MASBLEN® 6151

Identification & Functionality

Food Ingredients Functions

Emulsifier,

Whipping Agent

Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Foaming & Antifoaming Aids

Food Ingredients — Texture & Consistency

Emulsifiers,

Gums & Hydrocolloids,

Starches & Thickeners

Features & Benefits

Labeling Claims

Dairy-free,

GMO-free,

Halal,

Kosher,

Non-GMO,

PHO (Partially Hydrogenated Oil)-Free

Food Ingredients Features

Foam Stability,

Good Consistency,

High Overrun,

Improved Freeze/Thaw Stability,

Smooth Texture,

Soft Texture

Product Features

• Versatile to use in diverse dairy free and protein free whipped topping recipes.
• Fuss-free emulsifier and hydrocolloid functional system.
• Exhibits good storage stability of cream with excellent whipping performance.
• Ensures good emulsion stability when used in protein-free / dairy-free recipe.
• Imparts excellent whipping properties resulting in greater overrun with reduced whipping time.
• Displays excellent freeze thaw and foam stability.
• Resembling cream in consistency and taste, with a soft and smooth texture.

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

Food & Nutrition — Food

Dairy Substitutes,

Desserts & Fruit Preparations

Food & Nutrition Applications

Non-Dairy Whipped Topping,

Vegetable Whipped Topping

Recommended Dosages

The recommended dosage of MASBLEN® 6151 is 1.20% - 1.70%.

Application & Functionality

Vegetable Whipped Topping

• Non dairy whipped topping (dairy free, protein free): Produces high and stable overrun.
• Emulsion stability

Regulatory & Compliance

Certifications & Compliance

FSSC 22000,

GFSI Certified,

Halal,

ISO 9001,

Kosher,

RSPO Certified Sustainable Palm Oil

Technical Details & Test Data

Recipe Suggestion

#BevEdgeTM Pea Protein	0.30%
Sugar	16.00%
GOLDKOTE 360	25.00%
MASBLEN® 6151	1.20% - 1.70%
Flavoring	As required
Coloring	As required
Water	to 100%

#BevEdgeTM Pea Protein is supported by Glanbia Nutritionals
*For protein free whipped topping recipe, omit the pea protein in the recipe. 

Outcome & Results

MASBLEN® 6151 improves cream stability over shelf life. Dairy Free/ Protein free whipping creams with MASBLEN 6151 have enhanced whipping, foam stability and freeze thaw properties.

Dairy-Free whipping cream

MASBLEN® 6151

Liquid (stable)
No serum separation or gelation

Uniformity achieved with no serum separation or gelation over 14 days of storage test

Protein-Free whipping cream

MASBLEN® 6151

Liquid (stable)
No serum separation or gelation

Uniformity achieved with no serum separation or gelation over 14 days of storage test

Overrun measured:

MASBLEN® 6151 decreases whipping time with resultant overrun of more than 200 percent.

Procedure

• Dry blend MASBLEN® 6151 with sugar, and disperse into water under agitation.
• Hydrate the solution to 65 - 70°C, and mix for 10 minutes.
• Add in pre-melted fat, and mix for additional 5 minutes at 70°C.
• Pasteruised the mix at 75°C for 15 minutes.
• Homogenize the mix at 35/200bar.
• Cool the mix rapidly to below 15°C.
• Fill into aseptic bottles and store in chiller (5°C) for aging.

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.

Storage & Handling

Functional Benefits

• Provides good emulsion stability.
• Excellent whippability, with shorter whipping time.
• Excellent foam stability and syneresis control.
• Improve freeze thaw stability, with minimal shrinkage and syneresis.
• Imparts creaminess and gives smooth mouthfeel.