Danisco enters into hydrocolloid partnership
February 06, 2009
by Jeff Gelski
COPENHAGEN, DENMARK — A strategic partnership between Copenhagen-based Danisco and Taiwan-based Mingtai, a manufacturer of microcrystalline cellulose (MCC), will focus on developing MCC-based solutions for the global food industry. Danisco will offer a range of Grindsted MCC ingredients to suit the functional demands of such applications as dairy, culinary, bakery and nutrition bars and drinks, said Niels Thestrup, vice-president of Danisco’s Gums & Systems division.
"Entering into the microcrystalline cellulose or cellulose gel area is a natural extension of Danisco’s wide hydrocolloid product range, which already counts all the major food hydrocolloids used by the global food industry such as pectin, xanthan gum, carrageenan, alginate, cellulose gum, locust bean and guar gum," Mr. Thestrup said.
The partnership allows Danisco to market Grindsted MCC and also allows Danisco and Mingtai to develop new products and optimize production technologies and costs.
Derived from wood pulp, MCC provides a fat-like mouthfeel and may replace fat in emulsified products such as mayonnaise, creamy dressings, process cheese and desserts, according to Danisco. The hydrocolloid also may be used in chocolate milk and nutritional drinks.