MASEMUL® EB 1005

Identification & Functionality

Ingredient Name

Emulsifier Blend

Food Ingredients Functions

Crumb Softener,

Dough Strengthener,

Shelf Life Enhancer

Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Antioxidants & Preservatives,

Dough Conditioners & Flour Additives

Features & Benefits

Labeling Claims

Allergen-free,

Halal,

Kosher,

Non-GMO

Food Ingredients Features

Crumb Softening,

Dough Improver,

Enhanced Shelf Life,

High Quality,

Improved Dough Machinability & Development,

Improved Hydration,

Improved Texture,

Shape Retention,

Soft Texture

Product Features

• Crumb softening or shelf-life extension by reducing the rate of starch retrogradation.
• Dough strengthening for better gas retention and optimum bread volume.
• Compensation for variations in raw materials (e.g., flour quality).
• Enhance hydration of the flour and other ingredients.
• Improved dough machinability by gluten complexing.
• Greater tolerance to production stress of dough by providing a drier, less sticky dough. This reduces tearing and facilitates easier processing.
• Ease of formulating low-fat products; reduction in shortening or oil with no loss of volume, softness, or slicing ease.
• Increased gas retention, resulting in lower yeast requirements, improved oven spring, shorter proof times, and increased volume.
• Better texture of finished bread - i.e., finer grain.
• Stronger side walls, improved symmetry, and reduction of deformed bread.

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery

Food & Nutrition Applications

Bread

Formulation Considerations

• Dough conditioners - No additional emulsifiers are needed. MASEMUL® EB 1005 is specially developed to be a full solution.
• Yeast - Addition 1.0 - 1.5% yeast when the blends used are other types of flour like whole meal, multigrain and rye.
• Dough temperature - Dough temperature at the end of mixing should be at 82 - 86°F (28 - 30°C). This helps to boost yeast activity and slightly decrease elasticity and resistance to deformation for good machining.

Regulatory & Compliance

Certifications & Compliance

EU Compliant,

FDA Compliant,

Halal,

Kosher,

Non-GMO Project Verified

Technical Details & Test Data

Outcome and Results

By using MASEMUL® EB 1005, volume, softness, cell structure, shelf life and eating parameters of bread will be enhanced.

Wholemeal bread with MASEMUL® EB 1005

Days	Blank	MASEMUL® EB 1005
Day 1	874.15	599.7
Day 7	1216.3	649.05

Comparison of hardness between Blank and MASEMUL® EB 1005 for Day 1 and Day 7

White bread with MASEMUL® EB 1005

Days	Blank	1% MASEMUL® EB 1005	1.5% MASEMUL® EB 1005
Day 1	386.5	346.6	316.6
Day 4	655.6	505.4	456.6
Day 7	1121	890.3	781.3

Change in hardness of breads with different dosage MASEMUL® EB 1005 over storage periods of 7 days