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Hydrosol is one of the leading specialists for the development of advanced stabilizing systems for many different milk-based products that meet the highest quality expectations. Our innovative functional systems enable the simple and cost-efficient manufacture of cheese preparations and recombined products.
Our effective combinations of ingredients improve the quality of not only ice milk and ice cream, but also sorbets, sherbets, and water ices. Whether for whipping cream for cake, fruit, desserts, or ice cream, or for use in sauces, soups and casseroles, with our functional systems you can make vegetable-based cream with outstanding product characteristics.
