Emulsifier MYVEROL 18-92 K, Kerry, 20 kg, 20387799

Myverol 18-92 K is a blend of mono- and diglycerides of fatty acids derived from high-quality refined sunflower oil. Thanks to its amphiphilic structure—with a hydrophilic glycerol segment and hydrophobic fatty acid chains—this ingredient exhibits powerful emulsifying and stabilizing properties. Functional Benefits and Applications: Low-fat margarines and spreads (<40% fat): Ensures even distribution of fine water droplets in the fat phase. Forms a stable, fine crystalline structure and smooth consistency, creating a pleasant melting sensation in the mouth. Confectionery margarines: Improves aeration and promotes ideal moisture integration during cake and pastry dough mixing. Puddings and desserts: Acts as an effective foam stabilizer, maintaining structure in the finished product. Bakery and sponge products: Forms complexes with starch amylose, slowing retrogradation and significantly extending crumb freshness while preserving elasticity. Stabilizes foam-emulsions in aerated preparations, resulting in a smooth and uniform texture. Ice cream: Enhances fat dispersion and prevents the formation of large ice crystals, ensuring a creamy texture. Chocolate and coatings: Provides anti-crystallization functionality, preventing fat migration and the formation of fat bloom. Technological Properties: Reduces interfacial tension and stabilizes both water-in-oil and oil-in-water emulsions. Improves rheological properties, making masses more plastic and suitable for extrusion and molding. Ensures even hydration of dry ingredients and effective moisture retention through interactions with proteins and carbohydrates.