Company “Vijana” delivers stabilizing, emulsifying systems, which are produced by Danish company “DANISCO A/S”.  

It’s one of the world’s largest producers of food ingredients, offering a range of products and solutions. Highly qualified specialists are always ready to give technical service and support for the dairy industry. They assist in finding solutions for recipe optimisation, new recipes and cost optimisation, also developing new products. A team of specialists with the food ingredients and application skills needed for the task works closely and confidentially with the customer, optimising the development process and bringing new and improved products rapidly to the market.

The hydrocolloids produced by Danisco are all water-soluble polysacharides with a highly functional effect at low dosages. 

Grindsted Pectin – a polymeric carbohydrate with a high molecular weight, is derived from the peel of citrus fruits. Danisco produces high-ester and low-ester pectins, which provide viscosity and creaminess, prevents syneresis, stabilizes gel structure.

Grindsted Carrageenan -  derived from red seaweed and known for its extremely efficient gelling properties. Most commercial carrageenan products are a mixture of all three types – kappa, Iota and Lambda. Due to its ability to interact with milk proteins, carrageenan is widely used in milk-based applications, preventing whey separation in ice cream, providing the desired consistency in milk gels, adding texture to processed cheese and combating the sedimentation of cocoa particles in chocolate milk.

Grindsted LBG (Locust Bean Gum) – this stabilizer, thickening agent and texture modifier is obtained from the seeds of the Mediterranean carob tree. The synergy created when locust bean gum is combined with other hydrocolloids adds gel strength and texture to gelled products.

Grindsted Guar is obtained from the seeds of the guar gum bush. This cost-effective textural ingredient is ideal for a wide range of processed food products that do not require heat to develop full viscosity. Guar gum is also well known for its synergistic relationship with xanthan.

Grindsted Xanthan is produced by the micro-organism Xanthamonas campestris in a fermentation process. It is primarily used as a thickener, but is also recognized as the most efficient stabilizer for suspensions, emulsions and solid particles in water-based recipes. Highly resistant to enzymatic degradation and extremely stable over a wide temperature and pH range, xanthan has outstanding functionality in numerous applications.

Grindsted Alginate is a polysaccharide of the mixedalginic acid salts found in brown seaweed and is used as stabilizing, thickening and/or gelling agent in numerous applications.

Danisco has developed a broad range of emulsifiers, the oil and water binding properties of which are very important in food industry. Emulsifiers help to produce a stable emulsion, facilitate production of low-fat and low-trans fat products, improve whipping properties of dairy, non-dairy and recombined cream, enhance mousse aeration and stability, also provide desired overrun and melting properties of ice cream, improve mouthfeel.

Danisco functional systems provide blended ingredient solutions that are easy to use and ensure customer requirements are precisely fulfilled time after time. Functional systems save time and money and reduce the risk of dosing errors. Due to the synergy created between the blended ingredients, the dosage is often lower, contributing to reduced cost in use.

You can find more information about cultures in the company’s website www.danisco.com.