Knowde Enhanced TDS
Identification & Functionality
- Country of Origin
- Food Ingredients Functions
- Technologies
- Product Families
- Country of Origin
Indonesia
Features & Benefits
- Food Ingredients Features
- Features
- Develops good standup and nice fluting characteristics.
- Gives good aeration resulting in a smooth and creamy texture.
- Provides good body and mouthfeel.
- Controls meltdown.
- Prevents serum separation of the soft serve mix.
- Non GMO, Halal, 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® are marketed and promoted by Inter-Continental Oils and Fats, a member of Musim Mas Group.
- Product Highlights
Specially developed to be blended into soft serve ice cream dry mix which is reconstituted at food service outlets or kiosks. MASBLEN® 2101, 2102 provides excellent melt resistance and good shape retention. Imparts a smooth and creamy texture for an improved sensory experience. These attributes becomes even more critical as the trend for “Instagramable” soft serve creams increases.
- Functional Benefits
- Gives excellent standup and fluting characteristics.
- Provides excellent body
- Prevents serum separation of the soft serve mix.
- Controls meltdown
- Gives good aeration resulting in a very smooth and creamy texture.
- Advantages
Advantages of using MASBLEN® 2101 in Powdered soft serve ice cream premix
- Increases melt resistance of soft serve ice cream.
- Good stand up and fluting characteristics.
- Imparts creaminess and body to ice cream.
Applications & Uses
- Markets
- Food & Nutrition Applications
- Use Level
- 0.40 - 0.60%
- Formulation Considerations while using MASBLEN® 2101
- Use level of 1.5-1.8% in soft serve powdered mix.
- 0.5-0.6% in final reconstituted soft serve mix. (based on 5% fat).
- Optimal results achieved when premix powder is reconstituted in water at > 80°C.
- Applications
Soft Serve Powder Mixes:
- Imparts excellent stand up
- Very creamy mouthfeel with superior overrun and melt resistance to soft serve ice cream.
Properties
- Physical Form
- Appearance
- Powder
- Physico-Chemical Properties
- Microbiological Values
- Heavy Metals
- Allergen Status
The below table indicates the presence (as added component) of the following allergens and products thereof:
Presence Cereals containing gluten No Crustaceans No Eggs No Fish No Peanuts No Soybeans No Milk (including lactose) No Nuts No Celery No Mustard No Sesame seeds No Sulfur dioxide and sulphites (> 10mg/kg) No Lupin No Molluscs No
| Value | Units | Test Method / Conditions | |
| Loss on Drying | max. 6 | % | — |
| Value | Units | Test Method / Conditions | |
| Staphylococcus Aureus | Absent | CFU/g | — |
| Total Plate Count | max. 5000 | CFU/g | — |
| Yeast & Molds Count | max. 500 | CFU/g | — |
| Salmonella (in 25g) | Absent | CFU/g | — |
| Escherichia coli | Absent | CFU/g | — |
| Value | Units | Test Method / Conditions | |
| Mercury Content | max. 1 | ppm | — |
| Arsenic Content | max. 3 | ppm | — |
| Lead Content | max. 2 | ppm | — |
| Cadmium Content | max. 1 | ppm | — |
Regulatory & Compliance
- Certifications & Compliance
- GMO Status
The raw materials used in the production of this product are not of genetically modified origin
- Purity & Legal Status
The additves included in this product meet the specifications laid down by the FAO/WHO, the EU and the Food Chemicals Codex where applicable. Local food regulations should always be examined as legislation regarding its use in food may vary from country to country.
Technical Details & Test Data
- Recipe Suggestion
Fat Powder ( 80% Fat ) 16.67% Whole Milk Powder 12.82% Skim Milk Powder 30.22% Sugar 33.62% Corn Syrup Solids 3.33% Dextrose 1.67% MASBLEN® 2101 1.67% Vanilla Flavor powder + - Procedure
- Dissolve the powder mix into water at a 30:70 ratio (powder:water) using rapid agitation.
- Stir vigorously while adding in the powder mix gradually, into thevortex. Avoid excessive aeration.
- Continue stirring for 15 minutes.
- Leave the mix to hydrate for 10-20minutes, stirring occasionally. Cool down the mix to 5deg C and hydrate longer for improved quality
- Pour into the soft serve machine and freeze.
The overrun achieved will be dependent on the type of machine used. Typically 50-70%
For better results agitate the mix in water at a higher temperature ie > 80 deg C
- Various Soft Serve Ice Creams After 5 and 10 minutes
Selection of MASBLEN® 2101, 2102 depends on type of mouthfeel and creaminess of soft serve ice cream desired.
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 Information
25kg heavy duty paper bag
Storage & Handling
- Shelf Life
- 24 months
- Storage and Shelf Life
- The product must be stored in manufacturer's original sealed container.
- The product must be stored in a sheltered and well-ventilated warehouse; not exposed to moisture and direct sunlight.
- 24 months from the date of manufacture