Food Emulsifier
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Food Emulsifiers

Manufactured by Danisco
Danisco emulsifiers are made from natural raw materials, such as vegetable fats, glycerol and organic acids.

Functions of Emulsifiers

An 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 Emulsifiers

Emulsifiers 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 Monoglycerides

Distilled 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.

Emulsifiers

Dimodan® Distilled Monoglycerides

Dimodan® 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.

Panodan® DATEM (Diacetyl Tartaric Acid Esters)

Possess excellent dough strengthening properties due to their ability to interact with the gluten in dough. Thereby they enhance gas retention and improve dough tolerance to mechanical handling. The result in baked goods is improved crumb structure, crust crispness and volume. Panodan® improves fat particle distribution in coffee whiteners as well, thereby improving the whitening effect. These are truly unique emulsifiers, which stabilize various o/w emulsions.

Grindsted™ ACETEM (Acetic Acid Esters of Monoglycerides)

Grindsted™ ACETEM is a range of Alpha-tending emulsifiers, which have excellent aerating and foam stabilizing abilities. Their ability to form films makes them suitable for coatings, in which they retard moisture loss and fat oxidation. Grindsted™ ACETEM are effective lubricants and release agents, as well valuable plasticizing agents in chewing gum.

Grindsted™ CITREM (Citric Acid Esters of Monoglycerides)

Made from edible, refined sunflower oil, Grindsted™ CITREM is ideal for chocolate and compound coatings. The ability of Grindsted™ CITREM to reduce plastic viscosity and yield value makes it unique on the market. This line of Grindsted™ makes it easier than ever to obtain thin, flowing chocolate and chocolate compound for creating exciting bakery and confectionery products.

Grindsted™ LACTEM (Lactic Acid Esters of Monoglycerides)

Grindsted™ LACTEM will help improve aeration and foam stabilization in whipped toppings. Enhance whippability of non-dairy cream when used in combination with other alpha-tending emulsifiers. Grindsted™ LACTEM will also improve aeration and stability in in cake batter when used in combination with distilled monoglycerides, resulting in increased cake volume and uniform structure.

Grindsted™ Mono-Di (Mono and Diglycerides)

Grindsted™ Mono-Di will stabilize emulsions and provide uniform and stable water dispersions in all types of margarines and spreads. They can also improve palatability and reduce stickiness in caramels and toffees.

Grindsted™ PGE or PGPR (Polyglycerol Esters of Fatty Acids, Polyglycerol Polyricinoleate)

This range of emulsifiers will improve cake batter performance, resulting in increased cake volume and uniform structure. The effect is often obtained in combination with distilled monoglycerides. Both Grindsted™ PGE and PGPR impart a smooth and creamy texture to icings.

Grindsted™ PGMS (Propylene Glycerol Esters of Fatty Acids)

Excellent aerating and foam stabilizing properties in whipped toppings. Grindsted™ PGMS is extremely effective as an aerating agent in fine bakery goods and cake shortening when used in combination with distilled monoglycerides.

Grindsted™ STS or SMS (Sorbitan Tristearate, Sorbitan Monostearate)

Sorbitan Tristearate acts as a fat crystal modifier in compound coatings, in which it retards bloom. They prevent crystal transformation and subsequent sandiness in margarine and spread containing high amounts of partially hydrogenated canola or sunflower oil. Sorbitan Monostearate improves the re-hydration of dry yeast.

Grindsted™ STS or SMS (Sorbitan Tristearate, Sorbitan Monostearate)

Sorbitan Tristearate acts as a fat crystal modifier in compound coatings, in which it retards bloom. They prevent crystal transformation and subsequent sandiness in margarine and spread containing high amounts of partially hydrogenated canola or sunflower oil. Sorbitan Monostearate improves the re-hydration of dry yeast.