Distilled monoglycerides

Myverol

The Myverol range of high performance distilled monoglyceride food emulsiers 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 emulsiers exhibit a wide range of functionalities and offer capabilities that are unique amongst emulsiers. These include: Starch complexing in baked goods, pastas and cereals Emulsication 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 exibility 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.

key benets
anti-staling aeration emulsication

Kerry Bio-Science

Distilled propylene glycol monoester

Myverol

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 50-55C (120-130F), and are usually incorporated within the fat component of the food product.

key benets
texture aeration tenderness

Kerry Bio-Science

Distilled acetylated monoglycerides

Myvacet

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

key benets
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 plastication

Kerry Bio-Science

Glycerol monostearate / monopalmitate

Myverol

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.

key benets
anti-tack lubrication extrusion

Kerry Bio-Science

Succinylated monoglycerides

Myverol

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 nished 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 emulsiers to produce powdered products for direct addition during food processing.

key benets
texture volume shelf-life

Kerry Bio-Science

Mono- and diglycerides

Admul

Admul MG

Mono- and diglycerides remain the most widely used emulsiers 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 modication function of diglycerides, these emulsiers 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 ne powder forms.

key benets

texture emulsication process tolerance

Kerry Bio-Science

Diacetyl tartaric acid esters of mono- and diglycerides

Admul

Admul DATEM

Working closely with the bread industry, Kerry Bio-Science has developed the Admul DATEM range of food emulsiers, 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 emulsiers includes a range of products, each tuned for optimal performance in specic bread and manufacturing environments. Admul DATEM products are available in powder, paste and pumpable forms.

key benets
texture tolerance volume

Kerry Bio-Science

Glycerol lactopalmitate

Admul

Admul GLP

Glycerol lactopalmitate emulsiers are the choice of manufacturers for aerated desserts, whipping creams and toppings.

Admul GLP provide improved process tolerance, efcient aeration and stable, rm foam structures with a creamy mouthfeel. They offer outstanding -tending properties which enable them to enhance the aerating capability of other emulsiers.

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 ake and microbead form, for convenient incorporation into food products.

key benets
aeration texture taste

Kerry Bio-Science

Polyglycerol esters

Admul

Admul WOL ,Admul PGE

Polyglycerol esters are used in products from cakes to cream llings 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-Sciences Admul PGE products enhance batter aeration for increased volume and improved crumb texture.

Admul WOL, Kerry Bio-Sciences 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 sacricing 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 our content. The exceptional whipping properties of polyglycerol esters make them also valuable in the production of llings and icings, where they ensure stable blends with the creamy mouthfeel consumers prefer.

key benets

viscosity control aeration texture

Kerry Bio-Science

Stearoyl lactylates

Admul

Admul SSL, Admul CSL

Kerry Bio-Sciences 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 owing properties.

key benets
softness texture shelf-life

Kerry Bio-Science

Sorbitan esters and polysorbates

Admul S and Admul T

This family of multifunctional emulsiers 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 specic 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.

key benets

stability texture crystallization control

Kerry Bio-Science

Emulsier systems

Myvatex

For several applications, the functionality of Kerry Bio-Science emulsiers can be enhanced by creating emulsier systems.

These systems are carefully developed texture ingredient systems consisting of blends of emulsiers, emulsiers and fats or emulsiers 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 specic product needs.

As a further convenience for selected applications, Kerry Bio-Science offers specic 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 emulsier systems, with a focus on low fat, low trans fatty acids, non GMO, freshness, texture control and convenience.

key benets
texture aeration tolerance

Kerry Bio-Science