Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Carrageenan, Guar Gum, Cellulose Gum, Mono Diglyceride
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Highlights
- Well suited for wide variety of ice cream recipes
- Easy to use blend that provides emulsification, stabilization and texturization for ice cream
- Provides dryness on extrusion
- Reduce warehousing of multiple ingredients and streamline manufacture operations
- Non GMO, Kosher, Halal certified enables quick product registration
- 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.
- Functional Benefits
- Gives good air incorporation resulting in fine air distribution and stable overrun.
- Provides dryness on extrusion.
- Imparts a uniform and creamy texture with good body.
- 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.
Applications & Uses
- Markets
- Food & Nutrition Applications
- Use Level
- 0.45 - 0.6%
- Recommended Dosage
Dosage levels will vary depending on the mix composition
Fat Content % 6.0% 8.0% 10.0% 12.0% Dosage % 0.6 0.55 0.5 0.45 - Application & Functionality
Ice cream and Milk ice:
- Provides good melt resistance
- Imparts creamy and uniform texture
- Suitable for standard recipe ice cream
Properties
Regulatory & Compliance
Technical Details & Test Data
- 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% - Procedure
- Mix all liquid ingredients and add in powder ingredients.
- Add MASBLEN® 1201 (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.
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.
Packaging & Availability
- Packaging Type