Manufactured by DaniscoDanisco emulsifiers are made from natural raw materials, such as vegetable fats, glycerol and organic acids.
Functions of EmulsifiersAn emulsion is a dispersion of droplets of one immiscible liquid within another. Emulsifiers concentrate at the interface between immiscible liquids, where they form interfacial films. This is due to their hydrophilic/lipophilic structure. Emulsifiers allow for a stable and homogenous mixture of two liquids, which do not normally mix. Emulsifiers can be used for a variety of functions: Starch Complexing (Staling), Dough Strengthening, Crystal Modification, Aeration and Foam Stabilization.
Application Areas for EmulsifiersEmulsifiers perform many essential functions in food applications. The examples are numerous:
- Extended shelf life of bread products through starch complexing
- Bread manufacturers can improve their production through improved dough handling by using emulsifiers which interact with the gluten network
- Low-viscosity emulsifiers enable the use of precision liquid dosing systems in modern, highly automated industrial bakeries
- Emulsifiers stabilise the emulsion in low-fat spreads providing the right stability and mouthfeel and reduce spattering in frying margarine
- Emulsifiers give baked and snack products the necessary functionality without the trans fats
- Confectionery manufacturers can improve the cost efficiency of their production of chocolate and chocolate compounds by using emulsifiers to control the viscosity and thereby the loss of product during handling
Several products on the market, for example reduced-fat or low-calorie products, only exist because of the emulsifiers they contain.
Danisco's latest emulsifier innovations include the GRINDSTED® CRYSTALLIZER range for improved capacity of low trans systems which was nominated for a FIE Award at FIE 2007, DIMODAN® NH 100 Distilled Monoglyceride which is a non-hydrogenated, low-trans emulsifier for bakery and margarine applications as well as GRINDSTED® BARRIER SYSTEM which is a water barrier for new innovative multi-layered food. They have also recently developed emulsifier solutions for gluten reduction in bakery products.
Distilled MonoglyceridesDistilled glycerides are produced by the distillation of mono-diglycerides produced from the esterification between a triglyceride with glycerol. Variations are obtained through the type of triglycerides and the concentration of monoglyceride. DIMODAN® is Danisco's trade name for distilled monoglycerides.
Dimodan® Distilled MonoglyceridesDimodan® Distilled Monoglycerides offer outstanding versatility and performance. The Dimodan® line of high potency food emulsifiers contains a minimum of 90% monoglycerides, for outstanding results in a broad range of products. Produced from a reaction of various selected fats and oils with glycerol followed by molecular distillation, Dimodan® monoglycerides perform a number of different functions and provide capabilities that are unique among emulsifiers, these include:
- Emulsification in margarine and spreads
- Starch-complexing in pastas and cereals
- Aeration in whipped toppings
- Lubrication in extruded food
- Anti-staling in bakery products
- De-foaming in puddings/jams
- Oil stabilization in peanut butter
Dimodan® monoglycerides also offer outstanding production flexibility. They are fat-soluble and can be added to food products in the fat phase, through dry blending, or by means of aqueous dispersion systems.