Emulsifier MYVEROL 18-04 K, Kerry, 25 kg, 20428320

Myverol 18-04 K is a professional emulsifier consisting of a blend of mono- and diglycerides of fatty acids derived from fully hydrogenated palm oil. Thanks to its stabilizing properties, it is widely used in the production of margarines, confectionery, and bakery products. Applications and Functional Properties: Margarine production: Used as the primary emulsifier in water-in-oil emulsions, ensuring mixture stability and preventing separation. Bakery applications: Acts as a whipping agent, improving dough structure and significantly extending the freshness of finished products. Confectionery applications: Fondant for candies: Provides a fine crystalline structure and smooth texture. Fat-based fillings: Stabilizes consistency and prevents fat bloom. Confectionery gels: Functions as a foaming agent. Desserts and creams: Works as a consistency regulator and aerating agent for plant-based creams, ice cream, and coffee whiteners. Technical Recommendations: Important: For full activation, it is recommended to pre-dissolve in fat at approximately 65–70°C. Dosage: 0.1–0.5% of the fat mass. Stabilization: Helps form a stable fat crystal network, which is critical for bakery margarines and shortenings.