Kerry Emulsifiers are designed to improve processing characteristics and enhance the appetite, appeal and sensory qualities of products from bread, doughnuts, and cakes to margarines, puddings, and whipped toppings. The range of functions and applications for emulsifiers is extremely broad. Kerry offers the most comprehensive portfolio of emulsifiers in the Industry, and we offer a full range of truly global products.
Our Product Offerings Include:
In addition to the single-component emulsifiers, Kerry has developed functional systems – specific blends that simplify formulation development. These carefully developed systems optimize functionality by combining emulsifiers, proteins, fats, oils, water and other ingredients like hydrocolloids and phosphates. Kerry systems are perfectly balanced to work hard for products ranging from ice cream and cake to peanut butter and fillings. Emulsifiers alsonhelp with shelf life, giving freeve/thaw stablity, preventing freezer burns of baked goods.
Emulsifiers are not only used to create and stabilize emulsions in foods, they are often also used for completely different effects. In the pharmaceuticals industry, emulsifiers are used to release aids, tableting aids, to give a pill sustained release, lubricate tablets, and to provide thermal stability.