Notes

[ alt text] A black-and-white vintage print advertisement shows a large, cracked spherical object centered against a black background. The ad emphasizes that the product activates instantly in cold water, creates a uniform dispersion, and reduces processing time.

[ transcription] Good news for food and dairy technologists—DYNAFUSION . . . a line of emulsifier/stabilizers that disperse spontaneously and activate quickly even in cold aqueous solutions. The above electron microscope photograph captures a single DYNAfusion emulsifier/stabilizer bead at the moment of contact with water. Rapid hydration of the surface gums creates cracks, enabling moisture to contact subsurface gums thoroughly and effectively. This results in the almost instantaneous dispersal of the ingredients. Instant dispersion . . . without lumps With DYNAFUSION, you can achieve instant, homogeneous dispersion without lumping or waste, eliminating the need for special equipment or procedures. These fully-active DYNAfusion ingredients disperse effectively that they are ideal for system utilizing high temperatures and short processing times. Since all particles of a DYNAFUSION product are identical in composition, uniformity is inescapable. Effective cold-system emulsification

Even emulsifiers with high melting temperatures, when combined with stabilizing colloids in the DYNAFUSION form, can be effectively activated in cold systems. Which means that Dynafusion ingredients require less heat and processing time for effective emulsification. Contact our laboratories — or your Germantown Technical Representative — for details on DYNAFUSION. It might be the best news you've heard in a long time.

[ additional notes] The intended audience is clearly food technologists, dairy scientists, and industrial formulators rather than consumers. The large cracked sphere is described in the copy as an electron microscope photograph of a single DYNAfusion emulsifier/stabilizer bead at the moment it contacts water. Georgia Salcau