Knowde Enhanced TDS
Identification & Functionality
- Food Ingredients Functions
- Technologies
Features & Benefits
- Food Ingredients Features
- Product Features
- Versatile blend for use in recipes with various fat content.
- Easy to use functional system of emulsifier and hydrocolloid.
- Storage stability of cream as well as good whipping performance.
- Excellent whippability and stability against prolonged whipping.
- Excellent foam stability with defined sharp edges.
- Freeze thaw stability with minimal shrinkage.
- 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.
Applications & Uses
- Markets
- Food & Nutrition Applications
- Application & Functionality
Vegetable Whipped Topping
- Non dairy whipped topping (with Caseinate): Produces high and stable overrun.
- Emulsion stability
- Recommended Dosages
Recommeded dosage based on standard recipe is 1.20 - 1.70%.
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Outcome & Results
Cream stability over shelf life:
No serum separation or gelation over 14 days storage test.
Overrun measured:
Overrun between 250-280 percent achieved.
- Recipe Suggestion
Sodium Caseinate 1.00 Sugar 15.00 Sorbitol 2.00 GOLDKOTE 360 25.00 MASBLEN® 6101 1.20 - 1.70 Buffering Salts 0.50 Water Up to 100% - Procedure
- Preblend MASBLEN® 6101 with sugar, and mix into water (~65oC) under high shear.
- Add remaining dry ingredients (sodium caseinate, buffering salts, sugar and sorbitol) and mix under high shear.
- Pre melt fat at 70oC, and add in pre melted fat.
- Pasteurize mix at 75oC for 15 - 20 minutes.
- Homogenize at 70oC, 35/200bar
- Cool mix to less than 15oC, and pack into sterile bottles.
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.