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Respectively, GRINDSTED® SSL and GRINDSTED® CSL have sodium and calcium stearoyl-2-lactylate in their formulations.

Both products are key for strengthening the gluten network, contributing to improve dough tolerance to variations in mixing and fermentation times, which implies greater gas retention and, consequently, an end product with higher volume and better appearance.

These emulsifiers help make the interior of bakery products softer, because they react quickly with starch, and also promote greater uniformity of the dough and prevent it from deforming while baking.

GRINDSTED® PGE features polyglycerol esters widely applied in cake fats and aerated emulsions. The key function of the product is to ensure the cake is well aerated, improving its interior structure.

The product can also be used in confectionery systems, increasing their volume.

It is usually used in combination with DIMODAN®.

GRINDSTED® PGPR features the polyglycerol ester of interesterified ricinoleic acid, also known as polyglycerol polyricinoleate.

In chocolates, GRINDSTED® PGPR helps the stock flow property, improving the final product molding and streamlining the manufacturing process. In addition, it also helps with the final product shine, and for solutions where lower calory content is necessary, it allows for the reduction of the cocoa butter or fat content in the formulation.

In low-calorie creams and margarines, it is responsible for stabilizing the water-in-oil emulsion, enabling the products to be more homogeneous and have a longer shelf-life.

GRINDSTED® PGMS contains propylene glycol esters and is applied in fats for whipped cream, cakes, and ice cream.

Its main function is to guarantee excellent overrun and stabilization of the whipped cream foam, reducing whipping time. In cakes, it provides excellent aeration, improving the cake volume and crumb structure.

GRINDSTED® SMS and GRINDSTED® STS contain, respectively, sorbitan monostearate and sorbitan triesterate in their formulations.

GRINDSTED® SMS helps to rehydrate dry and instant yeasts, as well as protects them during the storage period. As a result, GRINDSTED® SMS helps to increase the stability, elasticity, and final weight of the stock.

GRINDSTED® STS main function is to prevent fat bloom reaction (formation of whitish dots) in chocolate and fat-based confectionery. In addition, this emulsifier is an excellent anti-crystallizing agent for frying oils.

Mono and diglycerides are produced by the esterification reaction between triglycerides with glycerol and have several applications and functions in the food industry.

GRINDSTED® MONO-DI offers solutions with concentrations between 40 to 60% mono-diglycerides and with different melting points.

Among other functions, GRINDSTED® MONO-DI promotes the uniform and stable dispersion of water in margarines, in addition to improving its plasticity when they are used for puff pastry. In addition, the product improves aeration and creaminess in ice cream and promotes better bread crumb structure.

GRINDSTED® ACETEM, and GRINDSTED® LACTEM contain mono or diacetylated monoglycerides from their esterification with acetic and lactic acids, respectively.

In addition to promoting greater emulsion stability, both have a neutral taste and odor and contribute to form transparent and flexible films.

GRINDSTED® ACETEM is widely used as a plasticizer, lubricant, and non-stick agent in chewing gum bases. In addition, it contributes towards the mechanical handling of dried fruits, such as raisins.

GRINDSTED® LACTEM has the main function of increasing overrun and improving the stiffness of whipped vegetable foams and creams, in addition to preventing chocolate bloom.

PANODAN® features diacetyl tartaric acid ester of monoglycerides, responsible for increasing volume of baked products.

In addition, due to its good interaction with gluten, PANODAN® is well known for its ability to increase dough tolerance to flour quality variations, as well as to the constant changes during the processing of bakery products.

Among other properties, PANODAN® helps create greater crunchiness in bread crust and greater uniformity of the crumbs.

Monoglycerides are produced by the esterification reaction between triglycerides and glycerol and have several applications and uses in the food industry.

Due to separation processes by molecular distillation, DIMODAN® offers several concentrations of distilled monoglycerides – reaching at least 90%.

Its main features include: improve crumb softness and reduce retrogradation in breads, help with the texture and mouthfeel in sweet products, improve cooking stability of dough, provide fine and stable dispersion of water in margarines and excellent distribution of the lipid fraction in creams, highlighting their creamy effect.

A complete and active emulsifier solution for industrial cakes, GRINDSTED® GA 530 standardizes and streamlines the production process of industrial cakes, also helping to improve the sensory features of the final product, such as texture, flavor, and fresh feeling.

GRINDSTED® PS includes solutions that help in cookies production, increasing volume, resistance to process variations, and reducing the amount of fat used in the formulation. Additionally, it helps to reduce breaking, crumbling and to maintain crispness throughout the product shelf-life .