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
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.
Successful soups, sauces and dressings are dependent on good taste, texture and stability, DuPont™ Danisco® culinary ingredients help you deliver this.
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.
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.
A highly hydrophilic emulsifier, the range is commonly used in margarines, sausages and confectionery, and is available in various formats.
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A NON-GMO powdered monoglyceride that’s both highly functional and cost efficient while having a reduced footprint
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.
Produced from castor oil, GRINDSTED® PGPR adds functionality to chocolate, oils, fats and bakery products.
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