When water and oil would naturally separate, emulsifiers help to bring them together.
But the functionality of emulsifiers goes beyond just stabilizing emulsions—they also help with essential aspects of food production, such as mouthfeel, appearance, overcoming raw material variations, and extending shelf life.
Emulsifiers are used in a wide range of areas from bakery, confectionery, dairy & frozen desserts to meal solutions, snacks and oils & fats.
Whether you’re looking to improve quality, enhance nutrition, cut costs, or get more out of your product line, the DuPont™ Danisco® range of emulsifiers can help.
Our emulsifiers are derived from vegetable oils, making them suitable for plant-based applications.
Although responsibly sourced and certified palm oil remains one of the most efficient and functional vegetable oils, we offer our customers palm-free emulsifiers derived from soy, rapeseed, sunflower, coconut or castor oil. Non-GMO and non-hydrogenated variants are also available.
Emulsifiers can contribute to healthier food. For instance, PANODAN® enables highly nutritious bakery products with an increased grain level, while GRINDSTED® CRYSTALLIZER enables the production of margarines and biscuits that are low in saturated fat and have no trans fats.
Our range of emulsifiers can help you meet your consumers’ expectation of healthy, affordable and sustainable food. The key is a three pillar sustainability strategy:
Sourcing: 100% RSPO-certified sustainable palm oil and derivatives in our global emulsifier production.
Production: Our flagship manufacturing plant in Grindsted (DK) is 100% carbon neutral.
Solutions: Emulsifiers are key in the fight against food waste.
Our emulsifiers support at least three of the United Nations Sustainable Development Goals.
Learn more about how our emulsifiers can further your sustainability strategies here.