MASEMUL® EF 2003

Identification & Functionality

Food Ingredients Functions

Emulsifier

Technologies

Food Ingredients

Product Families

Food Ingredients — Texture & Consistency

Emulsifiers

Features & Benefits

Food Ingredients Features

Easy To Handle,

Emulsifying,

Enhanced Shelf Life,

Excellent Stability,

Good whipping ability,

High Quality,

Improved Stability,

Improved Texture

Features

• Source of α-crystalline emulsifier for quick whipping properties.
• Source of α-tending emulsifier for α-cake gel shelf stability.
• Feasibility of ‘all-in method’ in cake preparation.

Advantages

• Provides a stable α-gel system.
• Imparts quick whipping properties in the α-cake gel that provides good cake volume, improve cake batter aeration, improves cake batter stability by increasing cake batter viscosity.
• Cake gel ingredients that improve final keeping quality and texture of cakes.
• Ensure least bubble disruption in cake preparation using commercial continuous processing line.

Outcome & Results

Alpha cake gel produced is stable and ideal for use within vertical mixer as well as industrial production of all types of cake.

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery

Food & Nutrition Applications

Cake Gel

Formulation considerations while using MASEMUL® EF 2003

• 29.0 - 32.0% MASEMUL® EF 2003 in total formulation.
• 18.0 - 24.0% solvent (propylene glycol and MASCEROL® Glycerine 99.7%).

Properties

Physical Form

Pellets,

Solid

Regulatory & Compliance

Certifications & Compliance

FSSC 22000,

GFSI Certified,

ISO 9001

Technical Details & Test Data

Cake Gel Aeration Ability

The evaluation were conducted using a basic sponge cake recipe at 5% cake gel.
Alpha-gel produced using MASEMUL® EF 2003 activates immediately during the mixing
stage in ‘all-in-method’.

Evaluation of Cake Gel using MASEMUL® EF 2003 in comparison with Commercial Cake Gel

Crumb Structure Comparison

Cake Gel Appearance made by using MASEMUL® EF 2003