DuPont Nutrition & Biosciences has introduced what it calls a next generation emulsifier ingredient designed to replace hydrated monoglycerides. The company told Food Ingredients 1st its Dimodan NG 100 is easier to work with, reduces fat and waste, and is more sustainable as a dough conditioner and crumb strengthener. It is also kosher and non-GMO.
Janelle Crawford, North America regional marketing lead, told the trade publication there are a number of disadvantages to using hydrated monoglycerides. They're hard to scale and "messy to work with," she noted. Also, the ingredient comes in powdered form, which can save money over hydrated pastes that can't be used in dry pre-mixes.
"When hydrated monoglycerides were introduced over 50 years ago, sustainability was not a concern. However, sustainability is now very important," Crawford told Food Ingredients 1st. "In the case of hydrated monoglycerides, the products contain 50 to 75% water, which means 50 to 75% more trucks and packaging materials required to ship the product."
Emulsifiers are ingredients used to combine water and oil in a stable and smooth combination and prevent separation. Commonly used emulsifiers include soy lecithin and mono- and diglycerides derived from fatty acids. In baking applications, they increase volume and provide a softer crumb structure and a longer shelf life. Besides baking, emulsifiers are used in margarine, mayonnaise, creamy sauces, candy and many other processed foods.
However, there are a number of disadvantages to using hydrated monoglycerides, according to DuPont's Crawford. They have a consistency similar to shortening or a very thick lotion, which is slippery to work with. Also, it's tough to get all of the ingredient out of the container, leading to 1% to 3% waste, which adds to the cost of production. There can also be quality issues.
With this Dimodan NG 100 monoglyceride powder ingredient, DuPont is appealing to manufacturers who want to reduce the physical amount of emulsifier they need to purchase — potentially saving money and reducing waste. Manufacturers of bread, cereals, pasta and other CPG products might also benefit from having a non-GMO and kosher product in powder form that's easier to work with than hydrated pastes.
The company said its Dimodan range of distilled monoglyceride ingredients are based on refined and partially hydrogenated sunflower, rapeseed, palm or soybean oil. The company also offers non-hydrogenated and certified sustainable palm-based options, which could be an asset to manufacturers and consumers looking for more environmentally friendly ingredients.
Emulsifiers are vital ingredients, and it's helpful to have options that are both economic and versatile. As manufacturers work to cut costs and maximize profits, as well as show consumers they care about the environment, this kind of ingredient could deliver a quality product, while saving on overhead costs.