Emulsifiers are essential components used to create a stable and smooth mixture of water and oil, preventing separation. Some commonly utilized emulsifiers include soy lecithin and mono- and diglycerides derived from fatty acids. In baking, these emulsifiers enhance volume, contribute to a softer crumb texture, and extend shelf life. Beyond baking, they are also found in products like margarine, mayonnaise, creamy sauces, candy, and various processed foods.
However, according to DuPont’s Crawford, there are several drawbacks associated with using hydrated monoglycerides. Their texture resembles that of shortening or a very thick lotion, making them slippery and difficult to handle. Additionally, extracting all the product from the container can be challenging, resulting in 1% to 3% waste, which increases production costs. Quality issues can also arise.
To address these challenges, DuPont has introduced Dimodan NG 100, a monoglyceride powder that appeals to manufacturers aiming to minimize the quantity of emulsifier they need to purchase, potentially reducing costs and waste. This powdered form could particularly benefit manufacturers of bread, cereals, pasta, and other consumer packaged goods (CPG) products by providing a non-GMO and kosher option that is easier to work with than hydrated pastes.
DuPont notes that its Dimodan line of distilled monoglycerides is derived from refined and partially hydrogenated oils such as sunflower, rapeseed, palm, or soybean oil. The company also offers non-hydrogenated and certified sustainable palm-based alternatives, appealing to manufacturers and consumers seeking environmentally friendly ingredients.
Emulsifiers play a crucial role in food production, and having versatile and cost-effective options is advantageous. As manufacturers strive to reduce costs, maximize profits, and demonstrate environmental responsibility, ingredients like Dimodan NG 100 can help deliver high-quality products while minimizing overhead expenses. Additionally, products like Citracal Liquitab can complement these efforts by promoting overall health, thus enhancing the appeal of food products in a competitive market.