Knowde Enhanced TDS
Identification & Functionality
- Food Ingredients Functions
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Features
- Enhance performance of shortening.
- Versatile for use in cakes, muffins, bar cakes, sponges, swiss rolls and cookies.
- Advantages
- Compensates for variations in raw materials (e.g., flour quality).
- Enhances batter strength for industrial scale cake production.
- Eases de-panning of cakes from molds.
- Enables formulation of low fat products; reduction in shortening or oil with no loss of volume, softness, or slicing ease.
- Increases aeration and volume retention, improving oven spring and increased volume.
- Improves texture of finished cakes - i.e., finer texture for Brownie, Muffins, Pound and Yellow cakes.
- Delivers consistent quality cakes, leading to enhanced throughput.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Use Level
- 2 - 3.5%
- Formulation Considerations While Using MASEMUL® EF 25
Cake Batter conditioners - No additional emulsifiers are required in high ratio cakes when MASEMUL® EF 25 is used. For sponge cakes using starch method MASEMUL® EF 25 will be additional to cake gel.
The use level of 2 - 3.5% based on flour to be used with shortening.
Outcome and Results
MASEMUL® EF 25 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.
- Emulsification and batter stability.
- Cake mixes for batter strength.
- Stabilizes Emulsion and viscosity. Controls exudation.
Properties
- Physical Form
- Appearance
- Paste
- Microbiological Values
- Periodic Testing Parameter
- Specifications
- Heavy Metals
| Value | Units | Test Method / Conditions | |
| Coliforms (in 1g) | Absent | — | — |
| Salmonella (in 25g) | Absent | — | — |
| Total Plate Count | max. 5000 | /g | — |
| Yeast and Molds Count | max. 100 | /g | — |
| Value | Units | Test Method / Conditions | |
| Slip Melting Point | max. 3 | °C | — |
| Value | Units | Test Method / Conditions | |
| Free Fatty acids (as oleic) | 29 - 35 | % | — |
| Propylene Glycol Esters | 35 - 38 | % | — |
| Total Monoglycerides | 22 - 25 | % | — |
| Value | Units | Test Method / Conditions | |
| Arsenic Content | max. 2 | ppm | — |
| Cadmium Content | max. 10 | ppm | — |
| Heavy Metals (as Pb) | max. 3 | ppm | — |
| Lead Content | max. 1 | ppm | — |
| Mercury Content | max. 1 | ppm | — |
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Technical Information
Brownie Evaluation
Parameter Standard Recipe Recipe with MASEMUL® EF 25 Batter Texture Thin and flowy Thick Post baking Texture Soft Softer Moistness Moist More moist Volume Same volume Eating Little dry Soft and moist MASEMUL® EF 25 added to Brownies and Coffee Cake recipe reduces moisture loss and results in richer texture after baking.
All other quality parameters retained.
Coffee Cake Evaluation
Parameter Standard Recipe Recipe with MASEMUL® EF 25 Batter Texture Thin and flowy Thicker Post baking Texture Soft Softer Moistness Moist More moist Volume Lower Higher Eating Little dry Soft and moist Yellow Cake Evaluation
MASEMUL® EF 25 increases batter strength, moistness and volume along with providing uniform cell structure in yellow cakes.
Packaging & Availability
- Packaging
50 lbs (22.7 kgs) carton with PE liner
Storage & Handling
- Shelf Life
- 12 months
- Shelf Life
12 months from the date of manufacture.
Shelf life is stated as a minimum from date of production when the product is stored in unbroken packaging and provided that the storage conditions stated herein are observed.- Storage
i. The product must be stored in manufacturer's original sealed container.
ii. The product must be stored in a sheltered and well-ventilated warehouse; not exposed to moisture and direct sunlight, preferably below 25ºC.