Acquisitions, innovations and egg prices all have affected the ability of food and beverage processors to work with emulsifiers recently. Acquisitions and innovations both have involved Danisco.
Earlier this year the company signed an agreement for the acquisition of Abitec Ltd., an emulsifiers producer based in the United Kingdom with annual revenue of about DKK200 million ($42 million).
"By combining Danisco’s emulsifiers technology and production capability with Abitec’s customer base and market access, we will create an even better platform for developing new products and supporting customer needs and thereby further enhance our position," said Martin Klavs Nielsen, head of Danisco’s emulsifiers business.
Abitec’s product line includes distilled monoglycerides, which are vegetable-based raw materials that offer emulsification in margarine and low-fat spreads. The company’s 90VLS and 90LS also improve emulsion stability in spreads and margarine.
Last year Danisco unveiled a new distilled monoglyceride in Dimodan NH, an emulsifier that allows for hydrogenation-free baking and thus products without trans fats.
"It is no longer enough to claim the elimination of trans fats," said Dorte Petersen, regional emulsifier director at Danisco. "We see an increasing market demand for emulsifiers where hydrogenation has not been used at all.
"We have had a trans-free softener in our range for years. Now we have taken it one step further and developed a hydrogenation-free monoglyceride with a low iodine value and the equivalent functionality of a hydrogenated monoglyceride."
Cost savings was behind the launch of the TICAmulsion line of modified gum acacia emulsifiers from TIC Gums, Belcamp, Md. TICAmulsion A2010 may be used in flavor and beverage emulsions since it is effective in systems containing oil levels higher than 10%. It may turn standard 10% oil concentrates into 20% oil concentrates. Energy expenses and shipping and storage costs all may be reduced by 50%, according to TIC Gums.
Egg prices have manufacturers looking for alternatives. EggStreme yolks from Primera Foods, Cameron, Wis., allow for reduced use of egg yolk and provide enhanced emulsification properties, according to the company. It is formulated for use in donuts, mayonnaise, sauces, dressings and any other applications where standard yolks are used.
J&K Ingredients, Paterson, N.J., offers Vita-Ex egg extenders that may cut the cost of using eggs in sweet goods, Danish, rolls, donuts, cookies and cakes by 20% to 60%. It is made of all-natural ingredients, including egg yolks and whole egg solids.
Unilever opens emulsions center
VLAARDINGEN, THE NETHERLANDS — Unilever has opened the Centre of Excellence Structured Emulsions that will focus on new product development for margarines, spreads, mayonnaise, salad dressings and dairy cream alternatives.
The multi-site organization will employ 225 research and development professionals in Vlaardingen; Dijon, France; and Englewood Cliffs, N.J. They will seek to find ways to compensate for the rise in commodity costs through smarter use of ingredients and application of new technologies. The center will focus on developing healthier products, such as those with healthier oils or functional ingredients.
This article can also be found in the digital edition of Food Business News, May 27, 2008, starting on Page 44. Click