GRINDSTED® PGPR has a unique ability to reduce yield stress in chocolate and provides emulsion stability in low-fat spreads and tin grease emulsions.
Key benefits
Functional benefits by application
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.
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.
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® PGE is widely applied in bakery products, oils, fats and plastics. The emulsifiers are produced by esterification of polyglycerols with vegetable-based fatty acids.
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.
Popular ingredients in bakery and dairy 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.
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