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.