MASEMUL® EF 2001

Identification & Functionality

Food Ingredients Functions

Emulsifier,

Shelf Life Enhancer

Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Antioxidants & Preservatives

Food Ingredients — Texture & Consistency

Emulsifiers

Features & Benefits

Labeling Claims

Halal,

Kosher,

Non-GMO,

PHO (Partially Hydrogenated Oil)-Free

Food Ingredients Features

Batter Aeration,

Batter Strength,

Enhanced Shelf Life,

Excellent Softness,

High Quality,

Improved Texture,

Improved Water Retention,

Soft Texture

Features

• Powder form for ease of transportation and storage.
• Used in cakes and cake mixes for improvement in batter strength.
• Ease of use by direct mixing in fat or flour.
• Can improve moisture retention and eating quality.

Advantages

1. Eases batter mixing
2. Compensates for variations in raw materials (e.g., flour quality).
3. Improves batter strength for industrial production of cake making.
4. Ease of de-panning cake from mold.
5. Increases aeration and volume retention, improving oven spring and increased volume.
6. Improves better texture of finished cakes - i.e., finer texture for Brownie, Muffins, Pound and sponge cakes.
7. Ensures consistent quality cakes, leading to enhanced throughput.

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery

Food & Nutrition Applications

Cake Batters,

Cake Mixes,

Cakes,

Cookies

Use Level

1 - 3%

Formulation Considerations While Using MASEMUL® EF 2001

Typical use level of 1-3% on flour basis.

Outcome and Results

MASEMUL® EF 2001 enhances volume, softness, cell structure, shelf life and eating qualities of cakes and cookies.

Application & Functionality

Cake Batters, mixes

• Enhances volume, softness cell structure and shelf life for medium/high fat cakes. (Emulsifiers in paste form).
• Enhances volume, softness cell structure and shelf life for medium/high fat cakes. (Emulsifiers in powdered form).
• Good batter aeration. Facilitates all in one production feed. Even and well distributed crumb structure. Combine with fat phase.
• Even and well distributed crumb stability, combined in fat phase.
• Batter emulsion and aeration stability.
• Batter emulsion and aeration stability.
• Emulsification and batter stability.
• Cake mixes for batter strength.
• Stabilizes Emulsion and viscosity. Controls exudation.

Properties

Physical Form

Powder,

Solid

Regulatory & Compliance

Certifications & Compliance

FSSC 22000,

GFSI Certified,

Halal,

ISO 9001,

Kosher,

RSPO Certified Sustainable Palm Oil

Technical Details & Test Data

Results

MASEMUL® EF 2001 advantages in batter mixing – whipping fat/ margarine, sugar, eggs. The below picture shows batter with and without incorporation of MASEMUL® EF 2001.

MASEMUL® EF 2001 Post baking advantage

Butter pound:

• Better break/crack on top, uniform finishing and better oven spring.
• Improved cell structure and uniformity.
• Enhanced softness and moisture retention during storage.
• Eating parameters were more preferred for cakes with MASEMUL EF 2001.