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.
The Myvacet™ range was developed to provide unique properties in a variety of food manufacturing applications.
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.
All are characterized by sharp melting points and offer distinct application properties.
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.
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 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.
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.
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.
Diacetyl tartaric acid esters of mono and diglycerides Admul™
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.
Glycerol lactopalmitate Admul™
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.
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.
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.
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.
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.
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.
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 ofemulsifier systems, with a focus on low fat, low trans fatty acids, non GMO, freshness, texture control and convenience.