Emulsifiers

Application areas for emulsifiers

Emulsifiers perform many essential functions in food applications. The examples are numerous:

Food area

• 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

Non-food area

• Food grade emulsifiers are used as anti-stat and anti-fog agents in plastic applications, particularly in food wrap and other packaging for the food industry
• Plasticisers for PVC and other polymers in food contact applications i.e gaskets in metal lids and cling film, carrier for either pigments or fragrance in master batch applications.

Several products on the market, for example reduced-fat or low-calorie products, only exist because of the emulsifiers they contain.

Our 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. We have also recently developed emulsifier solutions for gluten reduction in bakery products.

Hydrophobic and hydrophilic

Danisco's emulsifiers are molecules consisting of a hydrophobic and a hydrophilic part. The hydrophobic part consists of a fatty acid. The hydrophilic part may consist of glycerol, possibly esterified with lactic acid, citric acid, acetic acid or tartaric acid.

The chart below visualises the different production routes used to make our broad range of emulsifiers.

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

We have emulsifier production facilities five places around the world and we are a member of Roundtable on Sustainable Palm Oil (RSPO).