GRINDSTED® MONO-DI Mono-Diglycerides

A key ingredient for emulsification

GRINDSTED® MONO-DI emulsifiers bring key functionality to oils and fats, dairy products, frozen desserts and confectionery. GRINDSTED® MONO-DI is produced globally and is available in variations depending on the concentration of mono-diglyceride. Rapeseed, RSPO certified palm and soy bean oil are the natural raw materials. Variants are available with a mono-diglyceride concentration of 40-60%, including GMO-Free and non hydrogenated options.

Key Benefits

  • Improved product quality
  • Easier processing
  • GMO-free options
  • Non-hydrogenated options
  • RSPO certified sustainable palm-based options

Application

Benefit

Caramel

Reduced stickiness

Homogenous fat distribution

Chewing gum

Improved gum base softness

Desserts

Improved aeration and foam stability

Margarine, fillings and spreads

Stable emulsions

Ice cream

Emulsion destabilization, creating a stable structure
 
 
 

Application Areas

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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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Consumers are becoming more conscious about making responsible food choices .
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The DIMODAN® range is based on sunflower, rapeseed, palm or soya bean oil.
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Based on palm, soya or coconut oil, GRINDSTED® ACETEM is widely used in chewing gum, topping powder, poultry carcasses and PVC.
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A highly hydrophilic emulsifier, the range is commonly used in margarines, sausages and confectionery, and is available in various formats.
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GRINDSTED® LACTEM is a widely used emulsifier in cream, desserts, topping powders and cake margarine.
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A NON-GMO powdered monoglyceride that’s both highly functional and cost efficient while having a reduced footprint
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GRINDSTED® PGE is widely applied in bakery products, oils, fats and plastics. The emulsifiers are produced by esterification of polyglycerols with vegetable-based fatty acids.
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GRINDSTED® PGMS is frequently used in bakery products, oils, fats and topping powders. The DuPont™ Danisco® range is produced by esterification of propylene glycerol with vegetable-based fatty acids.
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Produced from castor oil, GRINDSTED® PGPR adds functionality to chocolate, oils, fats and bakery products.
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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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Versatile cake emulsifiers range for top-quality cakes at lower cost.
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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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© 2020 DuPont. DuPont™, the DuPont Oval Logo, and all trademarks and service marks denoted with ™, ℠ or ® are owned by affiliates of DuPont de Nemours, Inc. unless otherwise noted.