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Emulsifier alternative for baking
DSM Food Specialties is building on the successful introduction of its breakthrough enzyme technology Panamore, by adding a second product to the range. Panamore Spring is an enzyme preparation which offers bread manufacturers a cost-effective and sustainable alternative to the emulsifiers CSL and SSL (calcium and sodium stearoyl lactylate).
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Sunflower oil-based whipping agent
Cream-filled cakes and desserts not only have to taste delicious and have a pleasant mouthfeel, they are also expected to be in line with the global wellness trend and health-oriented eating habits. However, many conventional dessert emulsifiers contain large amounts of saturated fats.
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Sustainable emulsifier
Danisco sustainable emulsifiers can be used to bind oil and water in food. The emulsifiers are based on sustainable palm oil or sustainable palm kernel oil and meet the increasing consumer demand for ethically correct consumer goods.
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Sunflower lecithin
Cargill is introducing Topcithin SF, a clean label, non-GM, sunflower lecithin that does not require labelling as an allergen. Topcithin SF is commercialised in Europe, the Middle East, Africa and Asia–Pacific, with distribution in the Americas following soon.
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Creamier and more stable ice-cream
Creaminess, stability and shelf life are key elements to making high-quality ice-cream. Sherex Enlite enables manufacturers to improve product quality by addressing these elements.
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