Emulsifier MYVEROL 18-04 M, Kerry, 25 kg, 20745368

MYVEROL Emulsifier by Kerry (Ireland) (18-04 M) This is a blend of mono- and diglycerides of fatty acids, derived from fully hydrogenated palm oil. Thanks to their amphiphilic structure, mono- and diglycerides exhibit strong emulsifying properties: they reduce interfacial tension, stabilize both oil-in-water and water-in-oil emulsions, and enhance fat dispersion as well as the structure of doughs and creams. They form complexes with starch, slowing staling and improving product elasticity; support aeration and stabilize foam emulsions in sponge cakes and whipped preparations; enhance texture, creating a softer, more uniform product, and in ice cream, they help reduce the formation of large ice crystals. They also act as anti-crystallization agents in chocolate and glazes, preventing fat bloom, and interact with proteins and carbohydrates to improve water retention, overall facilitating processing by increasing mass plasticity during mixing, extrusion, and molding. Applications: Bakery products & potato flakes: as starch complexing agents. Confectionery gels: as foaming agents. Table margarines: as water-in-oil emulsifiers. Baking margarines & shortenings: as foaming and anti-caking agents. Ice cream & creams: as aerating agents and stabilizers. Confectionery products: to prevent clumping and fat bloom. An additional key property of mono- and diglycerides is their ability to form complexes with amylose, which slows starch retrogradation and extends the freshness of baked goods. They stabilize the fat phase in creams and fillings, prevent moisture separation, ensure even hydration of dry ingredients, and improve the rheological properties of masses, making them more plastic and technologically manageable.