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Functionality/Benefit	Danisco products
Dough strengthening - Increased tolerance towards mechanical handling - Increased tolerance towards variations in mixing, resting and proofing time - Volume increase - Crumb structure improvement	PANODAN® DATEM GRINDSTED® SSL/CSL Sodium or Calcium Stearoyl Lactylates GRINDAMYL™ S Bakery Enzymes GRINDAMYL™ H Bakery Enzymes GRINDAMYL™ POWERBake Bakery Enzymes GRINDAMYL™ SUREBake Bakery Enzymes
Shelf life extension - crumb softening - crumb structure improvement - retarded staling  - moisture retention - growth control of yeasts and moulds	DIMODAN® Distilled Monoglycerides GRINDSTED® SSL/CSL Sodium or Calcium Stearoyl Lactylates GRINDAMYL™ POWERFresh enzyme GRINDAMYL™ MAX-LIFE Bakery Enzymes GRINDAMYL™ POWERSoft Bakery Enzymes GRINDSTED® FSB Emulsifier & Stabiliser Systems GRINDSTED® PRO 45 Emulsifier & Propionate System Litesse® Polydextrose GRINDSTED® LBG GRINDSTED® Alginate GRINDSTED® Pectin GRINDSTED® Xanthan GRINDSTED® Guar MEYPRODOR® MicroGARD™ Fermentates NovaGARD™ Antimicrobial Systems Natamax® Natural Antimicrobial
Quality improvement - crumb structure improvement - crust colour improvement - crispy crust	DIMODAN® Distilled Monoglycerides PANODAN® DATEM GRINDSTED® SSL/CSL Sodium or Calcium Stearoyl Lactylates GRINDAMYL™ POWERFresh enzyme GRINDAMYL™ Bakery Enzymes GRINDSTED® FSB Emulsifier & Stabiliser Systems
Facilitated production  - improved dough extensibility - reduced dough contraction	GRINDAMYL™ Bakery Enzymes
Calorie reduction - fat reduction - sugar free/no added sugar/reduced sugar - reduction of glycaemic load	Litesse® Polydextrose Lactitol Xylitol
Fibre and prebiotic	Litesse® Polydextrose
Taste and flavour profiling	As of 2 July 2007, Danisco divested its flavours business to Firmenich. Read more

 

Legal status varies from country to country. Local food regulations should always be consulted concerning the status of this product, as legislation regarding its use in food may vary from country to country.