MASEMUL® EC 5401

Identification & Functionality

Ingredient Name

Emulsifier Blend

Food Ingredients Functions

Crystalizing Agent,

Fatty Acid & Lipid

Pharma & Nutraceuticals Functions

Fatty Acid & Lipid

Ingredients

Monoglycerides, Triglyceride

Food Additive Number

INS 476

Technologies

Food Ingredients,

Pharmaceuticals & Nutraceuticals

Product Families

Food Ingredients — Functional Additives

Processing Aids

Pharmaceuticals & Nutraceuticals — Nutraceuticals & Supplements

Fatty Acids & Specialty Lipids

Food Ingredients — Nutrition & Fortification

Fatty Acids, Specialty Lipids & Oils

Features & Benefits

Food Ingredients Features

Enhanced Fat Crystallisation,

Improved Crystallisation

Product Highlights

• Promotes nucleation onset and consequently speed up crystallization of fat.
• Troubleshoot issues related to slip due to poor or slow setting of the cream filling.
• Opportunity to improve production throughput especially when cooling tunnel conditions are not ideal.
• Minimal impact of solid fat content and sensory.
• Recommended start dosage of 2.5% calculated at fat phase.
• Available in pastilles form.

Benefits

• MASEMUL® EC 5401 promotes crystallization and can be used to improve crystallization of fat-based fillings.
• This provides opportunity to troubleshoot issues related to slip due to poor or slow setting of the cream filling.
• No significant impact on solid fat content of the filling fat.
• Recommended start dosage of 2.5% calculated at fat phase.

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery,

Confectionery,

Desserts & Fruit Preparations

Food & Nutrition Applications

Biscuits,

Filling Applications,

Wafers

Chocolate Cream based on Shortening for Wafer

Ingredients	Formulation, %
Alkalised cocoa powder	11
Sugar	40.78
Sweet Whey Powder	8
Shortening Goldshort 36 – 39	39
MASEMUL® EC 5401	1
Emulsifier : Lecithin	0.2
Vanillin	0.02
Total	100
Particle size (micron)	40 - 60
Total fat content (%)	41.4

 

Remark : MASEMUL® EC 5401(recommended dosage of 2.5% calculated per vegetable fat phase in chocolate cream recipe)

Properties

Physical Form

Pastilles,

Solid

Regulatory & Compliance

Certifications & Compliance

FSSC 22000,

GFSI Certified,

ISO 9001

Technical Details & Test Data

Impact on Solid Fat Content of Shortening

Solid fat content of different tempering fats (SFC = IUPAC 2.150a)

 

• Palm shortening is commonly used as filling fats for wafer filling and biscuit cream.
• Addition of 2.5% crystallizer has small impact on solid fat content of shortening (in this case Goldshort 36 – 39 with melting point of 36 – 39ºC).
• Hence little or insignificant impact on sensory and texture of the cream filling

Improve Crystallization of Shortening

Crystallization curve using Differential Scanning Calorimetry (DSC)

• Adding 2.5% crystallizer promotes a faster nucleation onset in shortening.
• And consequently increases rate of crystallization.
• This allows the fat to reach peak of crystallization faster and at a higher temperature.
• Based on DSC, crystallization of shortening with crystallizer also ends at a higher temperature.

Impact on Viscosity of the Chocolate Cream

Viscosity and yield value of chocolate cream measured at 40ºC

 

• Adding crystallizer has a small impact on viscosity and yield value of chocolate cream.
• This however, should not affect application of the chocolate cream in wafer and biscuit.

Slip Test on Wafer Cream Fillings (cooling at 15ºC and 10ºC)

Summary of Slip Test at Different Temperatures

• MASEMUL® EC 5401 at small dosage is effective to promote crystallization and setting of the fat-based filling.
• The setting of the chocolate cream based on shortening is significantly faster (almost half the time faster) when such crystallizer is added.
• This can prevent slip of the wafer sheet especially when cooling time in tunnel is shorter.