Fruit preparations Science

Together with our advanced support functions, primarily physical food science, we continuously work to understand how raw materials and ingredients interact, as we see this understanding as an important tool for ensuring that Danisco also in the future develops the best ingredients to be applied in fruit preparations.

Facilities

Danisco's fruit preparations facilities include:

• skilled research scientists
• analytical equipment
• modern library with on-line search facilities
• trained sensory panels

Our analytical equipment include:

• DSC
• Advanced microscopy
• Particle size
• Rheology
• Turbiscan
• Vapour Sorption Analyser
• Centrifuge analysis
• Ion chromatograph
• Inductively coupled plasma
• HPLC

Available literature

General

• Introduction to GRINDSTED® Pectin
• Pectin and Health
• Pectin Application Handbook

Jams & jellies

• GRINDSTED® Pectin SF for reduced-sugar Jam, Jelly and Fruit Spreads
• GRINDSTED® Pectin SF Extra for Specialty Jam, Jelly and Fruit Spreads - Handout
• GRINDSTED® Pectin SF 337 Extra – Fact Sheet
• GRINDSTED® Pectin SF 339 Extra – Fact Sheet
• GRINDSTED® Pectin SF 369 Extra – Fact Sheet
• GRINDSTED® Pectin SF 630 Extra – Fact Sheet
• All-in-one Fruit Preparation – Handout

Bakery fillings

• Better bake stability in high-solids fruit fillings – Handout
• A polyuronan blend giving novel synergistic effect and bake-stable functionality to high soluble solids fruit fillings, Food Hydrocolloids, 2003, (17), 407-418, N.W.G. Young, G. Kappel, T. Bladt
• Design-a-Bar for busy lives – Handout
• Instant Baker’s Custard with GRINDSTED® Alginate products

Yoghurt fruit preparations

• GRINDSTED® Pectin for Yoghurt Fruit Preparation
• GRINDSTED® Pectin YF 310 – Fact Sheet
• GRINDSTED® Pectin YF 575 – Fact Sheet
• GRINDSTED® Pectin YF 738 – Fact Sheet

Contact info ordering of literatur : ingredients@danisco.com