Knowde Enhanced TDS
Identification & Functionality
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Benefits
- Mixture of triglycerides and mono and di-glycerides (E471)
- Stabilize and prevent oil separation in fat-based spreads during storage
- Good tolerance in wide range of storage / distribution temperatures
- Resistance to crystal formation throughout storage
- Easy to use, fast crystallizing and no special “low temperature” cooling steps required
- Provide and maintain shiny surface to spread
- Creamy texture and consistency for good spreadability
- Product Highlights
- MASEMUL® Emulsifiers 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.
- MASEMUL® emulsifiers are among the value-added products within Musim Mas portfolio.
- Emulsifiers in the MASEMUL® range include: Distilled monoglycerides DMG, specialty triglycerides, propylene glycol monoester PGMS, polyglycerol esters PGE, polyglycerol polyricinoleate PGPR, sodium stearoyl lactylates SSL, sobitan esters STS and polysorbates PS.
- MASEMUL® are marketed and promoted by Inter-Continental Oils and Fats, a member of Musim Mas Group.
- Advantages
- Ensures stabilization of liquid oil in spread in fluctuating temperatures.
- Suitable for spreads with high amount of liquid oil such as chocolate/nut spreads, peanut butter, tahini and other confectionery spreads.
- No crystals formation over storage test conditions.
- Enhances the surface gloss of spreads.
- Features
Oil separation is an issue faced by many sweet spread producers especially when spreads are sold at a variety of storage conditions.
An ideal spread should have a creamy, light consistency without oil separation throughout its shelf-life of 6-12 months.
Emulsifier is frequently added to vegetable oil as binder to prevent separation.Fat based spreads with MASEMUL® EC 5001 exhibit excellent stability against oil separation.
- Consistent texture and good spread-ability.
- High surface gloss, no formation of large crystals on surface
Applications & Uses
- Markets
- Food & Nutrition Applications
- Application & Functionality
Peanut Butter
- Influences fat crystallization and improves stability.
- Improves stability, reduces stickiness, increases flavor retention and inhibits syneresis.
Chocolate Spreads / Confectionery Fillings
- Enhance stability against oil separation in spreads.
- Formulation Considerations while using MASEMUL® EC 5001
- Suitable for variety of spreads with various fat contents.
- Recommended dosage for MASEMUL® EC 5001 is 1.5 - 2.0% (Based on Fat phase).
- Versatile in formulating with a variety of oils.
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- MASEMUL® EC 5001 – Stability Test against Oil Separation
- MASEMUL® EC 5001 is effective in chocolate spread application for stability against oil separation
- Recommended dosage for MASEMUL® EC 5001 is 1.5 – 2.0% in fatphase
Oil separation score:
- 1 No (clean)
- 2 Slight (oil spot)
- 3 Moderate (oil at edge)
- 4 Serious (thin layer)
- 5 Severe (> 2 mm layer)
- Stability Test against Oil Separation (at 1.5%)
- Stability test against oil separation (at 2.0%)
- Stability against Oil S0eparation
Stability against oil separation at 25oC (top) and 30 oC (btm) (Left: 1.5%, Right: 2.0%) up to 12 months storage test
- Spreadability Test using Texture Analyzer
- Stability against Oil Separation in Tahini
- After 16 weeks storage, preliminary results indicate 2% in fat phase of MASEMUL® EC 5001 is sufficient to provide stability against oil separation in tahini application
- Tahini (blank) without adding emulsifier displayed serious oil separation
- Tests are done at 25 oC, 30 oC and cyclic (22 oC for 8 hours, and 31 oC at 16 hours)
- Summary
- MASEMUL® EC 5001 is effective in fat-based spread application for stability against oil separation when tested at 20ºC, 25 oC and 30ºC
- Similar results when spreads are subjected to cyclic conditions (22 oC for 8 hours, 31ºC for 16 hours)
- Recommended dosage for MASEMUL® EC 5001 is 1.5 – 2.0% (calculated in fatphase)
- Surface gloss for all systems are comparable at all test temperatures
- No crystal formation on surface of chocolate spread for all systems tested
- % relaxation reported as spreadability. At usage level of 1.5 – 2.0% MASEMUL® EC 5001, spreads showed acceptable spread-ability
- Recommended for use in other spreads such as tahini, peanut butter and other confectionery fat-based spreads
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.
Sustainable palm oil is used to produce MASEMUL®, and it is certified against internationally recognized standards of the Roundtable on Sustainable Palm Oil (RSPO) and verified by the Palm Oil Innovation Group (POIG). POIG focuses on environmental responsibilities, partnership with community, corporation and product integrity, finally creating and promoting innovation within palm oil industry.
Storage & Handling
- Shelf Life
- 6 - 12 months