Products
Mono & Diglycerides (Admul® MG)
Blended Mono &
Diglycerides used for general emulsification. These products
are available in flake, plastic and powder forms
Distilled Monoglycerides (Myverol®)
Enhances fresh-keeping properties
Polyglycerol esters (Admul® PGE)
Provides aeration
in fillings and creams and enhances batter aeration in cakes
for increased volume and better crumb texture .
Acetoglycerides (Myvacet®)
Provides good film
forming properties, lubrication and emulsion stability.
Emulsifier systems (Myvatex®)
A blended product that delivers varied functionality. Myvatex's
focus is low-fat and convenient texture control.
Succinylated Monoglycerides (Myverol® SMG)
Particularly
good for dough strengthening in yeast doughs. Improves texture,
volume and shelflife.
Diacetyltartaric acid esters (Admul® DATEM)
Good
for dough strengthening and tolerance in yeast doughs. Also
improves volume and texture in bread products.
Stearoyl lactylates (Admul® SSL/CSL)
Good for
shelflife extension and product softness in yeast and batter
products.
Propyleneglycol ester (Myverol® P-O6)
Creates crumb
tenderness in batter products. Also provides aeration in cakes
and whipped toppings.
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