Knowde Enhanced TDS
Identification & Functionality
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
- Food Ingredients Features
- Functional Benefits
- Gives good air incorporation resulting in fine air distribution and stable overrun.
- Provides dryness on extrusion.
- Imparts a smooth, fine and very creamy texture.
- Gives excellent meltdown resistance and good shape retention.
- Protects from heat shock damages during distribution and storage. Retards growth of coarse ice crystals and prevents shrinkage.
- Product Highlights
- MASBLEN® Functional blends are: PHO-free (Partially Hydrogenated Oil) and non-GMO are derived from sustainable palm oil grown within Musim Mas plantations. All products are HALAL and KOSHER certified.
- MASBLEN® functional blends incorporate specific emulsifiers with a range of functionality-tested hydrocolloids into optimized blends to meet the rigors of application stability requirement. It solves specific technical hurdles, and ultimately helps our customers develop great tasting products to meet market needs. The blends target the ice cream, dairy, bakery, and beverage segments.
- MASBLEN® product range are constantly being expanded for applications in bakery, dairy, frozen desserts and ice cream. We are developing functional blends suited to industry or tailoring blends targeted to customer specific unique requirements.
- MASBLEN® is marketed and promoted by Inter-Continental Oils and Fats, a member of Musim Mas Group.
Applications & Uses
- Markets
- Food & Nutrition Applications
- Recommended Dosages
Dosage levels will vary depending on the mix composition.
Fat Content 6% 8% 10% 12% Dosage 0.60% 0.55% 0.50% 0.45% - Application & Functionality
Ice Cream, Milk Ice :
- Excellent melt resistance, shape retention.
- Good texture.
- Alternative for premium ice creams.
- Suited for indulgent ice cream.
Properties
- Physical Form
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Procedure
- Mix all liquid ingredients and add in powder ingredients.
- Add MASBLEN® 1102 (preblended with a portion of sugar) to the mix with agitation at 40°C.
- Add in AMF/premelted fat at 60°C with agitation.
- Pasteurize (80-85°C/20-30s)
- Homogenize (AMF : 160 Kp/cm2, Vege Fat : 140 Kp/cm2)
- Cool to <5°C and age (min. 4 hours)
- Freeze, harden and store.
- Recipe Suggestion
Anhydrous Milk Fat /Vegetable Fat 10.00% Skim Milk Powder 11.35% Sugar 12.20% Glucose Syrup, 42 DE 3.00% MASBLEN® 1201 0.50% Flavor + Coloring + Water to 100%
Safety & Health
- Safety, Quality & Sustainability
Musim Mas manufacturing facilities are certified to high international standards of quality and safety to Food Safety System Certification (FSSC 2000). This certification is aligned with the Food Global Safety Initiative (GFSI) guidance, and is recognized by leading international retailers and food manufacturers. Musim Mas facilities are also fully compliant to ISO 9001, the internationally recognized standard for quality management system.