Functional Ingredients for Food Design: Advance.Dk · Photography: Kurtadvance.Dk · Photography: Rodahl · Repro: Design
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Danisco A/S Head Office Langebrogade 1 DK-1001 Copenhagen K Denmark Telephone: +45 32 66 20 00 Telefax: +45 32 66 21 59 [email protected]
Visit www.danisco.com for details of your local Danisco office PB 2-8e · 07.05
FFIFF_Cover_14.07.05.inddIFF_Cover_14.07.05.indd 1 001/08/051/08/05 115:23:275:23:27 Contents
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IIntroduction.inddntroduction.indd 1 002/08/052/08/05 10:27:0010:27:00 Danisco capabilities – a comprehensive guide
Introduction 3
IIntroduction.inddntroduction.indd 2 002/08/052/08/05 10:27:0710:27:07 Innovation
Danisco Innovation Many food manufacturers find that partly outsourc- As retailers and consumers relentlessly demand ing their product development is a faster, better more new products, an efficient development pro- and more cost-effective way to a successful result. gramme is critical to winning the race for space on Danisco Innovation represents a global network of store shelves. expertise that specialises in creative and technical In addition to product development, Danisco development. For specific customer projects, the Innovation generates new knowledge through its network can supply a tailor-made team of specialists ongoing research and development programme. that together have the necessary food ingredient and Much of this knowledge is shared with custom- application skills for the task in hand. The team works ers during training courses and seminars. A unique closely and confidentially with customers, optimis- knowledge management system makes all relevant ing the development process and bringing new and and up-to-date information easily accessible to improved products rapidly to the market. Danisco’s entire global organisation.
IInnovation.inddnnovation.indd 1 001/08/051/08/05 13:28:5713:28:57 Application centres Within the global innovation network, each region strating to manufacturers new possibilities for has its own application set-up. The application product innovation to optimise taste and texture. centres are specialists in their field, providing manu- To drive new advances within an application facturers with expert ingredient know-how and area, a series of knowledge development teams processing assistance when developing food prod- are in operation. The teams, with their industry ucts for a given industrial sector, such as beverage, insight and application processing knowledge, par- confectionery, dairy or ice cream. At the same ticipate in customer development projects, where time, through an awareness of regional and global they secure product solutions with the right consumer trends, the centres carry out proactive quality and price and optimal up-scaling from pilot development of inspirational concepts – demon- to commercial production.
Regional application centres
India Europe Mexico USA South China South-East Australia/ America Asia New Zealand
Bakery • • • • • •
Beverages • • • • •
Confectionery • • • • • •
Culinary • • • • •
Dairy • • • • • •
Flavours • • • • • • • •
Fruit • • • • • •
Frozen desserts • • • • • •
Meat • •
Oils & fats • • •
Plastics •
Research and development Biotechnology Danisco Innovation dedicates a major part of its The ability to understand food functionality on a resources to generating knowledge through research molecular level and to translate this knowledge and development. Research into basic food mecha- into new food ingredients is a key competence of nisms and the development of new ingredients, Danisco Innovation. In this, biotechnology plays a technology and applications are important focus key role. areas that call for highly skilled employees and the Biotechnology allows molecules to be designed use of sophisticated analysis and pilot plant equip- with precise structures – providing the basis for ment. Collaboration with leading external scientists ingredients with highly specific functional proper- and institutes complements this work. ties. Within enzyme development, for example, facilities for screening new enzyme candidates,
Innovation 5
227854_Innovation.indd7854_Innovation.indd 2 118/07/058/07/05 11:39:0311:39:03 designing enzymes by protein engineering and sible for functionality testing and analysis as well as expressing them in suitable carrier systems are providing global production and application support. essential capabilities leading up to the commercial Another area of research focuses on under- production of innovative enzyme products. standing ingredient functionality and interactions in food. Using analytical R&D, it is possible to inves- Health and nutrition tigate even the smallest food molecules. This knowl- The metabolism of the largely undefined micro- edge enables the development of highly functional bial community in the intestine and the interac- ingredients and innovative flavourings. tion between food and food ingredients and the Each development laboratory is characterised immune system have a broad influence on human by high-level technological expertise. Flavour inno- health and well-being. Danisco Innovation has vation, for example, is performed using advanced developed technologies to study and characterise extraction, distillation and fractionation methods. the complicated intestinal ecosystem, while in vivo In the emulsifier laboratory, reaction calorimeter, and in vitro models are used to investigate the instrumental and chemical analysis techniques are effects of food ingredients on the immune system. employed. This use of the latest technology secures The results of this research are put to active use accurate analyses and highly functional new products. in the development of new ingredients, such as probiotic cultures and food ingredients with health Sensory optimisation benefits. Innovation specialists employ their scientific and creative skills to combine technological solutions Ingredient innovation with food industry needs to produce the food Work to innovate new ingredients and the related products consumers prefer. This process of sen- processing technology takes place in the develop- sory optimisation ensures new ingredients provide ment laboratories, which work closely with each all-round functionality in terms of taste, texture, product division. The laboratories are also respon- storage properties and processing ease.
6 Innovation
227854_Innovation.indd7854_Innovation.indd 3 118/07/058/07/05 11:39:0311:39:03 Knowledge management system Research and development, application trials and projects carried out by the global innovation net- work produce a wealth of valuable knowledge. Via the knowledge management system, Danisco staff at any location can look up a given subject and extract relevant information for a current project – reducing work replication and making customer projects fully traceable. Customers can access Danisco knowledge through:
• Partnerweb – an online customer centre provid- ing a broad range of business-to-business infor- mation • The Danisco website – general company facts and information of interest to the public
Training and on-site support Danisco customer training courses and seminars provide up-to-date information about food ingre- dients and how they work. All training activities are tailored to the needs of the participants, whether representatives from a customer group or the technical staff of a single customer. market and generally add value to customer busi- Technical support in the form of trouble-shoot- nesses. To this end, the strictest rules of confiden- ing and processing assistance is available to custom- tiality are exercised when exchanging knowledge ers either on their own premises or at a Danisco with customers. application centre. A spirit of mutual trust and cooperation pro- vides the ideal basis for a formal partnership agree- Confidentiality and ment. Reinforcing supplier-customer ties in this partnership agreements way promotes mutual skill sharing and even more Close customer relationships make it possible to streamlined product development – a major benefit optimise development projects, reduce the time to already enjoyed by a number of larger customers.
227854_Innovation.indd7854_Innovation.indd 4 118/07/058/07/05 11:39:1111:39:11 Bakery
Danisco’s tailor-made ingredients are present in one in every fourth loaf of bread produced by the bakery industry today. As the bakery industry becomes more and more industrialised, the need for extended shelf life and improved dough handling is increasing. Danisco’s strong technology platform within emulsifiers and enzymes can provide the necessary support. For cakes, pastry, biscuits and crackers, Danisco also produces complete solutions – including ingre- dients for fillings, glazes and custard. Local service and development support is available from Danisco’s global network of bakery laboratories, with centres of bakery expertise in operation in Brazil, China, Denmark, Malaysia, Mexico, the UK and the USA. In Denmark, a brand new 1,500m2 test bakery and flour labo- ratory contains the latest equipment for simulating bakery conditions from industrial bakeries all over the world.
IIN_Bakery.inddN_Bakery.indd 1 003/08/053/08/05 112:54:042:54:04 Baker’s custard
Functionalities/Benefits Danisco products
Texture GRINDSTED® Alginate BC • Texture development over time • Sliceable texture
Stability GRINDSTED® Alginate BC • Bake stability • Freeze/thaw stability
Pumpability GRINDSTED® Alginate BC
Mouthfeel GRINDSTED® Alginate BC
Taste and flavour profiling Vanilla, other brown and dairy flavourings
Bread, plain and wholegrain, bread improvers and bakery mixes
Functionalities/Benefits Danisco products
Dough strengthening PANODAN® DATEM • Increased tolerance towards mechanical handling GRINDSTED® SSL/CSL Sodium or Calcium Stearoyl • Increased tolerance towards variations in mixing, Lactylates resting and proofing time GRINDAMYL™ S Bakery Enzymes • Volume increase GRINDAMYL™ H Bakery Enzymes • Crumb structure improvement GRINDAMYL™ POWERBake Bakery Enzymes GRINDAMYL™ SUREBake Bakery Enzymes FIBREX®
Shelf life extension DIMODAN® Distilled Monoglycerides • Crumb softening GRINDSTED® SSL/CSL Sodium or Calcium Stearoyl • Crumb structure improvement Lactylates • Retarded staling GRINDAMYL™ MAX-LIFE Bakery Enzymes • Moisture retention GRINDAMYL™ POWERSoft Bakery Enzymes • Growth control of yeasts and moulds GRINDSTED® FSB Emulsifier & Stabiliser Systems GRINDSTED® PRO 45 Emulsifier & Propionate System Litesse® Polydextrose FIBREX® GRINDSTED® LBG GRINDSTED® Alginate GRINDSTED® Pectin GRINDSTED® Xanthan GRINDSTED® Guar MEYPRODOR® MicroGARD™ Fermentates NovaGARD™ Antimicrobial Systems Natamax® Natural Antimicrobial
Quality improvement DIMODAN® Distilled Monoglycerides • Crumb structure improvement PANODAN® DATEM • Crust colour improvement GRINDSTED® SSL/CSL Sodium or Calcium Stearoyl • Crispy crust Lactylates GRINDAMYL™ Bakery Enzymes GRINDSTED® FSB Emulsifier & Stabiliser Systems
Bakery 9
IIN_Bakery.inddN_Bakery.indd 2 114/07/054/07/05 13:04:5313:04:53 Bread, plain and wholegrain, bread improvers and bakery mixes (continued)
Functionalities/Benefits Danisco products
Facilitated production GRINDAMYL™ Bakery Enzymes • Improved dough extensibility • Reduced dough contraction
Calorie reduction BENEFAT® Reduced Calorie Triglycerides – Salatrim • Fat reduction Litesse® Polydextrose • Sugar free/no added sugar/reduced sugar Lactitol • Reduction of glycaemic load Xylitol
Fibre enrichment and prebiotic Litesse® Polydextrose FIBREX®
Taste and flavour profiling Bread, malt and yeast flavourings Fructofin® Fructose
Cakes
Functionalities/Benefits Danisco products
Improved volume GRINDSTED® GA Emulsifier Blends • All-in mixing procedure DIMODAN® HP 85-S6 Distilled Monoglyceride • Aeration improvement GRINDSTED® FSB Emulsifier & Stabiliser Systems • Crumb structure improvement
Crumb structure stabilisation GRINDSTED® Xanthan Prevent fruit sinking GRINDSTED® LBG Production waste reduction Improved tolerance towards process and raw materials variations
Shelf life extension GRINDSTED® GA Emulsifier Blends • Crumb softening DIMODAN® HP 85-S6 Distilled Monoglyceride • Retarded staling GRINDAMYL™ MAX-LIFE Bakery Enzymes • Moisture retention GRINDAMYL™ POWERSoft Bakery Enzymes • Delay of oxidative rancidity GRINDSTED® LBG • Moisture resistant decoration GRINDSTED® Alginate • Growth control of yeasts and moulds GRINDSTED® Pectin GRINDSTED® Xanthan GRINDSTED® Guar MEYPRODOR® FIBREX® Natamax® Natural Antimicrobial MicroGARD™ Fermentates NovaGARD™ Antimicrobial Systems
10 Bakery
IIN_Bakery.inddN_Bakery.indd 3 114/07/054/07/05 13:05:4313:05:43 Cakes (continued)
Functionalities/Benefits Danisco products
Calorie reduction BENEFAT® Reduced Calorie Triglycerides – Salatrim • Fat reduction Litesse® Polydextrose • Sugar free/no added sugar/reduced sugar Lactitol • Reduction of glycaemic load Xylitol
Fibre enrichment and prebiotic Litesse® Polydextrose FIBREX®
Taste and flavour profiling Vanilla, butter, various fruit, other brown and citrus flavourings Fructofin® Fructose
Crackers, biscuits, cookies, pancakes, wafers, cones and cereal bars
Functionalities/Benefits Danisco products
Facilitated production PANODAN® DATEM • Machinability improvement GRINDSTED® SSL/CSL Sodium or Calcium Stearoyl • Improved distribution and emulsification of ingredients Lactylates • Improved homogeneity of dough GRINDAMYL™ Bakery Enzymes • Dough sheets flexibility Litesse® Polydextrose • Reduced dough contraction • Baking time reduction
Quality improvement PANODAN® DATEM • Crispiness and texture improvement GRINDAMYL™ Bakery Enzymes • Reduced checking and blister formation FIBREX® • Crust colour improvement
Calorie reduction PANODAN® DATEM • Fat reduction BENEFAT® Reduced Calorie Triglycerides – Salatrim • Sugar free/no added sugar/reduced sugar Litesse® Polydextrose • Reduction of glycaemic load Lactitol Xylitol
Shelf life extension GRINDSTED® Xanthan • Delay of oxidative rancidity Natamax® Natural Antimicrobial • Moisture retention MicroGARD™ Fermentates • Growth control of yeasts and moulds NovaGARD™ Antimicrobial Systems GRINDOX™ Antioxidants GUARDIAN™ Rosemary Extract EMBANOX™ Antioxidants
Bakery 11
IIN_Bakery.inddN_Bakery.indd 4 114/07/054/07/05 13:06:1013:06:10 Crackers, biscuits, cookies, pancakes, wafers, cones and cereal bars (continued)
Functionalities/Benefits Danisco products
Water migration delay GRINDSTED® BARRIER SYSTEM Acetic Acid Esters Blends
Fibre enrichment and prebiotic Litesse® Polydextrose FIBREX®
Taste and flavour profiling Vanilla, dairy, various fruit, citrus and spice flavourings Fructofin® Fructose
Dry yeast
Functionalities/Benefits Danisco products
Yield increase GRINDSTED® SMS Sorbitan Monostearates
Extruded starch and cereal products
Functionalities/Benefits Danisco products
Quality improvement PANODAN® DATEM • Homogeneous structure DIMODAN® Distilled Monoglycerides • Crispiness improvement FIBREX® • Stickiness reduction
Facilitated production DIMODAN® Distilled Monoglycerides • Friction reduction • Stickiness reduction • Uniform cut
Fibre enrichment and prebiotic Litesse® Polydextrose FIBREX®
Taste and flavour profiling Dairy, various fruit, spice and various brown flavourings CREMAROME Flavourings
12 Bakery
IIN_Bakery.inddN_Bakery.indd 5 114/07/054/07/05 13:06:1413:06:14 Flour
Functionalities/Benefits Danisco products
Flour optimisation GRINDAMYL™ Bakery Enzymes Flour standardisation GRINDAMYL™ POWERBake Bakery Enzymes • Increased extraction rate • Cost reduction
Frozen dough, retarded dough and par-baked bread
Functionalities/Benefits Danisco products
Dough strengthening GRINDSTED® POWERFreeze • Freezing tolerance improvement PANODAN® DATEM • Improved tolerance towards mechanical handling GRINDAMYL™ FD Bakery Enzymes • Volume increase FIBREX® • Crumb structure improvement Natamax® Natural Antimicrobial Growth control of yeasts and moulds
Taste and flavour profiling Bread, malt and yeast flavourings Fructofin® Fructose
Sweet doughs, pastries and donuts
Functionalities/Benefits Danisco products
Dough strengthening PANODAN® DATEM • Increased tolerance towards mechanical handling GRINDSTED® SSL/CSL Sodium or Calcium Stearoyl • Increased tolerance towards variations in mixing, Lactylates resting and proofing time GRINDAMYL™ Bakery Enzymes • Volume increase GRINDAMYL™ SUREBake Bakery Enzymes • Crumb structure improvement GRINDAMYL™ POWERBake Bakery Enzymes
Bakery 13
IIN_Bakery.inddN_Bakery.indd 6 003/08/053/08/05 112:57:512:57:51 Sweet doughs, pastries and donuts (continued)
Functionalities/Benefits Danisco products
Shelf life extension DIMODAN® Distilled Monoglycerides • Crumb softening GRINDSTED® SSL/CSL Sodium or Calcium Stearoyl • Retarded staling Lactylates • Moisture retention GRINDAMYL™ MAX-LIFE Bakery Enzymes • Growth control of yeasts and moulds GRINDAMYL™ POWERSoft Bakery Enzymes GRINDSTED® FSB Emulsifier & Stabiliser Systems GRINDSTED® PRO 45 Emulsifier & Propionate System Litesse® Polydextrose GRINDSTED® LBG GRINDSTED® Alginate GRINDSTED® Pectin GRINDSTED® Xanthan GRINDSTED® Guar MEYPRODOR® MicroGARD™ Fermentates NovaGARD™ Antimicrobial Systems Natamax® Natural Antimicrobial
Quality improvement DIMODAN® Distilled Monoglycerides • Crumb structure improvement GRINDAMYL™ Bakery Enzymes • Crust colour improvement GRINDSTED® FSB Emulsifier & Stabiliser Systems
Calorie reduction BENEFAT® Reduced Calorie Triglycerides – Salatrim • Fat reduction Litesse® Polydextrose • Sugar free/no added sugar/reduced sugar Lactitol • Reduction of glycaemic load Xylitol
Improved lamination and flakiness of pastry PANODAN® DATEM DIMODAN® Distilled Monoglycerides GRINDAMYL™ Bakery Enzymes GRINDSTED® Xanthan
Fibre enrichment and prebiotic Litesse® Polydextrose FIBREX®
Taste and flavour profiling Bread, malt and yeast flavourings Fructofin® Fructose
Steamed bread
Functionalities/Benefits Danisco products
Quality improvement DIMODAN® Distilled Monoglycerides • Crumb softening PANODAN® DATEM • Crumb structure improvement GRINDSTED® SSL/CSL Sodium or Calcium Stearoyl • Crumb whitening Lactylates • Product surface improvement (smooth/white) GRINDAMYL™ Bakery Enzymes • Volume improvement Natamax® Natural Antimicrobial Growth control of yeasts and moulds MicroGARD™ Fermentates
Fibre enrichment and prebiotic Litesse® Polydextrose FIBREX®
Taste and flavour profiling Bread, malt and yeast flavourings Fructofin® Fructose
14 Bakery
IIN_Bakery.inddN_Bakery.indd 7 114/07/054/07/05 13:06:2813:06:28 Tin grease emulsions
Functionalities/Benefits Danisco products
Excellent release properties GRINDSTED® OX Emulsifier Specialties GRINDSTED® PS Emulsifier Specialties GRINDSTED® PGPR Polyglycerol Polyricinoleates
Tortillas
Functionalities/Benefits Danisco products
Facilitated production PANODAN® DATEM • Machinability improvement DIMODAN® Distilled Monoglycerides • Improved dough handling properties GRINDAMYL™ Bakery Enzymes • Dough stickiness reduction GRINDSTED® FSB Emulsifier & Stabiliser Systems • Translucency reduction GRINDSTED® Alginate FIBREX®
Shelf life extension DIMODAN® Distilled Monoglycerides • Increased water retention GRINDAMYL™ Bakery Enzymes • Retarded staling GRINDSTED® FSB Emulsifier & Stabiliser Systems • Growth control of yeasts and moulds GRINDSTED® Alginate Natamax® Natural Antimicrobial MicroGARD™ Fermentates
Quality improvement PANODAN® DATEM • Rollability and flexibility improvement DIMODAN® Distilled Monoglycerides • Reduced sticking of packed products GRINDAMYL™ Bakery Enzymes GRINDSTED® FSB Emulsifier & Stabiliser Systems GRINDSTED® Alginate
Fibre enrichment and prebiotic Litesse® Polydextrose FIBREX®
Taste and flavour profiling Bread, malt and yeast flavourings
Bakery 15
IIN_Bakery.inddN_Bakery.indd 8 226/07/056/07/05 10:49:4210:49:42 Beverages
Danisco’s solutions for beverages are developed in response to global and local trends and are based on an in-depth understanding of how functional ingredients influence new and traditional beverage systems. Part of the prod- uct portfolio targets the health and nutrition area, providing a series of physiological effects. Danisco ingredients give beverages the following key functionalities:
• Taste and aroma • Texture and mouthfeel • Stabilisation • Health and nutrition benefits • Protection against microbiological spoilage
16 Beverages
IIN_Beverage.inddN_Beverage.indd 1 226/07/056/07/05 11:00:2511:00:25 Alcoholic drinks
Functionalities/Benefits Danisco products
Improved mouthfeel GRINDSTED® JU Stabiliser Systems GRINDSTED® Xanthan
Emulsification GRINDSTED® SSL P 55 VEG Sodium Stearoyl Lactylate Stabilisation DIMODAN® HR Distilled Monoglyceride
Growth control of Gram-positive spoilage Nisaplin® Natural Antimicrobial Shelf life extension
Growth control of yeasts spoilage (in sweet wines) Natamax® Natural Antimicrobial Shelf life extension
Facilitated production Beverage compounds (flavour and juice)
Taste and flavour profiling DANISCO NATUROME™ Extracts Cream, chocolate, various fruit, malt, spirits, coffee, vanilla, beer and functional flavourings Commonsense™ Flavours
Bottled water
Functionalities/Benefits Danisco products
Sweetening Fructofin® Fructose
Fibre source/bulking Litesse® Polydextrose
Taste and flavour profiling DANISCO NATUROME™ Extracts Various fruit, citrus and functional flavourings Commonsense™ Flavours and Aura™ Flavours
Carbonated drinks
Functionalities/Benefits Danisco products
Improved mouthfeel GRINDSTED® Pectin Fruit pulp and juice stabilisation GRINDSTED® JU Stabiliser Systems GRINDSTED® Xanthan MEYPRODOR®
Sweetening Fructofin® Fructose
Clouding agent Cloudifiers
Cloudifying properties GRINDSTED® MCT Glyceryl Tricaprylate-caprate
Facilitated production Beverage compounds (flavour and juice)
Fibre source/bulking Litesse® Polydextrose
Taste and flavour profiling Various fruit, citrus, cola and functional flavourings Commonsense™ Flavours and Aura™ Flavours
Beverages 17
227854_IN_Beverage.indd7854_IN_Beverage.indd 2 114/07/054/07/05 13:33:0313:33:03 Dilute to taste drinks
Functionalities/Benefits Danisco products
Improved mouthfeel GRINDSTED® Pectin Fruit pulp and juice stabilisation GRINDSTED® JU Stabiliser Systems GRINDSTED® Xanthan MEYPRODOR® 50
Sweetening Fructofin® Fructose
Growth control of yeasts and moulds Natamax® Natural Antimicrobial Shelf life extension
Clouding agent Cloudifiers
Cloudifying properties GRINDSTED® MCT Glyceryl Tricaprylate-caprate
Facilitated production Beverage compounds (flavour and juice)
Taste and flavour profiling Various fruit, citrus, cola and functional flavourings Commonsense™ Flavours
Hot beverages
Functionalities/Benefits Danisco products
Improved mouthfeel GRINDSTED® Xanthan 200 MEYPRODYN®
Taste and flavour profiling Vanilla, milk, cream, chocolate, various fruit, honey, toffee, coffee, nut, caramel, other brown and functional flavourings CREMAROME Flavourings
18 Beverages
IIN_Beverage.inddN_Beverage.indd 3 226/07/056/07/05 11:05:1011:05:10 Nectars and 100% juices
Functionalities/Benefits Danisco products
Improved mouthfeel GRINDSTED® Pectin Fruit pulp and juice stabilisation GRINDSTED® JU Stabiliser Systems GRINDSTED® Xanthan MEYPRODOR®
Sweetening Fructofin® Fructose
Growth control of Gram-positive spoilage Nisaplin® Natural Antimicrobial Shelf life extension
Growth control of yeasts and moulds Natamax® Natural Antimicrobial Shelf life extension
Facilitated production Beverage compounds (flavour and juice)
Taste and flavour profiling DANISCO NATUROME™ Extracts Other natural fruit flavourings
Powdered drinks
Functionalities/Benefits Danisco products
Improved mouthfeel GRINDSTED® Pectin Fruit pulp and juice stabilisation GRINDSTED® JU Stabiliser Systems GRINDSTED® Xanthan Ultra MEYPRODYN® 200 MEYPRODOR® 50
Sweetening Fructofin® Fructose
Clouding agent Cloudifiers
Cloudifying properties GRINDSTED® MCT Glyceryl Tricaprylate-caprate
Facilitated production Beverage compounds (flavour and juice)
Taste and flavour profiling Various fruit, citrus, cola, brown and functional powdered flavourings
Protein-containing drinks
Functionalities/Benefits Danisco products
Improved mouthfeel GRINDSTED® Stabiliser Systems
Stabilisation of protein GRINDSTED® Pectin AMD
Sweetening Fructofin® Fructose
Growth control of Gram-positive spoilage in Nisaplin® Natural Antimicrobial pasteurised and UHT products Shelf life extension
Beverages 19
227854_IN_Beverage.indd7854_IN_Beverage.indd 4 114/07/054/07/05 13:33:1413:33:14 Protein-containing drinks (continued)
Functionalities/Benefits Danisco products
Growth control of yeasts and moulds Natamax® Natural Antimicrobial Shelf life extension
Fibre source/bulking Litesse® Polydextrose
Taste and flavour profiling Various fruit, citrus, nut, brown and functional flavourings Commonsense™ Flavours
Still drinks
Functionalities/Benefits Danisco products
Improved mouthfeel GRINDSTED® Pectin Fruit pulp and juice stabilisation GRINDSTED® JU Stabiliser Systems GRINDSTED® Xanthan MEYPRODOR® 50
Sweetening Fructofin® Fructose
Growth control of Gram-positive spoilage Nisaplin® Natural Antimicrobial Shelf life extension
Growth control of yeasts and moulds Natamax® Natural Antimicrobial Shelf life extension
Clouding agent Cloudifiers
Cloudifying properties GRINDSTED® MCT Glyceryl Tricaprylate-caprate
Facilitated production Beverage compounds (flavour and juice)
Taste and flavour profiling Various fruit, citrus, cola and functional flavourings Commonsense™ Flavours
20 Beverages
IIN_Beverage.inddN_Beverage.indd 5 226/07/056/07/05 11:06:4311:06:43 Confectionery
Confectionery manufacturers can look to Danisco for unique, all-round support when developing sugar confectionery, chocolate and chewing gum with new flavours, textures, extended shelf life and process- ing benefits. In addition, many of Danisco’s proactive confectionery concepts address health and nutrition issues, enabling the development of products with, for example, a low sugar and fat content or dental benefits. Danisco is recognised for its broad expertise in ingredient functionality in confectionery applications. Over the years, the company’s confectionery experts have become frequent speakers at international con- fectionery conferences.
Confectionery 21
IIN_Confectionery.inddN_Confectionery.indd 1 001/08/051/08/05 13:55:0913:55:09 Aerated confectionery
Functionalities/Benefits Danisco products
Whippability increase DIMODAN® Distilled Monoglycerides GRINDSTED® SMS Sorbitan Monostearates
Foam stabilisation GRINDSTED® FB Stabiliser Systems GRINDSTED® Pectin Litesse® Polydextrose
Texture modification GRINDSTED® FB Stabiliser Systems GRINDSTED® Pectin
Sugar reduction or replacement Lactitol • Sugar free/no added sugar/reduced sugar Xylitol • Calorie reduction Minolac™ Milk Powder Substitute • Reduction of glycaemic load (diabetic or carbohydrate- Fructofin® Fructose controlled diets) Litesse® Polydextrose • Sweetness enhancement
Fibre enrichment and prebiotic Litesse® Polydextrose Lactitol Xylitol
Taste and flavour profiling Various fruit, dairy, vanilla, other brown and sensation flavourings CREMAROME Flavourings
Bars
Functionalities/Benefits Danisco products
Aw control and organic osmolytes Betafin® Betaine Litesse® Polydextrose Fructofin® Fructose
Humectance improvement Litesse® Polydextrose Xylitol Fructofin® Fructose
Water migration control GRINDSTED® BARRIER SYSTEM Acetic Acid Esters Blends Litesse® Polydextrose Fructofin® Fructose
Calorie reduction BENEFAT® Reduced Calorie Triglycerides – Salatrim Fat replacement Litesse® Polydextrose Lactitol Xylitol
Shelf life extension BENEFAT® Reduced Calorie Triglycerides – Salatrim Betafin® Betaine DIMODAN® Distilled Monoglycerides Litesse® Polydextrose Xylitol
22 Confectionery
227854_IN_Confectionery.indd7854_IN_Confectionery.indd 2 115/07/055/07/05 14:40:4914:40:49 Bars (continued)
Functionalities/Benefits Danisco products
Elasticity improvement BENEFAT® Reduced Calorie Triglycerides – Salatrim Betafin® Betaine DIMODAN® Distilled Monoglycerides Litesse® Polydextrose Xylitol
Taste and flavour profiling Various fruit, dairy, vanilla and other brown flavourings Sweetness reduction Litesse® Polydextrose Lactitol
Caramels, toffee & fudge
Functionalities/Benefits Danisco products
Cold flow control GRINDSTED® Carrageenan CS
Texture modification GRINDSTED® Carrageenan CS
Stickiness reduction DIMODAN® Distilled Monoglycerides GRINDSTED® MONO-DI Mono-diglycerides
Dispersion improvement GRINDSTED® CITREM Citric Acid Esters DIMODAN® Distilled Monoglycerides GRINDSTED® MONO-DI Mono-diglycerides
Light colouring PANODAN® DATEM
Calorie reduction BENEFAT® Reduced Calorie Triglycerides – Salatrim Litesse® Polydextrose Lactitol Xylitol
Sugar reduction or replacement Litesse® Polydextrose • Sugar free/no added sugar/reduced sugar Lactitol • Calorie reduction Xylitol • Reduction of glycaemic load Fructofin® Fructose (diabetic or carbohydrate-controlled diets)
Fibre enrichment and prebiotic Litesse® Polydextrose Lactitol Xylitol
Taste and flavour profiling Caramel, toffee, fudge, nut, vanilla, other brown and dairy flavourings CREMAROME Flavourings
Confectionery 23
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Functionalities/Benefits Danisco products
Softening improvement GRINDSTED® MONO-DI Mono-diglycerides Flavour release improvement DIMODAN® Distilled Monoglycerides Anti-tackiness GRINDSTED® ACETEM Acetic Acid Esters Juiciness improvement
Improvement of bubble size and formation GRINDSTED® ACETEM Acetic Acid Esters
Sweetening Lactitol Xylitol
Calorie reduction Litesse® Polydextrose Sugar replacement in dental health care and Lactitol sugar-free products Xylitol Dental benefits • Active effect on bacterial flora and reduction in caries
Cooling sensation Xylitol
Humectance improvement Litesse® Polydextrose
Sensitivity to humidity reduction Lactitol
Delay of oxidative rancidity GUARDIAN™ Rosemary Extract Shelf life extension GRINDOX™ Antioxidants EMBANOX™ Antioxidants
Taste and flavour profiling Various fruit and mint flavourings
Chocolate & compounds
Functionalities/Benefits Danisco products
Flow properties improvement GRINDSTED® PGPR Polyglycerol Polyricinoleates Fat reduction Process optimisation Water tolerance increase, particularly in ice cream coatings
Flow properties improvement GRINDSTED® CITREM Citric Acid Esters GMO-lecithin replacer
24 Confectionery
227854_IN_Confectionery.indd7854_IN_Confectionery.indd 4 115/07/055/07/05 14:40:5014:40:50 Chocolate & compounds (continued)
Functionalities/Benefits Danisco products
Shelf life extension GRINDSTED® STS Sorbitan Tristearates Anti-bloom agents GRINDSTED® SMS Sorbitan Monostearates Improved tolerance towards storage conditions GRINDSTED® LACTEM Lactic Acid Esters
Sugar reduction or replacement Litesse® Polydextrose • Sugar free/no added sugar/reduced sugar Lactitol • Calorie reduction Xylitol • Reduction of glycaemic load (diabetic or carbohydrate- Fructofin® Fructose controlled diets)
Calorie reduction BENEFAT® Reduced Calorie Triglycerides – Salatrim Fat replacement Litesse® Polydextrose Lactitol Xylitol
Fibre enrichment and prebiotic Litesse® Polydextrose Lactitol Xylitol
Delay of oxidative rancidity GUARDIAN™ Rosemary Extract Shelf life extension GRINDOX™ Antioxidants
Taste and flavour profiling Vanilla, other brown, dairy, citrus and mint flavourings FIBREX®
Fillings & spreads
Functionalities/Benefits Danisco products
Flow properties improvement GRINDSTED® PGPR Polyglycerol Polyricinoleates Fat reduction Process optimisation
Flow properties improvement GRINDSTED® CITREM Citric Acid Esters GMO-lecithin replacer
Oil separation reduction DIMODAN® Distilled Monoglycerides GRINDSTED® PS Emulsifier Specialties
Stickiness reduction DIMODAN® Distilled Monoglycerides GRINDSTED® MONO-DI Mono-diglycerides
Dispersion improvement GRINDSTED® CITREM Citric Acid Esters DIMODAN® Distilled Monoglycerides GRINDSTED® MONO-DI Mono-diglycerides
Gelling agents GRINDSTED® Pectin CF Formulation variations facilitated Process optimisation Flavour release improvement
Impart long cohesive texture GRINDSTED® Pectin pH range extension
Texture modification GRINDSTED® Filling Stabiliser System
Confectionery 25
227854_IN_Confectionery.indd7854_IN_Confectionery.indd 5 115/07/055/07/05 14:40:5114:40:51 Fillings & spreads (continued)
Functionalities/Benefits Danisco products
Calorie reduction BENEFAT® Reduced Calorie Triglycerides – Salatrim Fat replacement Litesse® Polydextrose Lactitol Xylitol
Sugar reduction or replacement Litesse® Polydextrose • Sugar free/no added sugar/reduced sugar Lactitol • Calorie reduction Xylitol • Reduction of glycaemic load (diabetic or carbohydrate- Fructofin® Fructose controlled diets)
Cooling sensation Xylitol
Growth control of yeasts and moulds MicroGARD™ Fermentates Shelf life extension
Delay of oxidative rancidity GUARDIAN™ Rosemary Extract Shelf life extension GRINDOX™ Antioxidants
Fibre enrichment and prebiotic Litesse® Polydextrose Lactitol Xylitol
Taste and flavour profiling Various fruit, dairy, vanilla, other brown, herb/floral and Sweetness reduction sensation flavourings Litesse® Polydextrose Lactitol
Gummies, jellies, liquorice & chews
Functionalities/Benefits Danisco products
Consistent texture GRINDSTED® Pectin CF Improved tolerance towards process variations Process optimisation Clear products with high flavour release
For a longer and more cohesive texture GRINDSTED® Pectin LA
Jellies with a pH > 4 GRINDSTED® Pectin LA
Sugar reduction or replacement Litesse® Polydextrose • Sugar free/no added sugar/reduced sugar Lactitol • Calorie reduction Xylitol • Reduction of glycaemic load (diabetic or carbohydrate- Fructofin® Fructose controlled diets)
Speciality sugar Fructofin® Fructose
Fibre enrichment and prebiotic Litesse® Polydextrose Lactitol Xylitol
Taste and flavour profiling Various fruit, dairy, vanilla, other brown, herb/floral and sensation flavourings
26 Confectionery
227854_IN_Confectionery.indd7854_IN_Confectionery.indd 6 115/07/055/07/05 14:40:5214:40:52 Halawa
Functionalities/Benefits Danisco products
Oil stabilisation (Tahina) DIMODAN® Distilled Monoglycerides GRINDSTED® PS Emulsifier Specialties
Whippability increase GRINDSTED® SMS Sorbitan Monostearates
Sugar reduction or replacement Litesse® Polydextrose • Sugar free/no added sugar/reduced sugar Lactitol • Calorie reduction Xylitol • Reduction of glycaemic load (diabetic or carbohydrate- Fructofin® Fructose controlled diets)
Fibre enrichment and prebiotic Litesse® Polydextrose Lactitol Xylitol
Hard-boiled candy
Functionalities/Benefits Danisco products
Sugar reduction or replacement Litesse® Polydextrose • Sugar free/no added sugar/reduced sugar Lactitol • Calorie reduction Xylitol • Reduction of glycaemic load (diabetic or carbohydrate- Fructofin® Fructose controlled diets)
Cooling sensation Xylitol
Fibre enrichment and prebiotic Litesse® Polydextrose Lactitol Xylitol
Taste and flavour profiling Various fruit, dairy, vanilla, other brown, herb/floral, mint Sweetness reduction and sensation flavourings Commonsense™ Flavours Litesse® Polydextrose Lactitol
Confectionery 27
227854_IN_Confectionery.indd7854_IN_Confectionery.indd 7 115/07/055/07/05 14:40:5214:40:52 Tablets & lozenges
Functionalities/Benefits Danisco products
Sugar reduction or replacement Xylitab® Directly Compressible Xylitol • Sugar free/no added sugar/reduced sugar Finlac™ Directly Compressible Lactitol • Calorie reduction Lactitol • Reduction of glycaemic load (diabetic or carbohydrate- Xylitol controlled diets) • Prebiotic
Dental benefits Xylitab® Directly Compressible Xylitol • Active effect on bacterial flora and reduction in caries Finlac™ Directly Compressible Lactitol – only applies for Xylitab® and xylitol Xylitol
Taste and flavour profiling Various powder flavourings
Other confectionery applications (pastilles, dragees)
Functionalities/Benefits Danisco products
Cooling, sanding and coating Lactitol Acid resistant sanding Xylitol
Moisture management Litesse® Polydextrose Fructofin® Fructose
Sweetness enhancement Litesse® Polydextrose Fructofin® Fructose
Sugar reduction or replacement Litesse® Polydextrose • Sugar free/no added sugar/reduced sugar Lactitol • Calorie reduction Xylitol • Reduction of glycaemic load (diabetic or carbohydrate- Fructofin® Fructose controlled diets)
Fibre enrichment and prebiotic Litesse® Polydextrose Lactitol Xylitol
Taste and flavour profiling Various fruit and brown flavourings
28 Confectionery
227854_IN_Confectionery.indd7854_IN_Confectionery.indd 8 115/07/055/07/05 14:41:1914:41:19 Culinary
Convenience, lifestyle and ethnic trends are key drivers of the culinary industry. Danisco’s solutions contribute to easy processing, an extended shelf life and an appealing taste and texture. And, as health and convenience go increasingly hand in hand, Danisco has successfully transformed, for example, full-fat mayonnaise and dressings into reduced-fat versions. The Danisco culinary technology lab is equipped to simulate virtually all the processes involved in manu- facturing culinary products. This is supplemented by special analyses of particle size distribution to ensure the right mouthfeel, viscosity measurements and an in-house taste panel.
Culinary 29
IIN_Culinary.inddN_Culinary.indd 1 001/08/051/08/05 14:06:5014:06:50 Deli salads (hot and cold processing)
Functionalities/Benefits Danisco products
Emulsification GRINDSTED® FF Emulsifier & Stabiliser Systems Viscosity and stability increase MEYPROGEN® MS Emulsifier & Stabiliser Systems Texture modification Heat stability improvement Egg yolk/whole egg replacement Controlled setting Water absorption capacity increase Improvement of body and creaminess
Viscosity and stability increase GRINDSTED® LBG Texture modification Creaminess
Viscosity and stability increase GRINDSTED® Alginate Texture modification GRINDSTED® Xanthan GRINDSTED® Guar MEYPRODOR®
Emulsification GRINDSTED® VEG PRO Vegetable Protein Replacement of other protein-based emulsifiers
Gram-positive pathogens risk reduction Nisaplin® Natural Antimicrobial Growth control of Gram-positive spoilage NovaGARD™ Antimicrobial Systems Safety improvement and shelf life extension
Growth control of yeasts and moulds Natamax® Natural Antimicrobial Shelf life extension
Delay of oxidative rancidity GUARDIAN™ Rosemary Extract Shelf life extension GRINDOX™ Antioxidants
Fibre enrichment Litesse® Polydextrose MEYPRODOR®
Taste and flavour profiling Cheese, cream, egg, lemon, mustard, acid and other masking fl avourings
Dips (hot and cold processing)
Functionalities/Benefits Danisco products
Emulsification GRINDSTED® FF Emulsifier & Stabiliser Systems Viscosity and stability increase MEYPROGEN® MS Emulsifier & Stabiliser Systems Texture modification GRINDSTED® Xanthan Heat stability improvement GRINDSTED® Guar Good adhesion to snack MEYPRODOR® Egg yolk/whole egg replacement Creaminess Partial fat replacement Starch free
Emulsification GRINDSTED® VEG PRO Vegetable Protein Replacement of other protein-based emulsifiers Ingredients of 100% vegetable origin
30 Culinary
IIN_Culinary.inddN_Culinary.indd 2 114/07/054/07/05 16:37:2216:37:22 Dips (hot and cold processing) (continued)
Functionalities/Benefits Danisco products
Gram-positive pathogens risk reduction Nisaplin® Natural Antimicrobial Growth control of Gram-positive spoilage NovaGARD™ Antimicrobial Systems Safety improvement and shelf life extension
Growth control of Gram-positive and MicroGARD™ Fermentates Gram-negative spoilage Shelf life extension
Growth control of yeasts and moulds Natamax® Natural Antimicrobial Shelf life extension MicroGARD™ Fermentates
Delay of oxidative rancidity GUARDIAN™ Rosemary Extract Shelf life extension GRINDOX™ Antioxidants
Fibre enrichment Litesse® Polydextrose MEYPRODOR®
Taste and flavour profiling Cheese, cream, mustard, seafood, meat, acid and other masking flavourings
Dressings (hot and cold processing)
Functionalities/Benefits Danisco products
Emulsification GRINDSTED® FF Emulsifier & Stabiliser Systems Viscosity and stability increase MEYPROGEN® MS Emulsifier & Stabiliser Systems Texture modification GRINDSTED® Xanthan Heat stability improvement GRINDSTED® Guar Excellent flow properties MEYPRODOR® Egg yolk/whole egg replacement Creaminess Starch free
Viscosity and stability increase GRINDSTED® LBG Texture modification GRINDSTED® Xanthan Creaminess GRINDSTED® Guar MEYPRODOR®
Viscosity and stability increase GRINDSTED® Alginate Texture modification GRINDSTED® Carrageenan Stabilisation of herb and spice dispersion GRINDSTED® Xanthan GRINDSTED® Guar
Emulsification GRINDSTED® VEG PRO Vegetable Protein Replacement of other protein-based emulsifiers Ingredients of 100% vegetable origin
Gram-positive pathogens risk reduction Nisaplin® Natural Antimicrobial Growth control of Gram-positive spoilage NovaGARD™ Antimicrobial Systems Safety improvement and shelf life extension
Growth control of Gram-positive and Gram-negative spoilage MicroGARD™ Fermentates Shelf life extension
Culinary 31
IIN_Culinary.inddN_Culinary.indd 3 114/07/054/07/05 16:37:2316:37:23 Dressings (hot and cold processing) (continued)
Functionalities/Benefits Danisco products
Growth control of yeasts and moulds Natamax® Natural Antimicrobial Shelf life extension MicroGARD™ Fermentates
Delay of oxidative rancidity GUARDIAN™ Rosemary Extract Shelf life extension GRINDOX™ Antioxidants
Fibre enrichment Litesse® Polydextrose MEYPRODOR®
Taste and flavour profiling Cheese, cream, egg, mustard, seafood, meat, acid and other masking flavourings
Egg products, liquid
Functionalities/Benefits Danisco products
Viscosity and stability increase GRINDSTED® FF Emulsifier & Stabiliser Systems MEYPROGEN® Emulsifier & Stabiliser Systems GRINDSTED® Xanthan GRINDSTED® Guar MEYPRODOR®
Gram-positive pathogens risk reduction Nisaplin® Natural Antimicrobial Growth control of Gram-positive spoilage NovaGARD™ Antimicrobial Systems Safety improvement and shelf life extension
Taste and flavour profiling Egg flavourings
Ketchup (hot and cold processing)
Functionalities/Benefits Danisco products
Viscosity and stability increase GRINDSTED® FF Emulsifier & Stabiliser Systems Texture modification MEYPROGEN® MS Emulsifier & Stabiliser Systems Excellent flow properties GRINDSTED® Xanthan Pulpiness increase Tomato paste reduction
Viscosity and stability increase GRINDSTED® Alginate Texture modification GRINDSTED® Carrageenan GRINDSTED® Xanthan GRINDSTED® Guar GRINDSTED® Pectin GRINDSTED® LBG MEYPRODOR®
Delay of oxidative rancidity GUARDIAN™ Rosemary Extract Shelf life extension GRINDOX™ Antioxidants
Fibre enrichment Litesse® Polydextrose MEYPRODOR®
Taste and flavour profiling Tomato, pizza, herb and spice flavourings
32 Culinary
IIN_Culinary.inddN_Culinary.indd 4 114/07/054/07/05 16:37:2316:37:23 Mayonnaise
Functionalities/Benefits Danisco products
Emulsification GRINDSTED® FF Emulsifier & Stabiliser Systems Viscosity and stability increase MEYPROGEN® MS Emulsifier & Stabiliser Systems Texture modification GRINDSTED® Xanthan Heat stability improvement GRINDSTED® Guar Egg yolk/whole egg replacement MEYPRODOR® Controlled setting Water absorption capacity increase Improvement of body and creaminess
Viscosity and stability increase GRINDSTED® LBG Texture modification GRINDSTED® Xanthan Creaminess MEYPRODOR®
Viscosity and stability increase GRINDSTED® Alginate Texture modification GRINDSTED® Xanthan GRINDSTED® Guar MEYPRODOR®
Emulsification GRINDSTED® VEG PRO Vegetable Protein Replacement of other protein-based emulsifiers Ingredients of 100% vegetable origin
Gram-positive pathogens risk reduction Nisaplin® Natural Antimicrobial Growth control of Gram-positive spoilage NovaGARD™ Antimicrobial Systems Safety improvement and shelf life extension
Growth control of yeasts and moulds Natamax® Natural Antimicrobial Shelf life extension
Delay of oxidative rancidity GUARDIAN™ Rosemary Extract Shelf life extension GRINDOX™ Antioxidants EMBANOX™ Antioxidants
Fibre enrichment Litesse® Polydextrose MEYPRODOR®
Taste and flavour profiling Cheese, cream, egg, lemon, mustard, acid and other masking fl avourings
Culinary 33
IIN_Culinary.inddN_Culinary.indd 5 114/07/054/07/05 16:37:2416:37:24 Mustard
Functionalities/Benefits Danisco products
Viscosity and stability increase GRINDSTED® FF Stabiliser Systems Texture modification MEYPROGEN® MS Emulsifier & Stabiliser Systems Syneresis reduction GRINDSTED® Xanthan
Delay of oxidative rancidity GUARDIAN™ Rosemary Extract Shelf life extension GRINDOX™ Antioxidants
Taste and flavour profiling Mustard flavourings
Sauces and gravies
Functionalities/Benefits Danisco products
Emulsification GRINDSTED® FF Emulsifier & Stabiliser Systems Viscosity and stability increase MEYPROGEN® MS Emulsifier & Stabiliser Systems Texture modification GRINDSTED® Xanthan Heat stability improvement GRINDSTED® Guar Excellent flow properties MEYPRODOR® Creaminess Skin formation reduction
Viscosity and stability increase GRINDSTED® LBG Texture modification GRINDSTED® Alginate Creaminess GRINDSTED® Xanthan GRINDSTED® Guar MEYPRODOR®
Heat stability improvement PANODAN® DATEM Skin formation reduction
Gram-positive pathogens risk reduction Nisaplin® Natural Antimicrobial Growth control of Gram-positive spoilage NovaGARD™ Antimicrobial Systems Safety improvement and shelf life extension
Growth control of yeasts and moulds Natamax® Natural Antimicrobial Shelf life extension MicroGARD™ Fermentates
Delay of oxidative rancidity GUARDIAN™ Rosemary Extract Shelf life extension GRINDOX™ Antioxidants
Fibre enrichment Litesse® Polydextrose MEYPRODOR®
Taste and flavour profiling Cheese, cream, egg, mustard, meat, acid and other masking flavourings
34 Culinary
IIN_Culinary.inddN_Culinary.indd 6 114/07/054/07/05 16:37:3016:37:30 Soups and broths (hot and cold processing)
Functionalities/Benefits Danisco products
Emulsification GRINDSTED® FF Emulsifier & Stabiliser Systems Viscosity and stability increase MEYPROGEN® MS Emulsifier & Stabiliser Systems Texture modification GRINDSTED® Xanthan Heat stability improvement Creaminess
Viscosity and stability increase GRINDSTED® LBG Texture modification GRINDSTED® Xanthan Creaminess GRINDSTED® Guar MEYPRODOR®
Viscosity and stability increase GRINDSTED® Xanthan Texture modification GRINDSTED® Guar MEYPRODOR®
Heat stability improvement PANODAN® DATEM
Growth control of Gram-positive spoilage Nisaplin® Natural Antimicrobial Shelf life extension NovaGARD™ Antimicrobial Systems
Growth control of yeasts and moulds Natamax® Natural Antimicrobial Shelf life improvement MicroGARD™ Fermentates
Delay of oxidative rancidity GUARDIAN™ Rosemary Extract Shelf life extension GRINDOX™ Antioxidants
Fibre enrichment Litesse® Polydextrose MEYPRODOR®
Taste and flavour profiling Cheese, dairy, mustard, meat, seafood, spices and aromatic plants, acid and other masking flavourings
Pasta and noodles
Functionalities/Benefits Danisco products
Quality improvement DIMODAN® Distilled Monoglycerides • Anti-sticking and texture improving agents GRINDAMYL™ SUREBake Bakery Enzymes • Uniform colour Litesse® Polydextrose • Reduced leakage of starch during cooking FIBREX®
Facilitated production DIMODAN® Distilled Monoglycerides • Impeded starch gelling GRINDAMYL™ SUREBake Bakery Enzymes • Dough-handling properties Litesse® Polydextrose • Machinability improvement
Growth control of Gram-positive and Gram-negative spoilage MicroGARD™ Fermentates Shelf life extension NovaGARD™ Antimicrobial Systems
Growth control of yeasts and moulds MicroGARD™ Fermentates Shelf life extension
Fibre enrichment and prebiotic Litesse® Polydextrose FIBREX®
Culinary 35
IIN_Culinary.inddN_Culinary.indd 7 114/07/054/07/05 16:37:3116:37:31 Potato flakes
Functionalities/Benefits Danisco products
Quality improvement DIMODAN® Distilled Monoglycerides Consistency improvement Stickiness reduction Texture improvement
Delay of oxidative rancidity GUARDIAN™ Rosemary Extract Shelf life extension GRINDOX™ Antioxidants
Taste and flavour profiling Dairy and savoury flavourings
Ready meals
Functionalities/Benefits Danisco products
Emulsification GRINDSTED® FF Emulsifier & Stabiliser Systems Viscosity and stability increase MEYPROGEN® MS Emulsifier & Stabiliser Systems Texture modification Heat stability improvement Excellent flow properties Creaminess Skin formation reduction
Viscosity and stability increase GRINDSTED® LBG Texture modification GRINDSTED® Alginate Creaminess GRINDSTED® Xanthan GRINDSTED® Guar MEYPRODOR®
Heat stability improvement PANODAN® DATEM Skin formation reduction
Gram-positive pathogens risk reduction Nisaplin® Natural Antimicrobial Growth control of Gram-positive spoilage NovaGARD™ Antimicrobial Systems Safety improvement and shelf life extension
Gram-positive pathogens risk reduction Natamax® Natural Antimicrobial Growth control of Gram-positive spoilage
Delay of oxidative rancidity GUARDIAN™ Rosemary Extract Shelf life extension GRINDOX™ Antioxidants
Fibre enrichment Litesse® Polydextrose MEYPRODOR®
Taste and flavour profiling Cheese, cream, egg, mustard, acid and other masking fl avourings
36 Culinary
IIN_Culinary.inddN_Culinary.indd 8 114/07/054/07/05 16:37:3116:37:31 Danisco’s dairy expertise ranges from recombined milk and cream systems to fresh dairy products and cheeses. The comprehensive product portfolio includes an extensive range of high-quality cultures for fermented fresh dairy products and the world’s broadest range of cultures for cheese ripening. Functionalities available to the dairy sector include: Dairy • Taste and texture development in yogurt and other fermented fresh dairy products • Characteristic taste and texture attributes for cheese ripening • Stabilisation of dairy food systems • Protection against unwanted micro-organisms, spoilage and pathogens • Healthy and nutritional benefits via reduced sugar and fat formulations and pre/probiotic ingredients
Dairy 37
IIN_Dairy.inddN_Dairy.indd 1 226/07/056/07/05 11:53:5611:53:56 Butter
Functionalities/Benefits Danisco products
Acidification and flavour formation BS cultures Butter from non-acidified cream Media Culture concentrate permeate
Acidification and flavour formation CHOOZIT™ Cheese Cultures Butter from acidified cream
Colour Rocou
Cheese, blue veined
Functionalities/Benefits Danisco products
Coagulation Rennet Liquid Carlina Marzyme® Calciol
Fermentation CHOOZIT™ Cheese Cultures Acidification and flavour formation
Media for bulk starter cultures growth Media Optimised fermentation BS cultures
Formation of holes CHOOZIT™ Cheese Cultures
Growth control of yeasts and moulds Natamax® Natural Antimicrobial Shelf life extension
Listeria risk reduction HOLDBAC™ Protective Cultures Safety improvement
Cheese, cheddar and American cheese
Functionalities/Benefits Danisco products
Coagulation Rennet Liquid Carlina Marzyme® Calciol
Fermentation CHOOZIT™ Cheese Cultures Acidification
Flavour enhancement Accelase® Ripening Enzymes Added value to end product
Probiotic effect in end product HOWARU™ Exclusive Probiotics NCFM®
Media for bulk starter cultures growth Media BS cultures
Growth control of Gram-positive spoilage HOLDBAC™ Protective Cultures Shelf life extension
38 Dairy
227854_IN_Dairy.indd7854_IN_Dairy.indd 2 114/07/054/07/05 16:43:0516:43:05 Cheese, cheddar and American cheese (continued)
Functionalities/Benefits Danisco products
Growth control of yeasts and moulds Natamax® Natural Antimicrobial Shelf life extension MicroGARD™ Fermentates
Taste and flavour profiling CHOOZIT™ Cheese Cultures FLAVOGARD® Savorase® Ripening Enzymes
Cheese, hard
Functionalities/Benefits Danisco products
Coagulation Rennet Liquid Carlina Marzyme® Calciol
Acidification CHOOZIT™ Cheese Cultures Flavour, texture and appearance development
Probiotic effect in end product HOWARU™ Exclusive Probiotics NCFM®
Media for bulk starter cultures growth Media Optimised fermentation BS cultures
Growth control of yeasts and moulds Natamax® Natural Antimicrobial Shelf life extension
Taste and flavour profiling CHOOZIT™ Cheese Cultures
Cheese, semi-hard, continental/yellow cheese
Functionalities/Benefits Danisco products
Coagulation Rennet Liquid Carlina Marzyme® Calciol
Fermentation CHOOZIT™ Cheese Cultures Acidification Eye, flavour and texture formation Flavour, texture and appearance development
Probiotic effect in end product HOWARU™ Exclusive Probiotics NCFM®
Media for bulk starter cultures growth Media
Growth control of Gram-positive spoilage HOLDBAC™ Protective Cultures Shelf life extension
Growth control of yeasts and moulds Natamax® Natural Antimicrobial Shelf life extension
Dairy 39
227854_IN_Dairy.indd7854_IN_Dairy.indd 3 114/07/054/07/05 16:43:0716:43:07 Cheese, semi-hard, continental/yellow cheese (continued)
Functionalities/Benefits Danisco products
Listeria risk reduction HOLDBAC™ Protective Cultures Safety improvement
Taste and flavour profiling CHOOZIT™ Cheese Cultures
Cheese, soft ripened
Functionalities/Benefits Danisco products
Coagulation Rennet Liquid Carlina Marzyme® Calciol
Acidification and flavour formation (direct format) CHOOZIT™ Cheese Cultures Rind and flavour formation
Acidification (bulk set format) Media BS cultures
Listeria risk reduction HOLDBAC™ Protective Cultures Safety improvement
Taste and flavour profiling CHOOZIT™ Cheese Cultures
40 Dairy
IIN_Dairy.inddN_Dairy.indd 4 226/07/056/07/05 11:57:0211:57:02 Cheese, soft, unripened
Functionalities/Benefits Danisco products
Coagulation Rennet Liquid Carlina Marzyme® Calciol
Fermentation CHOOZIT™ Cheese Cultures Acidification and flavour formation
Optimised texture and stabilised structure GRINDSTED® BK Stabiliser Systems (mouthfeel, body, creaminess, syneresis stability) GRINDSTED® Carrageenan GRINDSTED® Alginate GRINDSTED® LBG GRINDSTED® Xanthan GRINDSTED® Guar
Probiotic effect in end product HOWARU™ Exclusive Probiotics NCFM®
Acidification in bulk starter form Media Media for bulk starter cultures growth BS cultures
Growth control of yeasts and moulds Natamax® Natural Antimicrobial Shelf life extension HOLDBAC™ Protective Cultures
Listeria risk reduction HOLDBAC™ Protective Cultures Safety improvement
Bulking Litesse® Polydextrose
Taste and flavour profiling Cheese, cream, nut, herb and various fruit flavourings
Cheese, pasta filata
Functionalities/Benefits Danisco products
Coagulation Rennet Liquid Carlina Marzyme® Calciol
Fermentation CHOOZIT™ Cheese Cultures Acidification
Probiotic effect in end product HOWARU™ Exclusive Probiotics NCFM®
Media for bulk starter cultures growth Media Optimised fermentation BS cultures
Improved yield GRINDSTED® CH Stabiliser Systems GRINDSTED® Carrageenan CH
Browning control DairyHOX™ Enzymes
Growth control of yeasts and moulds Natamax® Natural Antimicrobial Shelf life extension
Dairy 41
227854_IN_Dairy.indd7854_IN_Dairy.indd 5 114/07/054/07/05 16:43:1816:43:18 Cheese, processed
Functionalities/Benefits Danisco products
Optimised texture and stabilised structure GRINDSTED® Carrageenan (mouthfeel, body, creaminess) GRINDSTED® Alginate Controlled melting properties GRINDSTED® CH Stabiliser Systems DIMODAN® Distilled Monoglycerides
Growth control of Gram-positive spoilage and pathogens Nisaplin® Natural Antimicrobial Shelf life extension and safety improvement
Growth control of yeasts and moulds Natamax® Natural Antimicrobial Shelf life extension
Improved taste for EMC application Savorase® Ripening Enzymes
Taste and flavour profiling Cheese, cream, milk and herb flavourings
Cream products
Functionalities/Benefits Danisco products
Optimised texture and stabilised structure (emulsion stability, GRINDSTED® LACTEM Lactic Acid Esters viscosity, foam stiffness, mouthfeel, creaminess) DIMODAN® Distilled Monoglycerides Freeze-thaw and storage stability PANODAN® DATEM Controlled air incorporation GRINDSTED® WP Emulsifier & Stabiliser Systems CREMODAN® MOUSSE Emulsifier & Stabiliser Systems GRINDSTED® Carrageenan
Bulking Litesse® Polydextrose
Growth control of Gram-positive spoilage Nisaplin® Natural Antimicrobial Shelf life extension MicroGARD™ Fermentates
Growth control of yeasts and moulds Natamax® Natural Antimicrobial Shelf life extension MicroGARD™ Fermentates
Taste and flavour profiling Milk, cream, honey, various fruit, chocolate, caramel, coffee, nut and other brown flavourings CREMAROME Flavourings
Dairy drinks, low pH
Functionalities/Benefits Danisco products
Stabilisation of protein GRINDSTED® Pectin AMD Optimisation of viscosity and mouthfeel GRINDSTED® Stabiliser Systems
Acidification and flavour formation YO-MIX™ Yogurt Cultures CHOOZIT™ Cheese Cultures
CO2, flavour and alcohol formation Kefir D-range
Probiotic effect in end product HOWARU™ Exclusive Probiotics NCFM®
42 Dairy
227854_IN_Dairy.indd7854_IN_Dairy.indd 6 114/07/054/07/05 16:43:1816:43:18 Dairy drinks, low pH (continued)
Functionalities/Benefits Danisco products
Media for bulk starter cultures growth Media Fermentation optimisation
Sugar free/no added sugar/reduced sugar Litesse® Polydextrose Fructofin® Fructose
Fibre enrichment Litesse® Polydextrose
Growth control of Gram-positive spoilage Nisaplin® Natural Antimicrobial Shelf life extension HOLDBAC™ Protective Cultures MicroGARD™ Fermentates
Growth control of yeasts and moulds Natamax® Natural Antimicrobial Shelf life extension HOLDBAC™ Protective Cultures MicroGARD™ Fermentates
Taste and flavour profiling Vanilla, honey, various fruit and other brown flavourings CREMAROME Flavourings, Aura™ Flavours and Commonsense™ Flavours
Dairy drinks, neutral pH
Functionalities/Benefits Danisco products
Stabilisation of emulsion RECODAN™ Emulsifier & Stabiliser Systems Prevention of fat separation and sedimentation GRINDSTED® Carrageenan CL Controlled mouthfeel and viscosity GRINDSTED® Xanthan
Sugar free/no added sugar/reduced sugar Litesse® Polydextrose Fructofin® Fructose
Fibre enrichment Litesse® Polydextrose
Calorie reduction Fructofin® Fructose Balanced sweetness
Growth control of Gram-positive spoilage Nisaplin® Natural Antimicrobial Shelf life extension MicroGARD™ Fermentates
Growth control of yeasts and moulds Natamax® Natural Antimicrobial Shelf life extension MicroGARD™ Fermentates
Taste and flavour profiling Vanilla, chocolate, caramel, coffee, honey, nut, various fruit and other brown flavourings CREMAROME Flavourings and Commonsense™ Flavours
Dairy 43
227854_IN_Dairy.indd7854_IN_Dairy.indd 7 114/07/054/07/05 16:43:1916:43:19 Desserts, aerated
Functionalities/Benefits Danisco products
Optimised texture and stabilised structure CREMODAN® MOUSSE Emulsifier & Stabiliser Systems (mouthfeel, body, creaminess, syneresis stability) GRINDSTED® LACTEM Lactic Acid Esters Controlled air incorporation DIMODAN® Distilled Monoglycerides GRINDSTED® Carrageenan CL GRINDSTED® Alginate GRINDSTED® Pectin GRINDSTED® LBG GRINDSTED® Xanthan
Calorie reduction Fructofin® Fructose Balanced sweetness Xylitol
Bulking Litesse® Polydextrose
Growth control of Gram-positive spoilage Nisaplin® Natural Antimicrobial Shelf life extension MicroGARD™ Fermentates
Growth control of yeasts and moulds Natamax® Natural Antimicrobial Shelf life extension MicroGARD™ Fermentates
Taste and flavour profiling Vanilla, milk, cream, chocolate, various fruit, honey, toffee, coffee, nut, caramel and other brown flavourings CREMAROME Flavourings
Desserts, non-aerated
Functionalities/Benefits Danisco products
Optimised texture and stabilised structure GRINDSTED® PF Stabiliser Systems (gel strength, mouthfeel, body, creaminess, syneresis stability, GRINDSTED® Carrageenan CL viscosity control for filling, thixotropy for multilayered) GRINDSTED® Carrageenan CP Clarity (water jellies) GRINDSTED® Carrageenan CW GRINDSTED® Alginate GRINDSTED® Pectin GRINDSTED® LBG GRINDSTED® Xanthan GRINDSTED® Guar MEYPRODOR®
Calorie reduction Fructofin® Fructose Balanced sweetness Xylitol
Bulking Litesse® Polydextrose
Growth control of Gram-positive spoilage Nisaplin® Natural Antimicrobial Shelf life extension MicroGARD™ Fermentates
Growth control of yeasts and moulds Natamax® Natural Antimicrobial Shelf life extension MicroGARD™ Fermentates
Taste and flavour profiling Vanilla, milk, cream, chocolate, various fruit, honey, toffee, coffee, nut, caramel and other brown flavourings CREMAROME Flavourings
44 Dairy
227854_IN_Dairy.indd7854_IN_Dairy.indd 8 114/07/054/07/05 16:43:1916:43:19 Fermented, fresh dairy
Functionalities/Benefits Danisco products
Optimised texture and stabilised structure GRINDSTED® SB Stabiliser Systems (mouthfeel, body, creaminess, syne