MASEMUL® EF 2006

Identification & Functionality

Ingredient Name

Emulsifier Blend

Ingredient Origin

Natural Origin,

Plant Origin,

Vegetable Origin

Food Ingredients Functions

Emulsifier

Technologies

Food Ingredients

Product Families

Food Ingredients — Texture & Consistency

Emulsifiers

Features & Benefits

Labeling Claims

Allergen-free,

Halal,

Kosher,

Naturally Derived,

Non-GMO

Food Ingredients Features

Batter Aeration,

Batter Stability,

Easy To Use,

Enhanced Shelf Life,

Improved Appearance,

Long Shelf Life,

Ready-To-Use,

Smooth Texture,

Uniform Texture

Product Features

In cake premix application, MASEMUL® EF 2006 gives:

• Improved aeration and lower specific gravity in cake batter
• Enhanced batter stability and smoothness during processing
• Higher volume, better appearance cake
• More fine and even crumb texture
• Softer & more tender eating qualities
• Robust performance in various make up cake formulas

Product Highlights

• MASEMUL® EF 2006 is an ideal emulsifier system especially suitable for ready-to-bake bakery mixes, as well as other sweet bakery goods.
• Its best used at dosage 2.5 – 4% in total dry mix & applied at 20-25’C during blending.
• It supports quick attainment of optimal specific gravity, batter stability during mixing and baking, and delivers consistent cake quality with prolonged shelf life.

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery,

Confectionery,

Convenience Foods

Food & Nutrition Applications

Cake Mixes,

Dough Premixes,

Dry Mixes

Use Level

2.5 - 4% per 100g Premix

Properties

Physical Form

Paste

Regulatory & Compliance

Certifications & Compliance

EU Compliant,

FDA Compliant,

Halal,

Kosher,

Non-GMO Project Verified

Technical Details & Test Data

MASEMUL® EF 2006 Relative to Market Products

Compared to market product, cake premix with MASEMUL® EF 2006:

• Lower batter SG
• Smooth and glossy batter
• Optimal batter stability and viscosity

	Premix with MASEMUL® EF 2006	Market Premix 1	Market Premix 2
Batter SG1	0.77	0.89	0.99
Eating quality	Smooth, glossy, thick, droppable	Smooth, flowy, pourable	Thin, flowy, many tiny bubbles

¹: Specific Gravity (SG) – Air incorporation in batter. Lower SG, more aeration

Cake Volume, ml	Premix with MASEMUL® EF 2006	Market Premix 1	Market Premix 2
Crumb Non Uniformity2	625	633	620
	1.03	2.53	1.11
Crumb structure	Fine grain, even	Open grain, uneven with some tunneling	Open grain, uneven with much tunneling
Eating quality	Soft, moist, tender	Dry, crumbly	Slightly dry, spongy

Compared to market product, cake premix with MASEMUL® EF 2006:

• Comparable cake volume
• More fine and even crumb texture
• Softer & more tender eating qualities

Performance of MASEMUL® EF 2006 in Cake Premix

Parameters	Blank	EF 2006 @ 2.5%	EF 2006 @ 3.5%	EF 2006 @ 4%
Hardness3, g	1450.9	342.9	289.3	343
Chewiness4, mJ	83.7	18.1	14	16.5
Eating Quality	dry, chewy, slightly gummy	soft, moist, tender	soft, moist, very tender	soft, very moist, very tender

³: Hardness – Initial force (g) used to deform sample. Lower values, more soft.
⁴: Chewiness – Energy (mJ) required to chew a solid food until it is ready for swallowing. Lower values, more tender.