DIMODAN® Distilled Monoglycerides

Commonly used emulsifier with a wide array of benefits


DIMODAN® Distilled Monoglycerides are commonly used in bakery, oils & fats, dairy, frozen desserts, confectionery and plastics. The DIMODAN® range is based on sunflower, rapeseed, RSPO certified palm or soya bean oil and includes GMO-free and non-hydrogenated options.

Key Benefits

  • Crumb softening
  • Improved product quality
  • Fat reduction
  • Shelf life extension
  • Efficient processing
  • GMO-free options
  • Non-hydrogenated options
  • RSPO certified sustainable palm-based options



Aerated confectionery

Improved aeration and stability


Crumb softness and shelf life extension


Improves cake batter performance, crumb structure and cake volume


Reduced stickiness and homogenous fat distribution


Controlled melting properties and improved texture control

Chewing gum

Improved softness of the gum base

Coffee whitener

Improved whiteness


Improved air incorporation, foam, freeze and thaw stability


Improved aeration and foam stability

Flat bread, potato flakes, cereal products

Easier processing and improved product quality


No fat separation

Ice cream

Stable structure

Margarines, fillings and spreads

Stable emulsions



Pet food

Reduced power consumption

Increased extrusion capacity

Reduced water consumption

Uniform expansion.

Uniform starch gelatinization

Reduced fine particles during drying


Antistatic and mould release agent

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 choose Nutrition & Biosciences, you get more than simply ingredients. You gain access to unique expertise, experience and capabilities in nutrition bar formulation and marketing that can help advance your business priorities.
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.
Take a deeper look inside Nutrition & Biosciences for your cheese, yogurt and other dairy needs. See how our market insights, research, and experience can open up your potential to satisfy nutrition-conscious consumers while keeping your costs down.
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.
We have focused on the needs of the oils & fats industry since the 1930s, when we developed our first emulsifier for margarine.
Nutrition & Biosciences applies its in-depth knowledge and broad product portfolio beyond human food applications to help pet food manufacturers solve some of their greatest challenges.

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