Emulsifiers

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Luscious carrot cupcake topped with vanilla frosting and multi-coloured sprinkles. There is one orange and 3 blue smarties on the left side and a bowl of multi-coloured sprinkles to the right of the cupcake.

Emulsifiers provide improved texture, oil stabilization, aeration, tolerance and enhance freshness. They also have de-foaming capabilities and provide other critical functions in your bakery applications.

Breads and Rolls
Tortillas and Flat Breads
Cakes, Muffins, Cookies and Donuts
Icings, Crème Fillings and Whipped Toppings
Bread Improvers
Cake mixes

Caldic is partnered with Kerry to provide you with world-class emulsifiers and the knowledge and expertise to make sure you get the right emulsifier for all of your bakery requirements!
Read more about Kerry emulsifiers and solutions.

Emulsifiers we provide

Admul DATEM 1005 (Diacetyl Tartaric Acid Esters of Monoglycerides) Admul MG 40-04 K (Distilled Mono and Diglycerides) Admul MG60-04 K (Distilled Mono and Diglycerides) Myvacet 9-35 K (Acetylated Monoglyceride) Myvatex Mighty Soft LT (Distilled Monos) Myvatex Texture Lite Emulsifier System Myverol 18-04 (Palm) (Distilled Monos) Myverol 18-06 (Soy) (Distilled Monos) Myverol 18-99 K (Distilled Monos)