Knowde Enhanced TDS
Identification & Functionality
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Features
- Made from raw materials of vegetable and are non GMO and non-allergen.
- Pellet emulsifiers for easy handling.
- Provides stable water dispersion, ensuring homogeneous emulsion with no oiling out.
- Gives good spread-ability with good consistency.
- Imparts whipping properties resulting in stable butter cream.
- Improves frying performance, reduces spattering and prevents sticking.
- 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.
Applications & Uses
- Markets
- Food & Nutrition Applications
- Formulation Considerations
- Use 1/5 of fat blend to melt with MASEMUL® EM 3002.
- Optimum dosage of MASEMUL® EM 3002: 0.3 - 0.8% for improved spread-ability, whipping and frying performance of margarine.
- Application & Functionality
Margarine/ Shortening
- All Purpose Margarine: Provides stable water dispersion, ensuring homogeneous emulsion. Gives good spread-ability with good consistency. Imparts whipping properties resulting in stable butter cream. Improves the frying performance, reduces splattering and prevents sticking.
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Outcome & Results
Anti-spattering
It is well known to add anti-spattering agents such as emulsifier in margarine and spreads to reduce the spattering tendency.
Anti spattering performance
Emulsifiers reduce spattering tendencies of margarine and spreads during frying process.
Creaming
A requirement of the all-purpose, full fat table margarine application is that the emulsifier should impart good whipping properties. Hence, it is essential for emulsifier to ensure such attribute.
Margarine creaming ability
The lower the cream density, the better the creaming ability.
The use of MASEMUL® EM 3002 provides all-purpose margarine with following attributes:
- Improve the frying performance by giving small spattered stain.
- Good whipping property
- Excellent emulsion stability
- Excellent spread-ability
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.