Knowde Enhanced TDS
Identification & Functionality
- Food Ingredients Functions
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Features
MASBLEN® 4101, 4102 efficiently enhances the viscosity of plain and chocolate milk, impacts perception of creaminess, thickness, chocolately notes and smoothness of milk, provides suspension and stabilization of insoluble particulates, such as cocoa powders, developed to provide suspension and stability in UHT dairy milk beverages.
MASBLEN® 4101, 4102 efficiently enhances the viscosity of chocolate milk:
MASBLEN® 4101, 4102 impacts perception of creaminess, thickness, chocolately notes and smoothness of milk:
MASBLEN® 4101, 4102 provides suspension and stabilization of insoluble particulates, such as cocoa powders:
UHT Recombined Chocolate Milk
Storage at ambient 28 °C for 1 month.
MASBLEN® 4101 and 4102 are unique functional blend systems specially developed to provide suspension and stability in UHT dairy milk beverages.
- 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.
- Functional Benefits
- Provides good suspension of insolubles like cocoa powder, calcium minerals
- Facilitates emulsification, reduces fat and serum separation
- Improve heat stability of milk proteins, and prolong shelf life of milk
- Imparts creaminess and gives a full-bodied mouthfeel
Applications & Uses
- Markets
- Food & Nutrition Applications
- Application & Functionality
UHT Plain, Flavored, Chocolate Milk
- Provides emulsification, protein stabilization and superior suspension of cocoa particulates.
- Full bodied mouthfeel.
- Recommended Dosages
For a standard 3% protein and 3% fat plain or chocolate milk, the recommended dosage is 0.25% - 0.40%.
Actual dosage levels will vary depending on the formulation.
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Recipe Suggestion
Whole Milk Powder 10.20% Skimmed Milk Powder 1.60% Sugar 4.50 - 4.70% Cocoa Powder 0.70% MASBLEN® 4102 0.25 - 0.40% Flavoring As required Coloring As required Water to 100% - Outcome & Results
MASBLEN® 4101, 4102 efficiently enhances the viscosity of plain and chocolate milk, impacts perception of creaminess, thickness, chocolately notes and smoothness of milk, provides suspension and stabilization of insoluble particulates, such as cocoa powders, developed to provide suspension and stability in UHT dairy milk beverages.
MASBLEN® 4101, 4102 efficiently enhances the viscosity of chocolate milk:
MASBLEN® 4101, 4102 impacts perception of creaminess, thickness, chocolately notes and smoothness of milk:
MASBLEN® 4101, 4102 provides suspension and stabilisation of insoluble particulates, such as cocoa powders:
UHT Recombined Chocolate Milk
Storage at ambient 28 °C for 1 month.
MASBLEN® 4101 and 4102 are unique functional blend systems specially developed to provide suspension and stability in UHT dairy milk beverages.
- Procedure
- Heat water to 45 - 55°C, and hydrate the milk powder in the water for 20 minutes.
- Dry blend MASBLEN® 4102 with sugar and cocoa powder, then disperse into water with agitation and mix for 5 minutes.
- Check pH of milk solution and adjust pH to 6.70 if required.
- Pasteurize the milk solution to 70°C.
- Homogenize milk at 35/200bar at 70°C
- UHT process at 140°C for 5-10 seconds, then cooling at 1st cooling 35°C and 2nd cooling 20-25°C
- Fill into aseptic bottles 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.