GRINDSTED® CRYSTALLIZER Emulsifier Blends have been nominated for the Fi Europe 2007 Best Innovation in Food Ingredients award.
Coming to the aid of the bakery, margarine, spreads and filling fat sectors, the solutions improve the crystallisation speed and performance of trans-free and non-hydrogenated fats, optimising production capacity in the process.
Manufacturers benefit from reduced production costs and a new opportunity to meet consumer and retail demands for healthy fat sources with no compromise on process or performance.
In developing the GRINDSTED® CRYSTALLIZER range, Danisco has considered the interrelationship between melting point, crystallisation effect and the number of fatty acids esterified onto glycerol. Successful application of the range is based on Danisco’s extensive knowledge of interactions with different fat blends.