MASEMUL® EF 2002

Identification & Functionality

Food Ingredients Functions

Batter Conditioner,

Emulsifier

Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Dough Conditioners & Flour Additives

Food Ingredients — Texture & Consistency

Emulsifiers

Features & Benefits

Labeling Claims

Halal,

Kosher,

Non-GMO,

PHO (Partially Hydrogenated Oil)-Free

Food Ingredients Features

Batter Stability,

Cost Effective,

Enhanced Shelf Life,

Excellent Softness,

Improved Mouthfeel,

Improved Texture,

Soft Texture

Features

• One Step Batter Process - Cake ingredients can be mixed altogether in a single step with MASEMUL® emulsifiers-based cake gel.
• The total aeration time ranges from 5 to 6 minutes, depending on equipment and batch size.

Advantages

• Ease of use - MASEMUL® EF 2002 can be incorporated into cake gel with existing mixing equipment.
• Aeration - Emulsifiers - based cake gel ensures excellent aeration, giving very good batter stability and cake volume.
• Ingredient Costs - Cake gel with MASEMUL® emulsifiers makes it possible to replace part of the egg content and other solids with water, without detracting from the final cake quality.
• Sensory Benefits - Cake gels with MASEMUL® emulsifiers result in cakes with good, uniform cell structure and have a moist crumb with pleasant mouth feel.
• Shelf Life - Cake gels with MASEMUL® emulsifiers are easy to process and have a long shelf life.
• Compensation for variations in raw materials (e.g., flour quality).
• Better texture of finished cakes - i.e., finer texture for Brownie, Muffins, Pound and sponge cakes.
• Consistent quality cakes, leading to enhanced throughput.

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery

Food & Nutrition Applications

Cake Gel,

Cakes,

Muffins

Formulation Considerations While Using MASEMUL® EF 2002

• Cake Batter conditioners - No additional emulsifiers are required. MASEMUL® EF 2002 is specially developed for all types of cakes.
• Egg replacement of up to 15% - MASEMUL® EF 2002 replace egg with water in the cake batter.

Outcome and Results

MASEMUL® EF 2002 emulsifiers used in cake gels are made from fatty acids from edible, refined vegetable fats and are suitable for use in fat free and low fat cakes.

Application & Functionality

Sponge Cake Improvers / Cake Gels

• Emulsifiers mix for cake gel to be used for all types of cakes. Ensures excellent aeration, very good batter stability. Cakes with good volume, uniform cell structure, moist crumb with pleasant mouthfeel.

Regulatory & Compliance

Certifications & Compliance

FSSC 22000,

GFSI Certified,

Halal,

ISO 9001,

Kosher,

RSPO Certified Sustainable Palm Oil

Technical Details & Test Data

Characteristics of Sponge Cakes With MASEMUL ® Emulsifier Gel

Key: lowest (1) ................................... highest (10)

Character	Percentage Gel
	1%	2%	3%
Height (leavening)	7	9	10
Texture	6	7	8
Moistness	6	7	6
Sliceability	7	7	6
Pore size	7	7	6
Color	7	7	7
Overall liking	7	8	7
Overall Score	47	52	50