Emulsifier ADMUL MG 60-04, Kerry, 25 kg, 20070727

ADMUL MG 60-04 Emulsifier by Kerry (E471) A high-quality emulsifier based on mono- and diglycerides of fatty acids, specifically developed to stabilize fat systems and deliver optimal texture in confectionery applications. Key Focus: Caramel and Toffee Masses In the production of caramel and toffee, ADMUL MG 60-04 is an essential ingredient that addresses multiple technological challenges: Short texture development: ensures a clean bite and easy chew, preventing excessive elasticity and reducing adhesion to teeth. Control of cold flow behavior: helps products retain a defined shape and prevents deformation or spreading during storage at room temperature. Fat phase stability: guarantees complete fat binding within the mass, eliminating surface oiling and reducing the risk of fat rancidity. Anti-sticking performance: acts as a lubricating agent, significantly lowering mass tackiness. This improves equipment efficiency and prevents caramel from sticking to cutting blades and packaging materials. Additional Applications: Confectionery pastes (peanut butter and similar): prevents oil separation and maintains a stable, fine-crystalline structure throughout shelf life. Whipped and vegetable creams: ensures efficient emulsification and a stable, smooth, velvety texture. Ice cream: enhances thermal stability (slower melting), improves overrun, and delivers a pronounced creamy mouthfeel. Margarines and spreads (60–80% fat): promotes a fine-crystalline structure, providing excellent plasticity and easy spreadability. Chewing gum: improves base homogeneity, enabling optimal integration of elastomers and resins. Dosage: 0.3–0.5% of the total product weight. Key Advantage: Reliable and consistent performance on high-speed production lines.