MASBLEN® 1401

Identification & Functionality

Food Ingredients Functions

Emulsifier,

Stabilizer

Technologies

Food Ingredients

Product Families

Food Ingredients — Texture & Consistency

Emulsifiers,

Stabilizers

Features & Benefits

Labeling Claims

Non-GMO

Food Ingredients Features

Calorie Reduction,

Creamy Texture,

Emulsifying,

Excellent Melt Resistance,

Heat Stability,

High Overrun,

Low Calorie,

Prevent Shrinkage

Functional Benefits

• Facilitates good air incorporation, giving a stable overrun.
• Gives good meltdown resistance.
• Provides a creamy texture with good body.
• Protects from heat shock damages during distribution and storage. Retards growth of coarse ice crystals and prevents shrinkage.

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Dairy,

Desserts & Fruit Preparations

Food & Nutrition Applications

Ice Cream,

Milk Ice

Use Level

0.80 - 1.20%

Application Areas

Low Calorie Ice cream and milk ice.

Recommended Dosages

Dosage levels will vary depending on the mix composition ranging from 0.80 - 1.20%.

Properties

Physical Form

Powder,

Solid

Regulatory & Compliance

Certifications & Compliance

FSSC 22000,

GFSI Certified,

ISO 9001

Technical Details & Test Data

Procedure

• Mix all liquid ingredients and add in powder ingredients.
• Add MASBLEN® 1401 (preblended with a portion of skim milk powder/sugar) to the mix with agitation at 40°C.
• Add in premelted fat at 60°C with agitation.
• Pasteurize at 80-85°C/20-30s.
• Homogenize at 210 Kp/cm2 , 70-75 °C
• Cool to <5°C and age (min. 4 hours)
• Freeze, harden and store.

Recipe Suggestion

	0% Fat 0% Sugar	2% Fat 0% Sugar	2% Fat 2% Sugar
Fat	-	2.00	2.00
Skim Milk Powder	11.70	11.80	12.10
Sugar	-	-	2.00
Sorbitol, 70%	4.30	5.70	5.00
Maltodextrine DE 18	8.50	5.00	4.50
Polydextrose	10.40	10.00	7.00
Aspartame	0.03	0.03	0.03
MASBLEN® 1401	1.0	1.0	1.0
Color / Flavor	++	++	++