The type of fatty acids and polyglycerol and the degree of esterification determine the functionality of each product in the range. This ingredient is often used in combination with DIMODAN®.
Key benefits
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.
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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Related Products
The DIMODAN® range is based on sunflower, rapeseed, palm or soya bean oil.
Based on palm, soya or coconut oil, GRINDSTED® ACETEM is widely used in chewing gum, topping powder, poultry carcasses and PVC.
A highly hydrophilic emulsifier, the range is commonly used in margarines, sausages and confectionery, and is available in various formats.
GRINDSTED® LACTEM is a widely used emulsifier in cream, desserts, topping powders and cake margarine.
GRINDSTED® MONO-DI emulsifiers bring key functionality to oils and fats, dairy products, frozen desserts and confectionery.
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.
Produced from castor oil, GRINDSTED® PGPR adds functionality to chocolate, oils, fats and bakery products.
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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.