Emulsifier ADMUL S 65, Kerry, 25 kg, 20660303

ADMUL S 65 Emulsifier (E492) prevents the formation of the aesthetically undesirable defect known as fat bloom (white surface discoloration) in chocolate, finished chocolate products, and confectionery coatings. Processing Guidelines: Dosage: the recommended dosage is 0.4% of the total mass. Incorporation: the emulsifier should be pre-dissolved in fat at 50–60 °C prior to addition. Properties of Sorbitan Tristearate (E492): In chocolate production, sorbitan tristearate functions as both an emulsifier and a fat crystal modifier. It improves flowability, reduces viscosity, and stabilizes the crystalline structure of cocoa butter. This significantly lowers the risk of fat bloom, simplifies the tempering process, and enhances the storage stability of chocolate—particularly in glazes, coatings, and low-fat formulations. Other Areas of Application: Sorbitan tristearate is widely used beyond chocolate manufacturing, including: Fillings and pralines: stabilization of the fat phase in creams and caramel-based masses. Chewing gum: texture improvement. Bakery products: uniform fat distribution and extended freshness. Ice cream: enhanced creaminess and prevention of ice crystal formation. Spreads and culinary fats: emulsion stabilization. Powdered products: prevention of caking and structural functionality.