No hydrogenation, no
compromise
New distilled
monoglyceride takes
hydrogenation out
of bread softeners
Skip hydrogenated emulsifiers and
switch to a new distilled
monoglycer- ide from Danisco.
Designed to ease the move towards
hydrogenation-free baking,
DIMODAN® NH 100
Distilled Monoglyceride gives your
bread products perfect crumb
softness right through their shelf
life – just as you and your
customers expect.
The trans fatty acid debate has
led to an emerging demand on
some markets to eliminate the use
of hydro- genation in food products.
Danisco has responded with the
proactive develop- ment of
DIMODAN® NH 100, a non-
hydrogenated monoglyceride with
low iodine value and with the
equiva- lent functionality of a
hydrogenated monoglyceride.
Due to their straight-chain
molecu- lar structure,
monoglycerides based on
hydrogenated fat have been widely
recognised as the most efficient
means of delaying starch
retrogradation in bread and, in that
way, improving shelf life.
Now Danisco has used its
extensive knowledge of fats,
emulsifiers and their functionality to
develop an efficient patent-pending
alternative based on a special non-
hydrogenated fat.
Benefits
• Free of hydrogenation
• Free of trans fat
• Improved crumb structure
• Improved shelf life
 Application opportunities
DIMODAN® NH 100 has been tested
in standard lean toast bread, toast
bread with a higher fat and sugar
content, and brioche toast bread.
In standard toast, DIMODAN® NH
100 and a monoglyceride based on
par- tially hydrogenated fat,
DIMODAN® PH 110 Distilled
Monoglyceride, demonstrat- ed the
same effect on softness during shelf
life (fig. 1).The monoglyceride based on
fully hydrogenated fat, DIMODAN®
HP 75 Distilled Monoglyceride, provided
an only marginally better result.There was
no difference in resilience.
In brioche toast and toast bread
with a higher fat and sugar content,
DIMODAN® NH 100 and DIMODAN®
HP 75, based on fully hydrogenated fat,
had the same effect on softness
over shelf life. DIMODAN® PH 110,
based on partially hydrogenated fat,
provided only a marginally better
result.There was no difference in
resilience.

Day 3 Day Day 9

7

25

20
Firmness/gram

15

10

0
0.3% 0.3% 0.3%
DIMODAN® DIMODAN® DIMODAN®
PH 110 HP 75 NH 100

Figure 1.
Standard toast recipe with 1% fat and 1.5% sugar. Firmness was tested
during shelf life using a TA-XT2 texture analyser from Stable Micro Systems.
Measure- ments were made on day three, seven and nine after
baking.
HO 1020 -1e

Danisco A/S • Edwin Rahrs Vej 38 • DK-8220

Brabrand Telephone: +45 89 43 50 00 • Telefax:
 +45 86 25 10 77
E-mail: info@danisco.com
www.danisco.com