Together with our advanced support functions, primarily physical food science, we continuously challenge ourselves to learn about and understand how raw materials and ingredients interact, as we see this understanding as an important tool for securing that Danisco also in the future develops the best ingredients for the culinary industry.
Facilities
Danisco's culinary facilities include
- skilled research scientists
- analytical equipment
- modern library with on-line search facilities
- trained sensory panels
Our analytical facilities include equipment for
- microscopy, used to investigate starch behaviour in emulsions and suspensions
- particle size, used to measure particle size and particle size distribution in mayonnaise and dressings
- rheology, used to measure:
- texture changes as a function of temperature
- yield point, for example stabilisation of emulsions and suspensions
- flow properties, for example viscosity of mayonnaise and dressings
- pH measurement, critical value for taste and shelf life of product
- aw value measurement, important for microbiological stability of final product
- refractometry, used for indication of soluble dry matter content in product
- F-value, critical value for control of heat treatment (pasteurisation, sterilisation)
Available literature
Publications
- TM 3003: Description of Production Equipment
- TM 3004: Introduction to Mayonnaise and Dressings
- TM 3010: Sensory, Rheology and Microscopy Evaluation
Are you interested in any of the mentioned publications?
Please send an e-mail to ingredients@danisco.com
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