Danisco launches new emulsifier for Europe

While trans fats were typically formed through the partial hydrogenation of liquid fats to make them solid at room temperature, many manufacturers were being asked by retail customers to avoid hydrogenation altogether, said regional emulsifier director Dorte Petersen. "It is no longer enough to claim the elimination of trans fats. We see increasing market demand for emulsifiers where hydrogenation has not been used at all."

Dimodan NH distilled monoglyceride was targeted at retail margarines and low fat spreads, and industrial margarines, said Petersen. "It secures good spreadability, texture and stability, and in the case of industrial margarine, makes cakes with the right volume and crumb structure."

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