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Functionality/Benefit	Danisco products
Facilitated production - machinability improvement - improved distribution and emulsification of ingredients - improved homogeneity of dough - dough sheets flexibility - reduced dough contraction - baking time reduction	PANODAN® DATEM GRINDSTED® SSL/CSL Sodium or Calcium Stearoyl Lactylates GRINDAMYL™ Bakery Enzymes Litesse® Polydextrose
Quality improvement - crispiness and texture improvement - reduced checking and blister formation - crust colour improvement	PANODAN® DATEM GRINDAMYL™ Bakery Enzymes FIBREX®
Calorie reduction - fat reduction - sugar free/no added sugar/reduced sugar - reduction of glycaemic load	PANODAN® DATEM Litesse® Polydextrose Lactitol Xylitol
Shelf life extension - Delay of oxidative rancidity - Moisture retention - Growth control of yeasts and moulds	GRINDSTED ® Xanthan Natamax® Natural Antimicrobial MicroGARD™ Fermentates NovaGARD™ Antimicrobial Systems GRINDOX™ Antioxidants GUARDIAN™ RE Natural Antioxidant EMBANOX™ Antioxidants
Water migration delay	GRINDSTED® BARRIER SYSTEM Acetic Acid Esters Blends
Fibre enrichment and prebiotic	Litesse® Polydextrose FIBREX®
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.