Emulsifiers Product Range

Quest supplies the widest range of emulsifier products, including:

Mono-Diglycerides (Admul MG)
A general purpose emulsifier with a wide range of applications including baked goods, ice creams, desserts, margarines and other spreads. These products are available in flake, plastic, powder and self-emulsifying forms.

Distilled Mono-Diglycerides (Myverol®)
A general emulsifier with a wide range of functionality including aeration, emulsification and stability, lubrication, anti-staling, defoaming and oil stabilization. It is an effective anti-stick agent in nougat, caramel and taffy

Distilled Acetylated Mono-Digylcerides (Myvacet®)
Fat soluble emulsifiers. They provide optimum barrier properties and can be applied by spraying, dip coating or curtain coating. All Myvacet products feature sharp melting points and distinct applications including stabilization, anti-dusting, de-foaming, film forming, lubrication and plasticizing. Myvacet is effective as a plasticizer for gum bases and as a food-grade equipment lubricant

Lactic Acid Esters (Admul GLP) (Admul SSL) (Admul CSL)
Products designed for use in bakery products as dough conditioners. Admul SSL and CSL are easily added to powdered formulations without interfering with free-flowing properties. Admul SSL is also a surface active agent for dehydrated potatoes

Polyglycerol Esters (Admul WOL) (Admul PGE)
A high performance range of PGPR used in chocolate products. It has the ability to reduce the yield value of chocolate by using lower levels of fats without sacrificing quality. Admul PGE provides improved texture properties in a variety of applications

Special Tuned Emulsifier Systems (Myvatex®)
A series of texture ingredient systems designed and balanced to give optimal performance. These systems consist of emulsifiers and other functional ingredients. Product applications include ice-cream, peanut butter, cakes and breads.

Succinylated Monoglycerial (Myverol® SMG K)
Myverol SMG K, a dough strengthener, provides dough with greater water absorption capacity, improved machinability, outstanding shock tolerance and results in finished bake goods with improved texture volume and shelflife.

Diacetyl Tartaric Acid Esters (Admul DATEM)
A range of food emulsifiers widely used to add tolerance to doughs and improve volume and texture in breads. Admul DATEM products are available in powder, paste and pumpable forms.

Propylene Glycol Monester (Myverol® P-06)
Designed for the aeration of cakes and whipped toppings. It is usually incorporated within the fat component of the food product. Myverol P-06 also provides aeration in cakes and whipped products.

Sorbitan Esters (SPAN)
A multifunctional emulsifier with many applications. In chocolate, SPAN products are ideal for reducing bloom formation. In beverage applications, SPAN helps with dispersion.

Polysorbates (TWEEN)
A multifunctional emulsifier with many applications. TWEEN is particularly good at improving dryness and mouthfeel in ice cream. In beverage applications, TWEEN helps with dispersion.