The functionalities of stabilizer systems from G.C. Hahn & Co (Australia) includes texturing and influence on consistency, stabilisation of food ingredients, to maintain the stability of food and technological adjuvants.
Texturing and influence on consistency is done based on creaminess, gelling agent, water binding agent, based on regulation of melting behaviour, filling agent and by adjusting the viscosity.
Stabilisation of food ingredients include regulation of pH-value, protective colloid for proteins, colour and oxidation stability. The physical stability of food includes decreased crystallisation, formation of emulsion, suspension and foam, prevention of synarese and regulation of water content.
HAHN product groups are branded as HAMULSION, HAMULBAC, HAMULTEC, HAMULTASTE, HAMULTOP and KOLLOIDAN.
HAMULSION stabilizer systems act as a thickening agent, used for emulsification and it act as a protective colloid. HAMULSION stabilizer systems comprise a number of hydrocolloids, emulsifiers and salts in combination. HAMULSION stabilizer systems are applied in cakes, fillings, soups, milk products, ice creams and on low calorie foods.
HAMULTOP systems are made from protein particles and are applied during the preparation of desserts, acidified milk products, sauces and meat products. HAMULBAC stabiliser systems come from range of organic and in organic salts and acid regulators. HAMULBAC systems are used for adjusting the value of hydrogen ion.
HAMULBAC stabiliser systems are applied along with sweet milk beverages, cream and fine food products, neutral milk dessert products, cheese and acidified milk products. HAMULTEC stabiliser systems were made using HAHN processing technology and are applied in preparation of soups, sauces, milk products, ice cream and meat products.