DIMODAN® Distilled Monoglycerides

The DIMODAN® range is based on sunflower, rapeseed, palm or soya bean oil.

These emulsifiers are commonly used in bakery, oils, fats, dairy, frozen desserts, confectionery and plastics.

Key benefits

  • Efficient processing
  • Improved product quality
  • Fat reduction
  • Shelf life extension
  • Non-hydrogenated options
  • Certified sustainable palm-based options
Application Benefit
Bread Softness and shelf life extension. Fat reduction.
Pasta Anti-stickiness
Tortillas, potato flakes and cereal products Easier processing. Improved product quality
Cakes Improves cake batter performance, crumb structure and cake volume
Margarines, fillings and spreads Stable emulsions
Aerated confectionery Improved aeration and stability
Caramel Reduced stickiness. Homogenous fat distribution
Chewing gum Improved softness of the gum base
Halawa No fat separation
Cheese Controlled melting properties. Improved texture control
Coffee whitener Improved whiteness
Cream Improved air incorporation, foam, freeze and thaw stability
Desserts Improved aeration and foam stability
Ice cream Stable structure
Plastics Antistatic and mould release agent
Pet food Reduced power consumption. Increased extrusion capacity. Reduced water consumption. Uniform expansion. Uniform starch gelatinization. Reduced fine particles during drying

Application areas

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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.
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When you choose DuPont 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.
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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.
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Take a deeper look inside DuPont 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.
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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.
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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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DuPont 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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GRINDSTED® LACTEM is a widely used emulsifier in cream, desserts, topping powders and cake margarine.
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Popular ingredients in bakery and dairy products.
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DuPont™ Danisco® Emulsifiers for improved aeration and stability.
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By combining the functionalities of different Danisco ingredients we have developed various speciality blends to ensure easy processing and good product quality.

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