Archives: Product

Glycerol Monooleate (GMO)

Description

GMO is a multi-functional, oil soluble emulsifier. It functions as dough strengthener, flavouring agent, stabilizer and thickner, lubricant and release agent, surface finishing agent and texturizer.

Application in food

Baked Goods
Breads and Cakes.

Confectionery
Chewing gum, Toffees and Caramel.

Dairy Products
Ice Creams and Desserts.

Fats
Margarines and Shortenings.

Starch
Mushed potatoes and pastes noodles.

Juices
Functions as an Anti-foaming agent in juice processing.

Non-food Application

Personal Care Products
Used as a lubricant, solubilizer and dispersant in personal care products such as creams and lotions.
Used in bath oils as emollient and spreading agent.

Industrial Application
Used as a lubricant and rust protector in oils, synthetic lubricants and metal working fluids.
Functions as a textile lubricany for synthetic fibre and spin finishes.

Personal Care Products
Used as an excipient in antibiotics and other drugs.

Food and Packaging Fild
Used as an anti-blocking agent for food packaging film.

 

 

 

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Datem Diacetyl Tartaric Acid Esters of Mono and Diglycerides- Liquid-E472e

Description

Dynatar 95-62-80 LQ is a Liquid Diacetyl Tartaric Acid Ester of Mono and Diglycerides with mid-level tartaric acid content.

Applications

Dynatar 95-62-80 LQ is used in Bread, Short-dough Biscuits and Oleo Resins.

Functionality

Dynatar 95-62-80 LQ is a hydrophilic emulsifier which is easily dispersible in water. In bread it acts as a dough conditioner. In short- dough biscuits it plays a number of important functions. In Oleo- resins it acts as a dispersion agent.

Benefits in Bread

* Liquid dosing ensures good dispersibility in dough

* By strengthening the gluten network and improving gluten extensibility it increases the volume of bread

* It creates better dough elasticity, resulting in better over-spring

* It aids fat distribution in dough resulting in smaller cells and a more uniform crumb structure.

* Improves machinability by adding plasticity to dough thereby reducing inconsistencies in batches from varying quality of other ingredients or due to mechanical stress

* Partially reduces added gluten.

Benefits in Biscuits

* Improves the distribution of fat in dough thereby allowing the reduction of fat used by up to 20% without the need to add excess amounts of water to maintain dough consistency

* Improves volume of biscuits

* Adds plasticity to the dough thereby improving machinability, cutting, and moulding

* Improves crispness, bite, texture and eating quality

* Acts as a lecithin replacer

Benefits in Oleo-resins

* Improves the dispersion of oleo-resins in water

*  Stabilises such water-in-oil emulsion

 

 

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Mono and Diglycerides MDG GMS-E471

Description

Glycerol Mono Stearate or Mono and Diglycerides of fatty acids is produced by esterification of glycerol and fatty acids. It is one of the most widely used emulsifiers in the food and cosmetic industries. It is a lipophilic, non-ionic surfactants available as an ivory waxy solid in the form of powder, flakes or beads.

This is available in 40%-53% Alpha monoglyceride content.

Application in food

Baked Goods
Acts as a starch complexing and aeration agent.
It reduces starch degradation resulting in a softer crumb and longer shelf life.

Confectionery
Chewing gum, Toffees and Caramel: improves softening shelf life.

Dairy Products
Ice Creams and Desserts: aeration agent for increased overruns.

Fats
Margarines and Shortenings: Aeration agent and provides softness shelf life.

Starch
Mashed potatoes, pasta and noodles: Aids extrusion in extruded products. Improves rehydration and softness shelf life.

Non-food Application

Pharmaceuticals

Softener in Textiles

Polishes

Shoe Waxes

Plastic Industry
Used as a lubricant in lastic extrusion.
Antifoaming and Anti-static agent.

 

 

 

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Datem Diacetyl Tartaric Acid Esters of Mono and Diglycerides E 472e

Description

Datem is a Diacetyl Tartaric Acid Ester of Mono and Diglycerides made from fully Hardened Oil. It is a white to pale yellow waxy solid, dispersible in cold and hot water, and soluble in methanol, ethanol and acetone. A liquid version is also available.

FormPowder
AppearanceOff-white to light yellow
OdourSour, Acetic Acid, Vinegar

 

Applications

Dynatar 95-62-80 CC is used as a food additive in bread, cakes, non-dairy creamers and non-dairy whipped toppings. In bread it acts as a dough conditioner. In cakes and non-dairy products, it acts as a dispersion agent and foam stabiliser respectively. It is also free of Palm-oil and serves as a good emulsifier for Kosher and Halal food preparations.

Functionality

Dynatar 95-62-80 CC is a hydrophilic emulsifier which is easily dispersible in water. This food additive is considered the best emulsifier for strengthening the gluten network in bread dough.

Benefits in Bread

* By strengthening the gluten network and improving gluten extensibility it increases the volume of bread

* It creates better dough elasticity, resulting in better over-spring

* It aids fat distribution in dough resulting in smaller cells and a more uniform crumb structure.

* Improves machinability by adding plasticity to dough thereby reducing inconsistencies in batches from varying quality of other ingredients or due to mechanical stress

* Partially reduces added gluten.

In Summary, the application of DATEM has a lot of advantages as a bread improving ingredient.

  1. Simplification of the dough and/or baking mass preparation
  2. Reduction of baking fat
  3. Increase in the dough’s fermentation tolerance
  4. Improved dough rheology
  5. Increase in the air intake into the baking mass during aeration
  6. Reduction of water loss during baking
  7. Increase in the volume of the baked goods
  8. Improvement in constancy of shape and form of the baked goods
  9. Improvement in crumb texture
  10. Improvement in crumb softness
  11. Improvement in chewing and taste properties
  12. Delay in staling

Benefits in Cakes/Non-Dairy Whipped Toppings

* Improves dispersion of fat/oil in the water phase

* Stabilises batter or foam once whipped reducing the possibility of collapse

Benefits in Non-Dairy Beverage Creamer

* Helps in dispersing fat-based creamer throughout the hot

* It stabilises this oil-in-water emulsion

Datem Diacetyl Tartaric Acid Esters of Mono and Diglycerides E 472e - Savannah Surfactants

 

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Sorbitan Mono Oleate (SMO)

Description

Sorbitan Mono-Oleate is produced by the esterification of soritil with commercial oleic acid derived from fats and oils and consists of approximately 95% of a mixture of the esters of sorbitol and uts mono- and di-anhydrides. It is an amber coloured oily liquid with a slight characteristic odour. It is dispersible in hot and cold water.

Application in food

Cakes and Cake mixes

Whipped creams based on dairy and vegetable fats

Icings and toppings for bakery goods / wares

Sugar Confectinery

Dietary food supplements

Carriers and solvents for colours and anti foaming agents

Margarine, Salad Dressings and Sauses

Liquid tea concentrate’s and Liquid fruit and herbal infusion concentrates

Instant yeast

Non-food Application

Textile
Used as a lubricant and emulsifier in the textile industry

Cosmetics and Pharmaceuticals
Used in conjunction with polyxyethylene (20) Sorbitan Estersin the preparation of stable water-in-oil and oil-in-water emulsions.

Plastic Food Wrap

 

 

 

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Bread Improver

Bread Improver - Savannah Surfactants

Description

Dynamix Bread
Our range of bread improves offer a lebn of emulsifiesr, stabilizers, high-quality, high-performance enzymes, whitening agent and anti-oxidants.

  • DynaMix 50
  • DynaMix 150
  • DynaMix 200
  • DynaMix 300

 

 

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Acetem Acetylated Mono and Diglycerides-E472a

Description

An Acetylated Monoglyceride is an Acetic Acid Ester of Monoglycerides made from fats and oils. The product is transparent, with a oily pale to light yellow colour. It is typically insoluble in cold and hot water and is dispersible to soluble in edible oils and fats.

Application in food

Gum base and chewing gum:

Acts as a softening agent for gum base.

It improves anti-sticking properties and

elasticity in chewing gum.

Cake Improver:

Improves aeration of cake batter and provides

improved crumb structure in cake.

Food Coatings:

Acts as a barrier and reduces external contamination,

loss of moisture and retards oxidation.

Non-food Application

Bio Plasticizer in phthalate-free plastics

 

 

 

 

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Polyglycerol Esters of Edible Fatty Acids (PGE)- E475

Description

Polyglycerol Esters of Edible Fatty Acids (PGE) is manufactured using polymerized Glycerol and Edible Fatty Acids. It exists as a white to off-white coloured, oily to hard waxy material. It is dispersible in water and soluble in oils.

Applications

PGE is a Palm-oil free essential emulsifier used in cakes batters, cake gels and non-dairy whipped topping. It also plays a key role in the production of margarine and low-fat spreads. Additionally, it qualifies as a good food additive for Kosher as well as Halal food preparations.

Functionality

PGE is used mostly for its aeration and softening ability in cake- based products.

Benefits in Cake Gels

* In cake gels it works synergistically with distilled monoglycerides. * As it is an alpha-tending emulsifier it retards the gel from turning white.

* Once used in cake batter the PGE provides extra aeration and volume to the batter.

* It provides a smooth texture and crumb structure to the cake and additional softness.

Benefits in Non-Dairy/Whipped Topping

* Provides aeration and increases over-run

* It helps to disperse the fat every throughout the mix and provides better whiteness and more uniform creamy texture.

* Provides stiffness to the topping once it is whipped.

Benefits in Margarine

* Improves functional properties in the form of better organoleptic properties, stabilisation of emulsions, improved aeration.

* Reduces sandiness in the lipid phase and provides plasticity and elasticity that mimics the nature of butter.

* In puff pastry margarine PGE improves the spread of fats in lamination culminating in better flakiness and lift of the baked product.

* In cake margarine, which is used extensively by the cake making industry, the fat plays an important part in the aeration of batter. Fat with PGE performs better in reducing batter density and thereby increases volume. It also stabilises the batter and improves batch to batch uniformity.

Polyglycerol Esters of Edible Fatty Acids (PGE)- E475 - Savannah Surfactants

 

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Lactem Lactic Acid Esters of Mono and Diglycerides-E472b

Description

Lactem is a Lactic acid ester of mono and diglycerides made form edible fully hydrogenated oil. It is an oily to waxy material, off-white to light yellow in colour. This food additive is typically dispersible in hot water, indispersible in cold water and soluble in edible oils and fats.

Application in Food

Non-Dairy Whipped Toppings and Topping Powders

Lactem is an exceptional alpha-tending emulsifier with a low HLB. This means its powers of aeration in water-in-oil emulsions is consistently good. It is a very effective whipping agent in non-dairy imitation creams where it allows the infusion of greater amounts of air during whipping (high over-runs), the air is dispersed finely throughout the cream. It also stabilises the alpha crystals of the fats used in such formulations and thus the texture of the cream is maintained once whipped.

Halal and Kosher Food Preparations

Lactem qualifies as a good food additive for Halal and Kosher Consumers as well. It is also free of Palm-oil.

Shortenings

Lactem, once included in a shortening formulation, greatly enhances the functionality of the shortening in its applications. Cake margarines containing Lactem will provide greater aeration, foam stability of batter, and also add to softness shelf life. In puff pastry margarines it aids the flakiness of the puff pastry through better dispersion of the fat during the lamination process.

 

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Egg-free Cake Premix / Concentrate

Description

This is an all-in premix for producing high volume, long shelf life eggless sponge cake with increased softness and crumb structure. The formulation contains specialized cake flour, emulsifier, hydrocolloids, sugar, salt and vegetarian soya and milk proteins.

 

 

 

 

 

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