Knowde Enhanced TDS
Identification & Functionality
- Food Ingredients Functions
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Features
- Provides stable water dispersion, ensuring homogeneous emulsion with no oiling out.
- Lowers butter cream density for better whipping properties resulting smooth and glossy texture. Light and easy melt mouthfeel.
- Retains texture of cake during shelf life of product.
- Product Highlights
- MASEMUL® Emulsifiers are : PHO-free (Partially Hydrogenated Oil) and non-GMO are derived from sustainable palm oil grown within Musim Mas plantations.
- All products are HALAL and KOSHER certified.
- MASEMUL® emulsifiers are among the value-added products within Musim Mas portfolio.
- Emulsifiers in the MASEMUL® range include: Distilled monoglycerides DMG, specialty triglycerides, propylene glycol monoester PGMS, polyglycerol esters PGE, polyglycerol polyricinoleate PGPR, sodium stearoyl lactylates SSL, sobitan esters STS and polysorbates PS.
- MASEMUL® are marketed and promoted by Inter-Continental Oils and Fats, a member of Musim Mas Group.
- Advantages
- Ensures water is well dispersed in fat crystal matrix resulting in excellent emulsion stability of margarine over shelf life.
- Imparts excellent whipping properties resulting in stable butter cream.
- Gives a smooth, fine and creamy texture in butter cream.
- Provides lubrication for cake leavening and produces good cake volume.
- Benefits
- MASEMUL® EM 3001 improves emulsion stability of cake & cream margarine.
- Margarines with MASEMUL® EM 3001 when whipped into butter cream enhances whipped properties.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Formulation Considerations while using MASEMUL® EM 3001
- MASEMUL® EM 3001 can be dispersed directly with 1/5 part oil of the oil phase which is then mixed with water phase in emulsion tank.
- MASEMUL® EM 3001 is applied into cake and cream margarine at optimum dosage of 0.2 - 0.5% (total recipe) to improve stability and with excellent creaming performance.
- Application & Functionality
Margarine/ Shortening
- Cake and Cream Margarine: Imparts excellent whipping properties resulting in stable butter cream with smooth, fine and creamy texture.Provides lubrication for cake leavening and produces good cake volume. Ensures emulsion stability of margarine.
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Margarine Whip-ability in Butter Cream
Margarine with 0.3% MASEMUL® EM 3001 lowers butter cream density resulting in enhanced air incorporation in cream products.
Butter Cream Density
Texture retention of cake using margarine with MASEMUL® EM 3001
MASEMUL® EM 3001 reduces staling of cake retaining texture, eating quality over the shelf life of the cake.
Hardness (g) during Shelf Life
A standard dosage of 0.3%, MASEMUL® EM 3001 provides :
• Better emulsion stability of margarine.
• Lower density in incorporating air in butter cream.
• Increased moisture retention for softer cake with good cake volume.
Safety & Health
- Safety, Quality & Sustainability
Musim Mas manufacturing facilities are certified to high international standards of quality and safety to Food Safety System Certification (FSSC 2000). This certification is aligned with the Food Global Safety Initiative (GFSI) guidance, and is recognized by leading international retailers and food manufacturers. Musim Mas facilities are also fully compliant to ISO 9001, the internationally recognized standard for quality management system.
Sustainable palm oil is used to produce MASEMUL®, and it is certified against internationally recognized standards of the Roundtable on Sustainable Palm Oil (RSPO) and verified by the Palm Oil Innovation Group (POIG). POIG focuses on environmental responsibilities, partnership with community, corporation and product integrity, finally creating and promoting innovation within palm oil industry.