Danisco targets oils and fats with trans-free Dimodan technology
emulsifiers to tap further into the move towards hydrogenation-free
products - this time in oil and fat applications like as margarines
and spreads.
In the light of increasing evidence of the harmful effects of trans-fats and the shift towards healthier eating, food makers have been striving to adapt product recipes to cut out trans-fats. Dansico said that the launch of the new Dimodan NH 100 variant was prompted by positive feedback to its Dimodan NH Distilled Monoglyceride for bakery applications like toast and brioche toast, which was introduced in March. The oils and fats industry is described as "an obvious next step" for no-hydrogenation ingredients. Dimodan NH 100 is said to secure good spreadability, texture and stability. When used in industrial margarine, it facilitates "cakes with the right volume an crumb structure". According to Danisco's Dorte Peterson, regional emulsifier director, it is no longer enough to claim the elimination of trans fats, which form when fats are partially hydrogenated. Even though trans-fats are not present in fully hydrogenated fats, awareness of the issue has led to any degree of hydrogenation being equated with a health risk. This was the driver for the company to develop emulsifiers that can be used with no call for hydrogenation, without impacting product quality. "We see an increasing demand for emulsifiers where hydrogenation has not been used at all," said Peterson. Indeed, two leading UK health organisations recently urged the food industry to eliminate trans fats altogether. Both the Faculty of Public Health and Heart of Mersey (HoM) claim that this is necessary to cut coronary heart disease - the UK's leading cause of premature death. As a result, the food industry has been spurred into action. On 31 January, the British Retail Consortium announced that its members, including all the major food retailers, would voluntarily remove industrially added TFA from all new stocks of own brand products by the end of this year. For Danisco, the development of the Dimodan range was in keeping with this shift. It has had a trans-free softener for bakery applications in its range for several years, and last year introduced Grindstead Crystallizer Emulsifier Blends, intended to improve capacity by optimising crystallisation speed of trans-free fats.
