Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Sorbitan Tristearate
- Food Additive Number
- E 492, INS 492
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Features
- Beads and pastilles for ease of handling.
- No significant impact on solidification of compound chocolate.
- Can be added to fats, compound coatings as well as into fillings.
- Advantages
- Effective in delaying fat bloom in CBS and CBR compound chocolates in fluctuating storage temperatures.
- Easy to use and can be added to fats or directly into coatings or fillings.
Applications & Uses
- Markets
- Food & Nutrition Applications
- Use Level
- 1 - 2%
- Formulation Considerations While Using MASEMUL® STS 2002
- Typical use level of 1-2% (in fat phase) for lauric cocoa butter substitutes (CBS) compound chocolate.
- Typical use level of 1-2% (in fat phase) for non lauric cocoa butter replacers (CBR) compound chocolate.
- Application & Functionality
Compound Coatings
- Prevents bloom in chocolate and chocolate compound.
Coffee Whiteners, Powder & Liquid
- Improves whitening, mouth feel, and stability through protein interactions.
Properties
- Appearance
- Beads or Pastilles
- 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 | |
| Melting Point | about 55 | °C | — |
| Saponification Value | 176 - 188 | mgKOH/g | — |
| Value | Units | Test Method / Conditions | |
| Acid Value | max. 2 | mg KOH/g | — |
| Hydroxyl Value | 66 - 80 | mgKOH/g | — |
| Iodine Value | max. 2 | gI2/100g | — |
| Value | Units | Test Method / Conditions | |
| Arsenic Content | max. 3 | ppm | — |
| Cadmium Content | max. 1 | ppm | — |
| Heavy Metals (as Pb) | max. 10 | ppm | — |
| Lead Content | max. 2 | ppm | — |
| Mercury Content | max. 1 | ppm | — |
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Technical Information
MASEMUL® STS 2002 retains chocolate appearance in lauric CBS compound chocolate during thermal cyclic test.
22°C for 8 hours & 31°C for 16 hours; daily cyclic test for 3 months2% STS is added in fat phase or 0.64% in compound chocolate.
MASEMUL® STS 2002 retains chocolate appearance in non lauric CBR compound chocolate during thermal cyclic test.
22°C for 8 hours & 31°C for 16 hours; daily cyclic test for 3 months
Packaging & Availability
- Packaging Type
- Packaging Information
25kg heavy duty paper bag for beads ; 20kg LDPE bags for pastilles.
Storage & Handling
- Shelf Life
- 24 months
- Shelf Life
24 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 Condition
- The product must be stored in manufacturer's original sealed container.
- The product must be stored in a sheltered and well-ventilated warehouse; not exposed to moisture and direct sunlight