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The Myverol™ range of high performance distilled monoglyceride food emulsiﬁers contains a minimum of 90% monoglycerides, which gives outstanding results in a wide variety of food applications.
Produced from the reaction of carefully selected fats and oils with glycerol, followed by molecular distillation, Myverol™ emulsiﬁers exhibit a wide range of functionalities and offer capabilities that are unique amongst emulsiﬁers. These include: ► Starch complexing in baked goods, pastas and cereals ► Emulsiﬁcation and stability in margarine and spreads, especially in low fat products ► Aeration in whipped toppings ► Lubrication in extruded foods ► Anti-staling in bakery products ► Defoaming in puddings and jams ► Oil stabilization in peanut butter
Myverol™ monoglycerides also provide outstanding ﬂexibility in use. They are fat soluble and can be added to food products in the fat phase. Alternatively, they can be incorporated in dry blends or in the form of an aqueous dispersion.
► anti-staling ► aeration ► emulsiﬁcation
Distilled propylene glycol monoester
Myverol™ P-06 K, Myverol™ P-08 K
Myverol™ P-06 K and P-08 K are the ideal ingredients for the aeration of cakes and whipped toppings.
Myverol™ P-06 K and Myverol™ P-08 K are prepared from the reaction of propylene glycol, fully hydrogenated vegetable oil and contain 90% propylene glycol monoester (primarily of propylene glycol monostearate).
Myverol™ P-06 K and Myverol™ P-08 K are readily soluble in fats and oils at temperatures of 50-55°C (120-130°F), and are usually incorporated within the fat component of the food product.
► texture ► aeration ► tenderness
Distilled acetylated monoglycerides
The Myvacet™ range was developed to provide unique properties in a variety of food manufacturing applications.
All are characterized by sharp melting points and offer distinct application properties. These include: ► ► ► ► ► ► Plasticizing and softening for chewing gum and other confectionery products Stabilization for long-term aeration in whipped toppings Anti-dusting for use in powdered food products and mixes Defoaming for use in bottling operations, jams, jellies and puddings Film-forming for coating nuts, dried fruits and sausages Lubrication for moulding, slicing, stamping and forming operations
All Myvacet™ products are fat soluble and are usually incorporated into food in the fat phase. For optimum barrier properties, they can be applied by spraying, dip coating or curtain coating, with the incorporation method varying depending on the application. Kerry Bio-Science produces Myvacet™ acetylated monoglycerides from various oil sources. ► anti-dusting ► lubrication ► plastiﬁcation
Glycerol monostearate / monopalmitate
Myverol™ 18-06 K, Myverol™ 18-06 P K, Myverol™ 18-04 P K
These products are powerful starch complexing agents for use in food with high starch content such as pastas, cereals, instant potatoes, tortillas, snack food and pet food.
In addition, Myverol™ 18-06 K, 18-06 P K and 18-04 P K serve as an excellent lubricant and processing aid for extruded foods.
Produced in both beaded and powdered forms, this versatile ingredient is easily incorporated into food products.
► anti-tack ► lubrication ► extrusion
Myverol™ SMG K
Produced by the reaction of distilled monoglycerides with succinic anhydride, Myverol™ SMG K provides excellent dough strengthening properties at a low rate of addition.
Myverol™ SMG K provides dough with greater water absorption capacity, improved machinability and outstanding shock tolerance and results in ﬁnished baked goods with improved texture, volume and shelf-life.
Microbeads of Myverol™ SMG K are easily melted into shortening before addition to dough. It can also be blended with other emulsiﬁers to produce powdered products for direct addition during food processing.
► texture ► volume ► shelf-life
Mono- and diglycerides
Mono- and diglycerides remain the most widely used emulsiﬁers in the food industry, and are especially valuable in the production of baked goods, ice creams, desserts, margarines and other spreads.
Combining the emulsifying and starch complexing properties of monoglycerides with the fat crystallization modiﬁcation function of diglycerides, these emulsiﬁers deliver powerful functionality to meet a wide variety of food manufacturing needs.
By carefully selecting our raw materials vegetable oil base and utilizing state-of-the-art manufacturing technology, Kerry Bio-Science is able to offer a complete range of mono- and diglyceride products in paste, powder, self-emulsifying and extra ﬁne powder forms.
► texture ► emulsiﬁcation ► process tolerance
Diacetyl tartaric acid esters of mono- and diglycerides
Working closely with the bread industry, Kerry Bio-Science has developed the Admul™ DATEM range of food emulsiﬁers, which are widely used to impart added tolerance to dough and improve volume and texture in bread products.
Admul™ DATEM is especially useful in the manufacturing of crispy breads. This family of emulsiﬁers includes a range of products, each tuned for optimal performance in speciﬁc bread and manufacturing environments. Admul™ DATEM products are available in powder, paste and pumpable forms.
► texture ► tolerance ► volume
Glycerol lactopalmitate emulsiﬁers are the choice of manufacturers for aerated desserts, whipping creams and toppings.
Admul™ GLP provide improved process tolerance, efﬁcient aeration and stable, ﬁrm foam structures with a creamy mouthfeel. They offer outstanding ‘α-tending properties’ which enable them to enhance the aerating capability of other emulsiﬁers.
This makes them ideal for use in conjunction with Myverol™ products and Admul™ MG 60-04 K to promote aeration and ensure the formation and maintenance of regular, stable air cells. Admul™ GLP is available in ﬂake and microbead form, for convenient incorporation into food products.
► aeration ► texture ► taste
Admul™ WOL ,Admul™ PGE
Polyglycerol esters are used in products from cakes to cream ﬁllings to chocolate products.
Polyglycerol esters are an essential component in most home cake mix formulations and in the manufacturing of high quality cakes and sponges. Kerry Bio-Science’s Admul™ PGE products enhance batter aeration for increased volume and improved crumb texture.
Admul™ WOL, Kerry Bio-Science’s high performance range of polyglycerol polyricinoleates (PGPR), is used in a rapidly growing number of chocolate and couverture products. It has the ability to reduce the yield value of chocolate and couverture enabling products to be manufactured using lower levels of fat without sacriﬁcing high quality characteristics.
They are often used in combination with Myverol™ distilled monoglycerides to prepare high-ratio cakes where high levels of moisture and sugar are used in relation to ﬂour content. The exceptional whipping properties of polyglycerol esters make them also valuable in the production of ﬁllings and icings, where they ensure stable blends with the creamy mouthfeel consumers prefer.
► viscosity control ► aeration ► texture
Admul™ SSL, Admul™ CSL
Kerry Bio-Science’s speciality lactylate esters are designed for use in powdered bread improvers and dough conditioning products.
Stearoyl lactylates offer well-established functional properties and are widely used throughout the baking industry.
The convenient forms of Admul™ SSL and Admul™ CSL allow for effective incorporation into powdered formulations without interfering with free ﬂowing properties.
► softness ► texture ► shelf-life
Sorbitan esters and polysorbates
Admul™ S and Admul™ T
This family of multifunctional emulsiﬁers is used in a wide range of product applications from chocolate and synthetic creams to ice cream and bread.
In every application the choice of a speciﬁc Admul™ S or Admul™ T or a combination of the two, can deliver unique functionality and impart distinctive characteristics.
In chocolate, Admul™ S products are ideal for reducing bloom formation, whilst in ice cream Admul™ T products improve dryness and mouthfeel.
► stability ► texture ► crystallization control
For several applications, the functionality of Kerry Bio-Science emulsiﬁers can be enhanced by creating emulsiﬁer systems.
These systems are carefully developed texture ingredient systems consisting of blends of emulsiﬁers, emulsiﬁers and fats or emulsiﬁers and other functional ingredients. Through our broad-based portfolio of products for the food industry and years of experience in working with food manufacturers, our application experts are able to offer advice on ingredient combinations for your speciﬁc product needs.
As a further convenience for selected applications, Kerry Bio-Science offers speciﬁc systems that have been designed and balanced to deliver optimal performance for customer needs. Systems are currently available for ice cream, peanut butter, cakes and bread. We are continuously expanding this range of emulsiﬁer systems, with a focus on low fat, low trans fatty acids, non GMO, freshness, texture control and convenience.
► texture ► aeration ► tolerance