Speciality blends

By combining the functionalities of different Danisco ingredients we have developed various speciality blends to ensure easy processing and good product quality.

Benefits and applications

Our specialty blends are optimized to both market and application conditions. Please contact us to hear more about how we can help you meet your needs with our specialty blends.

Key benefits

  • Derived from natural vegetable oil
  • Available in different formats and packaging
  • Tailor made solutions
  • Global production
  • Supply chain excellence

Our specialty blends

GRINDSTED® PS

Application Benefit
Cream Improves air incorporation, foam, freeze and thaw stability in creams
Bakery Improves the release properties from tin grease
Margarines, spreads and fillings Prevents oiling out and reduces spattering
Confectionery Stabilizes the fat and prevents fat separation

GRINDSTED® CRYSTALLIZER

Application Benefit
Margarines and fillings Boosts the rate of crystallization of trans free and hydrogenation free fats and oils

GRINDSTED® BARRIER SYSTEM

Application Benefit
Ice cream cones, pizzas, desserts Delays water. pH and color migration in multilayered products

GRINDSTED® GA

Application Benefit
Fine bakery Improves cake batter performance, crumb structure and cake volume

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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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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Successful soups, sauces and dressings are dependent on good taste, texture and stability, DuPont™ Danisco® culinary ingredients help you deliver this.
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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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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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Popular ingredients in bakery and dairy products.
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