Danisco launches Datem bakery emulsifier for cost savings

By Lorraine Heller

- Last updated on GMT

Danisco launches Datem bakery emulsifier for cost savings
Danish ingredients group Danisco has launched a new bakery emulsifier in its Panodan Datem line, designed to help manufacturers cut costs.

The new Panodan B2020, available only in Europe for the time being, is said to deliver the same functionality as other core products in the line, but allows for cost reductions of 5 – 10 per cent.

“We launched this new product in order to fulfill market demand for cost savings. It allows customers to keep their costs low with as little compromise as possible on functionality,”​ explained Danisco global marketing manager Anne Kirsten Andersen.

Panodan functionality

The company’s Panodan line of ingredients are Datem emulsifiers (mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids). They are designed to strengthen dough in order to prevent it from becoming sticky or from collapsing.

Added to the flour at levels of around 0.15 – 0.25 per cent, the powdered ingredient works by strengthening the dough’s gluten network.

The other two core products in the line are Panodan A2020 and Panodan M2020. Together with the new Panodan B2020, the ingredients are all said to deliver the same functionality, but contain different tartaric acid levels to optimize them for different applications.

Danisco told BakeryAndSnacks.com that all versions of the ingredient will continue to be available as some customers may not wish to switch to the cheaper product because they feel more “secure”​ with their current formulation, or because they do not use high enough levels to make the cost savings significant.

However, those who choose to switch to the new Panodan B2020 will be able to reduce their costs by up to 10 per cent, she said. The ingredient is designed to replace other Panodan or Datem products on a 1:1 basis.

Optimmizing components

According to Andersen, the B2020 ingredient was developed by “optimizing the components within the product so it performs better”.

“We have more of the functional part of the different components – the composition hasn’t changed, just the ratios between the components,”​ she said.

In Europe, where the new ingredient is available immediately, it is labeled as a food additive under the E number E472e.

Panodan B2020 is currently not available outside Europe. This is because it is only manufactured in Europe, and the additional transportation costs necessary to deliver it to other markets would negate the cost benefits over other ingredients in the range, explained Andersen.

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