Kerry Bio-Science

Produced from the reaction of carefullyselected fats and oils with glycerol, followed by molecular distillation, Myverol™ emulsifiers exhibit a wide range of functionalities and offer capabilities that are unique amongstemulsifiers. 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.

key benefits► anti-staling► aeration► emulsification

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.

Distilled monoglycerides

Myverol™

Kerry Bio-Science

Myverol™ P-06 K and Myverol™ P-08 K are prepared from the reaction of propyleneglycol, 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.

key benefits► texture► aeration► tenderness

Distilled propylene glycol monoester

Myverol™

Myverol™ P-06 K and P-08 K are the ideal ingredients for the aeration of cakes and whipped toppings.

Myverol™ P-06 K, Myverol™ P-08 K

Kerry Bio-Science

Distilled acetylated monoglycerides

Myvacet™

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 andoffer 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 benefits► anti-dusting► lubrication► plastification

The Myvacet™ range was developed to provide unique properties in a variety of food manufacturing applications.

Kerry Bio-Science

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 benefits► anti-tack► lubrication► extrusion

Glycerol monostearate / monopalmitate

Myverol™

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.

Myverol™ 18-06 K, Myverol™ 18-06 P K, Myverol™ 18-04 P K

Kerry Bio-Science

Produced by the reaction of distilled monoglycerides with succinic anhydride, Myverol™ SMG K provides excellent dough strengthening properties at a low rate of addition.

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.

key benefits► texture► volume► shelf-life

Succinylated monoglycerides

Myverol™ Myverol™ SMG K

Myverol™ SMG K provides dough with greaterwater absorption capacity, improved machinability and outstanding shock tolerance and results in finished baked goods withimproved texture, volume and shelf-life.

Kerry Bio-Science

Combining the emulsifying and starchcomplexing properties of monoglycerides with the fat crystallization modification function of diglycerides, these emulsifiers deliverpowerful functionality to meet a wide variety of food manufacturing needs.

By carefully selecting our raw materials vegetable oil base and utilizing state-of-the-artmanufacturing technology, Kerry Bio-Science is able to offer a complete range of mono- and diglyceride products in paste, powder, self-emulsifying andextra fine powder forms.

key benefits► texture► emulsification► process tolerance

Mono- and diglycerides

Admul™

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.

Admul™ MG

Kerry Bio-Science

Diacetyl tartaric acid esters of mono- and diglycerides

Admul™

Admul™ DATEM is especially useful in themanufacturing of crispy breads.

This family of emulsifiers includes a range ofproducts, each tuned for optimal performance in specific bread and manufacturing environments.

Admul™ DATEM products are available in powder, paste and pumpable forms.

key benefits► texture► tolerance► volume

Admul™ DATEM

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.

Kerry Bio-Science

Admul™ GLP provide improved processtolerance, 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.

key benefits► aeration► texture► taste

Glycerol lactopalmitate

Admul™

Glycerol lactopalmitate emulsifiers are the choice of manufacturers for aerateddesserts, whipping creams and toppings.

Admul™ GLP

Kerry Bio-Science

Polyglycerol esters

Admul™

Polyglycerol esters are an essentialcomponent 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 withMyverol™ 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 ofpolyglycerol esters make them also valuable in the production of fillings and icings, where they ensure stable blends with the creamymouthfeel consumers prefer.

Admul™ WOL, Kerry Bio-Science’s highperformance 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 ofchocolate and couverture enabling products to be manufactured using lower levels of fat withoutsacrificing high quality characteristics.

key benefits► viscosity control► aeration► texture

Admul™ WOL ,Admul™ PGE

Polyglycerol esters are used in products from cakes to cream fillings to chocolateproducts.

Kerry Bio-Science

Stearoyl lactylates offer well-establishedfunctional 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.

key benefits► softness► texture► shelf-life

Stearoyl lactylates

Admul™

Kerry Bio-Science’s speciality lactylate esters are designed for use in powdered bread improvers and dough conditioning products.

Admul™ SSL, Admul™ CSL

Kerry Bio-Science

Sorbitan esters and polysorbates

Admul™ S and Admul™ T

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 andmouthfeel.

key benefits► stability► texture► crystallization control

This family of multifunctional emulsifiers is used in a wide range of product applications from chocolate and synthetic creams to ice cream and bread.

Kerry Bio-Science

These systems are carefully developedtexture ingredient systems consisting of blends of emulsifiers, emulsifiers and fats oremulsifiers and other functional ingredients.

Through our broad-based portfolio of products for the food industry and years of experience in working with food manufacturers, ourapplication experts are able to offer advice on ingredient combinations for your specificproduct 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, texturecontrol and convenience.

key benefits► texture► aeration► tolerance

Emulsifier systems

Myvatex™

For several applications, the functionality of Kerry Bio-Science emulsifiers can beenhanced by creating emulsifier systems.