Grindsted®
Ranges of tailored blends based on high quality, advanced ingredients, including hydrocolloids, emulsifiers and enzymes used in a variety of applications.
- GRINDSTED® Fiberline
When it comes to fiber-rich, wholemeal bread, many adults as well as children still prefer the soft texture and mild taste of white wheat bread. That’s why we developed GRINDSTED ® Fiberline.
Enhances your process robustness and product quality in terms of texture, appearance and shelf life. It will help you reach your nutrition targets like low fat, low sugar, high fiber and minerals enrichment with no compromise on stability and texture.
Key benefits
- Reduced number of individual ingredients
- Easier processing
- Improved performance and product quality
- Supply chain excellence
- Global production
| Product | Benefit | Application |
|---|---|---|
| GRINDSTED® POWERBake | Strengthens dough Improves volume Increases softness and shelf life |
Bread |
| GRINDSTED® SALTLINE | Retains existing processing parameters and reduces salt the cost-effective way | Bread |
| GRINDSTED® POWERFlex |
Provides stay-fresh quality Improves flexibility Reduces stickiness |
Tortillas |
| GRINDSTED® POWERFreeze | Converts frozen dough into fresh crunchy bread in a cost-effective way | Frozen dough for rolls, croissants and baguettes |
| GRINDSTED® JU | Improves mouth-feel Fruit pulp and juice stabilization |
Beverages |
| GRINDSTED® FF | Emulsification Viscosity and stability increase Texture modification Controlled setting Fat reduction Cost reduction Improved body and creaminess |
Culinary |
| GRINDSTED® WP | Prevents cream plug Improves whipping properties Ensures stable foam for decoration Prevents syneresis from foam |
Whipping cream |
| GRINDSTED® Protex | Controlled release of functional agents. Improved machinability and appearance of several applications. |
Multi |
| GRINDSTED® Meatline | Improves sensory appeal and juiciness Improves water-binding capacity Reduces purge at storage Enables strong and stable alginate casings for all sausage types Improves slicing properties |
Meat and poultry. |
| GRINDSTED® LFS | Provides superior w/o emulsion stability Improves flavor release |
Oils and fats |
| GRINDSTED® Aqualine | Improves raw material yield through higher water/fat binding Utilization of trimmings Excellent cooking and freeze/thaw stability |
Fish and seafood |
Application areas
Drawing on many years of experience, we tailor solutions for bakery products, creating superb fresh-keeping properties in bread and cakes and the right bite and crumb in biscuits, crackers and pastry, even at reduced fat levels.
When you open the door to Nutrition & Biosciences for your beverage needs, you gain access to unmatched application expertise, science-driven solutions, the full DuPont™ Danisco® range of ingredients, and extensive market knowledge and deep consumer insights that drive competitive advantage.
DuPont™ Danisco® provide all around support for confectioners in developing confectionery such as chocolate, bars, gums, jellies and fillings with new textures, longer shelf life and processing advantages.
Successful soups, sauces and dressings are dependent on good taste, texture and stability, DuPont™ Danisco® culinary ingredients help you deliver this.
For more than half a century, we have solved the challenges of the frozen desserts industry, including today’s demands for low/no sugar and fat formulations.
Our broad assortment of stabilizers helps you create the preferred texture, great flavor release and high stability in your fruit applications, whether those include high- or low-sugar fruit spreads (jams), bakery fillings, yogurt fruit preparations or fruit sauces.
With proactive science-based innovation, broad market expertise and over 50 years of collaborative applications in meat, poultry and seafood, Nutrition & Biosciences stands out as your go-to solutions provider.
We have focused on the needs of the oils & fats industry since the 1930s, when we developed our first emulsifier for margarine.
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