Kerry is pitching Puremul to producers as a superior ingredient that’s also readily in supply. Those favorable attributes in today’s uncerferrous sulfate in pregnancytain environment could quickly resonate with food makers.Mono- and dyglycerides, which Kerry aims to replace, are emulsifiers — ingredientferrous fumarate 200 mg elemental irons that combine water and oil to prevent separation. They are added to fo420mg ferrous fumarateods to enhance their texture and consistency, and to extend their shelf life. Emulsifiers are found in a variety of applications, from mayonnaise to baked goods to processed meats. While the FDA recognizes the ingredients as generally safe, some consumers worry about their small amounts of trans fat.Sunflower lecithin, which is also used as an emulsifier, has been shown to have health benefits, but prices have soared as the Russian invasion of Ukraine has hurt production, harvest and shipping. Companies have scrambliron bisglycinate 325 mged to look for solutions.In addition to supply, Puremul has other attributes that could make it attractive for use in foods and beverages.It’s not only perceived as healthier compared to mono- and diglycerides — meeting growing consumer demand for clean label options — but it’s naturally sourced from the sustainable, drought-resistant acacia tree cultivated by local farmers in Africa. Kerry cited research that found 82% of US consumers believe a clean label is important.Tim Cottrell, Kerry North America’s business development director for emulsifiers, texturants and gum acacia, said in an interview that a plant-based beverage producer who tested the product found it created a whiter color and preferred sensory properties like taste and texture compared to other emulsifiers. Puremul outperforms sunflower lecithin in some cases, the company claimed.“Manufacturers and product developers in bakery and plant-based beverages will find this an exciting, clean label emulsification alternabest iron ferrous sulfate supplementtive for use in both reformulations and new-product development,” Cottrell said in a statement.Other ingredient providers have developed emulsifier alternatives in recent years. DuPont launched a powdered emulsifier in 2019 for baked goods. Ingredion debuted a clean label emulsifier for dressings and sauces made with chickpeas a year later.
Kerry launches emulsifier made from acacia
