentally on plant foods, which includes fruits, vegetables, whole grains, nuts, seeds and legumes, but few or no animal products. "The idea from which it starts is to give our usual diet a greater importance to "real" foods.
convenience products
| App | System of stabilizers | Features | Dosage |
| Burgers, Nuggets | HydroTOP Perfect E | For the production of an emulsion multipurpose | As may be necessary |
| Burgers, Nuggets | HydroTOP Perfect D | Direct addition, high absorption of Water | As may be necessary |
| Burgers, stuffed sausages ground and coarse | HydroTOP High Gel 1002 UK | Labeling binder system clean, multipurpose | As may be necessary |
FILDMEATS - Multi-Purpose System
- Vegan cold cut
- Vegan hot dogs
- Vegan salami
- Vegan bacon
- Vegan liver pate
FILDMEAT
- FiildMeat P 151402: Proteína de haba y chícaro
- FiildMeat P 151201 Proteína de trigo y soya
- FiildMeat P 121104 Proteína de trigo y haba
Hydrosol preservatives for raw and pasteurized meat and sausage products have an antibacterial and preservative effect.
Conservation
| App | System of stabilizers | Features | Dosage |
| Preservative | Hydrolon Super | A combination of preservatives of proven efficacy | 2 - 3 g/Kg |
| Acetate based | Hydrolon Fresh Plus 18 | Multiple uses, effective against bacteria and yeast | 3 g/Kg |
| Acetate based and additional sulfite | Hydrolon Fresh TA 21 | Preservative and antioxidant effect, improves color retention the meat | 3 g/Kg |
| benzoate and sorbate | Hydrolon Fresh BS | Synergies with other preservatives, appropriate for the treatment of surfaces | 2 g/Kg |
Stabilization systems for fresh and cooked products
Protein, fiber and hydrocolloid stabilizer systems, especially for ham products, guarantee good water absorption, problem-free shaping, good consistency when cutting and minimal juice exudation.
hot consumption
| App | System of stabilizers | Features | Dosage |
| sausages frankfurt, vienna and hot dogs | Hydrolon CS Cure | Auxiliary product for cutting with faster redness, cured steady | 1 g/Kg |
| sausages frankfurt, vienna and hot dogs | PLUSmulson CS Red | Auxiliary product for cutting with stable, excellent cured color protein breakdown | 3-4 g/Kg |
| Bratwurst y weiBwurst | PLUSmulson CS white | Auxiliary product for cutting, for uncured products with effects additional conservation | 4 g/Kg |
| low sausages in sodium | Hydrolon LS | To selectively reduce sodium in meat products, no aftertaste bitter | 18-22 g/Kg |
| for solutions economic | HydroTOP CS Eco 30 | Improves bite and texture, boosts protein content | 8 g/Kg |
| Sausages with extra bite | HydroTOP CS 50 | Improves bite and texture, to get cheap products | 5-10 g/Kg |
| App | System of stabilizers | Features | Dosage |
| Cooked ham restructured | PLUSstabil Unibac 40 0A | Excellent texture and elasticity for get high returns from +8% to +200% | 2-3% in the Final product |
| Cooked ham reconstituted | PLUSstabil HAM 100 PLUS | Excellent texture and elasticity for earn average returns high from +60% to +100% | 2-3% in the Final product |
| App | System of stabilizers | Features | Dosage |
| bacon, fat, meat, skin of chicken, oil | PLUSmulson PROT 300- F | For stable fat emulsions to heat, gelling agents, low dose | 1:16:32 (emulsifier: fat: water) |
| emulsions of oil in water not gelling agents | PLUSmulson Prot 200 Plus | Provides fat emulsions spreadable, very high yield | 1:20:30 (emulsifier: fat: water) |
| emulsions of oil in water gelling agents | PLUSmulson F - 03 | Provides a firm, stable gel to heat, especially for oil emulsions | 1:8:12 (emulsifier: fat: water) |
Starches, maltodextrins and vegetable proteins
- Maltodextrin
- Pean protein
- Cassava starch
- Cornstarch
- Pea starch
- Potato starch
- Textured Pea Protein
- Concentrated, isolated and textured soy protein
