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Application areas

Emulsifier and enzyme blends are used in the bakery industry to meet the requirements of for example high-speed processing, extended shelf life and the addition of whole grains.

By combining emulsifiers and enzymes we have developed optimised blends, which take the following important parameters into account:

• ability to produce high-quality bread products on large scale 
• less Stock Keeping Units 
• optimised functionality of individual ingredients
• easy scaling of ingredients
• direct access to the latest breakthroughs in emulsifier and enzyme development
• levelling out variations in flour quality 
• increased process stability and flexibility

Product examples

Danisco's product range of functional building blocks for emulsifier and enzyme blends comprises a broad variety of our emulsifiers such as PANODAN® DATEM, DIMODAN® Distilled monoglycerides and GRINDSTED® SSL/CSL as well as our enzymes such as GRINDAMYL® amylases, xylanases, lipases, proteases and hexose oxidases.

Our emulsifier and enzyme blends are optimised to both market and application conditions. Please contact us to hear more about how we can help you meet your needs.

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.