Knowde Enhanced TDS
Identification & Functionality
- Food Ingredients Functions
- Technologies
Features & Benefits
- Food Ingredients Features
- Features
- Enhance bake stable performance of cocoa based and white based fillings.
- Maintain smooth and creamy texture of filling.
- Provide stability against oil separation during storage.
- Increase yield value of the filling that are fit for co-extrusion process.
- Advantages
- Improve glossiness of the filling.
- Protect filling from drying and maintain soft-fluid consistency
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Use Level
- 1.2% (cheese fillings), 0.60% - 0.90% (cocoa based and white based fillings)
- Formulation considerations while using MASEMUL® EC 5101
- Recommended dosage of 0.60% - 0.90% in cocoa based and white based fillings (including green tea).
- Recommended dosage of up to 1.20% in cheese fillings.
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Outcome and Results
Bake stability of cocoa based filling in cookies
- Baking condition: 185 °C for 7 minutes
- Cocoa based FIlling with MASEMUL® EC 5101 maintained a smooth, soft-Fluid and creamy consistency after baking.
- MASEMUL® EC 5101 demonstrated better bake-stable performance than Control in cocoa based filling.
- The bake stability of MASEMUL® EC 5101 (0.60-0.90%) is comparable to 3% Market Sample X in cocoa based filling, even at a lower dosage
Bake stability in white-based fillings
- Baking condition: 185 °C for 7.5 minutes.
- Soft-fluid and smooth consistency of white and green tea fillings with MASEMUL® EC 5101 (0.60% -0.90%).
- Improved bake-stability with glossy appearance and creamy mouthfeel in cheese fillings with MASEMUL® EC 5101 (0.90% -1.20%)
MASEMUL® EC 5101 showed better glossiness, creaminess and mouthfeel
