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Danisco's fruit team offers solid competencies within five major areas:

• jams & jellies
• water-based bakery fillings
• fruit preparations for dairy products
• fruit glazes
• ripples, toppings and sauces

Application expertise

Our extensive toolbox covers everything from raw materials and production processes to a deep understanding of how raw materials and ingredients interact during processing and storage.

This enables us to

• choose the optimal ingredients to fit a specific formulation or process
• design formulations
• assist in troubleshooting
• suggest alternative processes and process parameters

Jams & jellies

Expertise	Technical development and know-how
low-sugar jams & jellies (SS<60%) high-sugar jams & jellies (SS>60%)	final texture fruit floatation control syneresis control gelling profile curves process rheology sugar composition functionality sugar reduction possibilities sugar replacement using sweeteners flavour profiling

 Water-based bakery fillings

Expertise	Technical development and know-how
bake-stable water-based bakery fillings limited bake-stable water-based bakery fillings non-bake-stable water-based bakery fillings	final texture baking performance syneresis control pumpability process rheology water activit sugar composition functionality sugar reduction possibilities sugar replacement using sweeteners flavour profiling· migration stability

Fruit preparations for dairy products

Expertise	Technical development and know-how
fruit preparations for low-pH dairy products fruit preparations to be mixed into the dairy product fruit preparations for fruit on the bottom/top fruit preparations for twin pot fruit preparations for pH-neutral dairy products	final texture flow properties fruit floatation control gelling profile curves process rheology carry-through effects post reactions with the dairy product colour migration stability sugar composition functionality sugar reduction possibilities sugar replacement using sweeteners flavour profiling

Fruit glazes

Expertise	Technical development and know-how
hot-applied fruit glaze concentrated fruit glaze ready-to-use fruit glaze cold-applied fruit glaze thixotropic type cold-setting flan jelly	final texture gelling profile curves process rheology buffer saltso calcium sourceso sequestrants sugar composition functionality freeze/thaw stability flavour profiling

For ripples, toppings and sauces

Expertise	Technical development and know-how
ripples toppings sauces	final texture flow properties no tailing process rheology freeze/thaw stability freezing point depression colour migration stability sugar composition functionality sugar reduction possibilities sugar replacement using sweeteners flavour profiling

 
Pilot plant equipment

• vacuum cooker
• pilot plant equipment for cooking jams & jellies, water-based bakery fillings, yoghurt fruit preparations, fruit glazes, ripples, toppings and sauces
• Limitech

Analysis

• chemical analysis, including cat-ion analysis, an-ion analysis, quantitative and qualitative sugar analyses, size exclusion chromatography identification, pectin characterisation including degree of esterification, degree of amidation and calcium reactivity determination
• physicochemical analysis, including firmness, flow properties, rheology, CLSM microscopy, sensory analysis

Know-how on physiological effects

• potential health benefits of textural ingredients
• low-calorie products
• sugar replacement using sweeteners and bulking agents, sugar-free/no added sugar/reduced-sugar products
• reduction of glycaemic load (diabetic or carbohydrate controlled diets)