No separation anxiety here

Emulsifiers.

The DuPont™ Danisco® emulsifier range is made from vegetable oils, organic acids and glycerol. To help you towards a greener image, they offer palm-based emulsifiers approved by the Roundtable on Sustainable Palm Oil. DuPont’s market-leading expertise in emulsifier functionality and processing know-how is integrated in all their emulsifiers and emulsifier blends.

DIMODAN® Distilled Monoglycerides

The DIMODAN® range is based on sunflower, rapeseed, palm or soya bean oil.
These emulsifiers are commonly used in bakery, oils, fats, dairy, frozen desserts, confectionery and plastics, and are available in various formats and packaging.

Key benefits:

  • Efficient processing
  • Improved product quality
  • Fat reduction
  • Shelf life extension
  • Non-hydrogenated options
  • Certified sustainable palm-based options
Product Benefit Application
DIMODAN® Softness and shelf life extension
Fat reduction
Bread
Anti-stickiness Pasta
Easier processing Improved product quality Tortillas, potato flakes and cereal products
Improves cake batter performance, crumb structure and cake volume Cakes
Stable emulsions Margarines, fillings and spreads
Improved aeration and stability Aerated confectionery
Reduced stickiness
Homogenous fat distribution
Caramel
Improved whiteness Coffee whitener
Improved air incorporation, foam, freeze and thaw stability Cream
Improved aeration and foam stability Desserts
Stable structure Ice cream
Antistatic and mould release agent Plastics
Reduced power consumption
Increased extrusion capacity
Reduced water consumption
Uniform expansion
Uniform starch gelatinization
Reduced fine particles during drying
Pet food
Contact us for more information.

GRINDSTED® LACTEM lactic acid esters

GRINDSTED® LACTEM is a widely used emulsifier in cream, desserts, topping powders and cake margarine.
The range is derived from natural vegetable oil, typically from the oil palm, and is available in beads and pellets.

Key benefits:

  • Improved aeration
  • High foam stability
  • Certified sustainable palm-based options
Product Benefit Application
GRINDSTED® LACTEM Improved air incorporation
High foam and freeze/ thaw stability
Cream
Improved aeration
Improved transport and shelf life stability due to small air bubbles
Desserts
Improved aeration and stability Topping powders, fillings, cake cream, margarines, confectionery
Contact us for more information.

GRINDSTED® PGPR

Polyglycerol Polyricinoleate
Produced from castor oil, GRINDSTED® PGPR adds functionality to chocolate, oils, fats and bakery products.
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:

  • Enhanced confectionery processing
  • Stable low-fat emulsions
Product Benefit Application
GRINDSTED® PGPR Reduced yield stress Replacement of cocoa butter, maintaining optimum flow properties during production Chocolate
Fat reduction
Improved flow properties
Confectionery fillings
Improved tin release properties Tin grease emulsions
Emulsion stability Improved mouthfeel and spreadability Low-fat spreads
Contact us for more information.

GRINDSTED® STS sorbitan ester

GRINDSTED® STS are widely-used emulsifiers in bakery, confectionery, oils and fats – made with sorbitol and fatty acids from natural vegetable oils.

Key benefits:

  • Efficient processing
  • Improved product quality
Product Benefit Application
GRINDSTED® STS No re-crystallization in cooking oils
Reduced sandiness in margarine
Oils and fats
GRINDSTED® STS Anti-bloom agent Chocolate
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PANODAN® DATEM

Emulsifier for efficient processing and fat reduction
Bakeries can draw on PANODAN® to optimize their efficiency and quality when producing bread, biscuits, sweet dough, pastry and donuts. The range is based on vegetable oils from soya, palm and/or rapeseed oil.

Key benefits:

  • Efficient processing
  • Improved product quality
  • Fat reduction
  • Certified sustainable palm-based options
Product Benefit Application
PANODAN® Stronger dough for easier processing and improved bread quality Bread
Reduced hardness in fat-reduced biscuits
Improved dough machinability
Increased raw material tolerance
Improved quality
Biscuits
Improved machinability and raw material tolerance
Improved emulsion stability
No feathering
Sweet dough, pastry and donuts, Pet food,
Coffee whitener
Contact us for more information.

Remember to always check South African legislation to make sure the ingredient is permitted in your final product and how it should be labelled.