MASBLEN 3201 - Non-GMO Emulsifier & Stabilizer

Knowde Enhanced TDS

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: Batter Aeration,
Creamy Texture,
Emulsifying,
Excellent Melt Resistance,
Heat Stability,
Shape Retention,
Smooth Texture
Functional Benefits: Provides dryness on extrusion.

Gives good aeration resulting in a very smooth and creamy texture.

Provides good body.

Gives good meltdown resistance and good shape retention.

Protects from heat shock damages during distribution and storage.

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Dairy,
Desserts & Fruit Preparations
Food & Nutrition Applications: Frozen Desserts,
Yogurt
Use Level: 0.50 - 0.70%
Application Areas: Frozen Yogurt
Recommended Dosages: Dosage levels will vary depending on the customers specific requirements.
For a 4-5% fat frozen yogurt, the recommended dosage of MASBLEN® 3201 is 0.50 - 0.70%

Properties

Regulatory & Compliance

Technical Details & Test Data

Recipe Suggestion: Goldice 32 (Vegetable Fat) 3.68%

Skim Milk Powder 8.34%

Sugar 10.20%

Glucose Syrup (80%TS) 3.75%

MASBLEN® 3201 0.60%

Plain Yogurt 40.00%

Color/Flavor ++

Water to 100%
Procedure: Mix all liquid ingredients and add in powder ingredients.

Add MASBLEN® 3201 (preblended with a portion of sugar) to the mix with agitation at 40°C.

Add in premelted fat at 60°C with agitation.

Pasteurize (80-85°C/20-30s)

Homogenize ( 210 Kp/cm2, 75-80 °C )

Cool to <5°C and age (min. 4 hours)

Add Yogurt & Flavoring, mix well.

Freeze, harden and store.