MASEMUL® EM 3004

Identification & Functionality

Ingredient Name

Emulsifier Blend

Ingredient Origin

Natural Origin,

Plant Origin,

Vegetable Origin

Food Ingredients Functions

Emulsifier,

Stabilizer

Technologies

Food Ingredients

Product Families

Food Ingredients — Texture & Consistency

Emulsifiers,

Stabilizers

Features & Benefits

Labeling Claims

Allergen-free,

Halal,

Kosher,

Naturally Derived,

Non-GMO

Food Ingredients Features

Easy To Handle,

Emulsion Stabiliser,

Improved Dispersion,

Improved Texture,

Low Fat

Product Features

• Made of non-GMO and vegetable origin of fats and oils.
• Easy handling as emulsifier blends in paste form.
• Reduces the surface tension between the water and the fat phases.
• Facilitates emulsification by providing a stable and homogeneous emulsion.
• Imparts a fine and stable water dispersion.
• Stabilizes water in oil emulsion during emulsification and crystallization process.

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery,

Convenience Foods

Food & Nutrition Applications

Bread,

Spreads

Formulation Considerations

• Dissolve MASEMUL® EM 3004 in 5 parts of fat blend.
• Optimum dosage of MASEMUL® EM 3004: 1.0% - 1.5% in total formulation.

Properties

Physical Form

Paste

Regulatory & Compliance

Certifications & Compliance

EU Compliant,

FDA Compliant,

Halal,

Kosher,

Non-GMO Project Verified

Technical Details & Test Data

Outcome and Results

Improve emulsion stability of low fat spread.

The emulsion stability evaluation was conducted at 60°C up to 6 hours by comparing the performance between Low Fat Spread (using MASEMUL® EM 3004) and Low Fat Spread (using single emulsifier).

Emulsion Stability at 60°C

1 Hour

(Left) Low Fat Spread (using MASEMUL® EM 3004)

(Right) Low Fat Spread (using single emulsifier)

6 Hours

(Left) Low Fat Spread (using MASEMUL® EM 3004)

(Right) Low Fat Spread (using single emulsifier)

Low Fat Spread (using MASEMUL® EM 3004) has better emulsion stability as compared to Low Fat Spread (using single emulsifier).

The evaluation was conducted using sweet bun recipe at 10% of Commercial Low Fat Spread and Low Fat Spread by using MASEMUL® EM 3004.

	Commercial Low Fat Spread	Low Fat Spread using MASEMUL® EM 3004)
Dough Characteristic	Smooth, very sticky and less elastic	Smooth, less sticky and slightly elastic
Bun Volume (ml)	182	184
Specific Volume (ml/g)	4.09	4.08
Height (mm)	41.9	43.5
Width (mm)	88	85.7
Photo:   Side View   Bottom View