Products

MASEMUL® EB 1011 is an emulsified vegetable fat designed to enhance bakery creations. As a bakery improver, MASEMUL® EB 1011 is crucial in maintaining softness, boosting bread volume, and ensuring excellent anti-staling properties. Experience its remarkable attributes, from imparting good dough extensibility to elevating your baked goods' quality.

MASEMUL® EC 5001 is a triumph in thwarting oil separation within fat-based spreads. Embrace its unwavering stability, uniform texture, and exceptional spreadability. Bask in the luxurious high surface gloss it imparts, with the added delight of no large crystals forming on the surface. MASEMUL® EC 5001 is ideal in food and nutrition, shining in confectionery and convenience food applications.

MASEMUL® SSL 2802 has applications including emulsification, dough conditioning, and dough strengthening. Presented in solid bead form, MASEMUL® SSL 2802 is used in many applications, including animal health and nutrition in agriculture, and beverages in food and nutrition.

MASEMUL® EM 3001 is an industrial margarine renowned in bakery and confectionery applications. It serves as a vital fat source, contributing structure and delightful taste attributes to products. MASEMUL® EM 3001 is a versatile cake and cream margarine tailored for pound cakes, fat-based bakery fillings, toppings, and short-crust pastries, ensuring exceptional results in every creation.

MASBLEN® 1102 is a remarkable powder blend of food-grade Emulsifiers and Stabilizers. Crafted from non-animal, non-GMO sources, it shines in ice cream and milk ice recipes. Provides impeccable air incorporation, finely distributed air, and steadfast overrun. Elevate your frozen delights with MASBLEN® 1102.

MASBLEN® 5101 is a potent blend of food-grade emulsifiers and stabilizers in powdered form. Crafted to ensure uniform suspension of plant-based proteins and other insoluble particles, it enhances emulsion stability while curbing creaming tendencies. This versatile functional system finds its prime use in dairy-alternative beverages, making MASBLEN® 5101 an essential ingredient for elevating your plant-based refreshments.

Goldbeads® S36 is a meticulously crafted, fully hydrogenated palm stearine presented in convenient bead form. Applications include: Crystallization starter Capsulation fat Stabilizer Robust component in confectionery applications and emulsifiers Designed for the Food and Nutrition industry, especially in confectionery creations, Goldbeads® S36 is your key ingredient for elevating your culinary endeavors.

MASBLEN® 2101 is a powder blend of food-grade emulsifiers and stabilizers. Its components are made from raw materials of non-animal and non-GMO origin. Developed for blending into soft serve ice cream dry mix. It provides excellent melt resistance and good shape retention. It imparts a smooth and creamy texture for an improved sensory experience, good standup, and nice fluting characteristics. It also prevents serum separation and controls meltdown.

MASBLEN® 2202 is a versatile ingredient that functions as an emulsifier, stabilizer, and texturizing agent. Made for Food and Nutrition applications, it provides desirable standup, creamy mouthfeel, and enhanced melt resistance, particularly beneficial for soft-serve ice cream. See below for recipe and other information.

MASEMUL® EM 3004 is an emulsifier blend in paste form. It provides a stable emulsion for low-fat spread production. The low-fat spread contains a high proportion of water, emulsifiers, and stabilizers. It is intended for use in bread and other yeast goods applications to improve freshness, quality, and texture.

MASEMUL® OB 1015 provides non-hydrogenated, trans-free, and non-GMO vegetable-based triglycerides. Functions include fatty acids and lipids, offering valuable attributes. In food and nutrition, MASEMUL® OB 1015 is used in bakery, confectionery, cooking oils and fat products, dairy, desserts, and fruit preparations.

MASEMUL® STS 2002 is a sorbitan tristearate created from the fusion of refined vegetable fatty acids and sorbitol. It is an excellent Anti-Blooming Agent and Emulsifier. It seamlessly integrates into fats, compound coatings, and fillings, enhancing their properties. MASEMUL® STS 2002 has application in beverage and food applications.

MASBLEN 6151 is a purpose-built functional blend of meticulously chosen emulsifiers and hydrocolloids. Tailored for dairy-free and protein-free whipped topping applications, it excels in delivering remarkable foam stability and syneresis control. It also provides enhanced freeze-thaw stability, minimal shrinkage, and reduced syneresis.

MASEMUL® EC 5401 is a blend of triglycerides based on fully hydrogenated vegetable oil and mono (E471). This product is suitable for fat-based confectionery fillings, including shortening for wafer fillings and biscuit creams. MASEMUL® EC 5401 is an integrated blend of fat and emulsifier to improve crystallization for fat-based fillings.

MASBLEN 4102 is a viscosity-enhancing marvel for both plain and chocolate milk. This exceptional blend heightens the perception of creaminess, thickness, chocolatey notes, and smoothness in milk. It suspends and stabilizes insoluble particulates like cocoa powders, ensuring an indulgent sensory journey with excellent mouthfeel. Developed with precision, MASBLEN 4102 guarantees suspension and stability in UHT dairy milk beverages, promising a delightful and consistent treat. See below for recipe suggestion and other information.

MASEMUL® EM 3005 is a unique pastille-form emulsifier system crafted for puff pastry margarine applications. Its purpose is to enhance lamination and expansion, thereby elevating the quality of laminated products such as croissants, Danish pastries, and puff pastries. Vital for the lamination process, MASEMUL® EM 3005 ensures a consistent, homogeneous distribution of thin puff pastry margarine layers within the dough, resulting in laminated structures and improved volume of final product.

MASBLEN 3201 is a precision-engineered powder blend of food-grade emulsifiers and stabilizers. Crafted from non-animal, non-GMO sources, it excels in frozen yogurt applications. Safeguard your frozen delights during distribution and storage with MASBLEN 3201, preventing heat shock damage and ensuring a delightful, consistent experience. See below for certifications, recipe suggestion, and other information.

MASBLEN® 2201 is a versatile ingredient with key functions as an emulsifier, stabilizer, and texturizing agent. It offers the notable benefit of promoting excellent aeration, resulting in a smooth and creamy texture. MASBLEN® 2201 finds its applications in the realm of Food and Nutrition, where it enhances various products. The exceptional aeration and texturizing capabilities of MASBLEN® 2201 improve the texture and quality of your food formulations. See below for suggested recipe and other information.

MASEMUL® DMG 9502 is a versatile ingredient used in margarine, bakery products, and coffee whiteners. It acts as an emulsifier and extrusion aid, contributing to the quality and performance of various food products. Applications include agriculture and feed, food and nutrition, printing, and packaging markets. MASEMUL® DMG 9502 brings its unique benefits to a wide array of industries.

MASEMUL® EF 2005 is a specialized emulsifier blend designed for producing α-cake gel, particularly in propylene glycol-free formulations. Crafted in easy-to-handle pellet form, this emulsifier ensures cake gels boast exceptional stability and whipping ability. A versatile solution for food and nutrition applications, especially for baking.

MASEMUL® PGE 5702 is a polyglycerol ester meticulously crafted by combining refined vegetable fatty acids with polyglycerol. Presenting itself in solid bead form, it takes center stage in the world of food and nutrition, particularly bakery, confectionery, desserts, and fruit preparations. Experience its transformative features, including amplified volume, enhanced softness, optimized cell structure, and prolonged shelf life—all tailored to elevate medium- or high-fat cakes.

MASEMUL® SSL 3302 is crafted through the fusion of refined fatty acids with lactic acid; its prowess spans multiple functions: Emulsification, clouding, dough conditioning, dough strengthening, and whipping. MASEMUL® SSL 3302 has applications in animal health and nutrition, agriculture and feed, beverage, and food and nutrition

MASEMUL® EC 5102 is a liquid functional blend that imparts a lusciously smooth and creamy texture to fillings post-baking. Tailored to improve keep premium goods bake-stable, MASEMUL® EC 5102 specializes in chocolate and white center fillings, ensuring your creations reach new heights of indulgence.

MASEMUL® EF 2002 is a batter conditioner and emulsifier. It ensures a robust and high-performing cake gel. It improves batter handling and overall cake quality. It significantly improves softness and moisture retention. MASEMUL® EF 2002 can be used for sponges, muffins, cupcakes, Swiss rolls, and butter or cream cakes.

MASBLEN 4101 is an emulsifier and stabilizer that enhances the viscosity of plain and chocolate milk. It alters creaminess, thickness, chocolatey notes, and smoothness of milk. MASBLEN 4101 provides suspension and stabilization of insoluble particulates, such as cocoa powders, and was developed to provide suspension and stability in UHT dairy milk beverages.

MASEMUL® MDG 4502 is a vital component enhancing chewing gum bases and candies. Functions include: Emulsification, anti-sticking, and extrusion aid. Operating within the agriculture and feed, food and nutrition, and printing and packaging markets, MASEMUL® MDG 4502 contributes to diverse industries.

MASBLEN® 1401 is a premium powder blend of food-grade emulsifiers and stabilizers, sourced from non-animal, non-GMO origins. Tailored for low-calorie ice cream and milk ice applications, it enhances mix viscosity and air incorporation. MASBLEN® 1401 delivers a lusciously creamy texture with a substantial body and simplifies production of low-calorie ice cream.

MASEMUL® EB 1006 is a specialized addition to bun and dough formulas, including baked, steamed, or fried. This product enhances handling and overal quality, increasing dough tolerance while delivering remarkable consistency. Also provides enhanced machinability, longer shelf life, and amplified bun volume.

MASBLEN 3102 is an emulsifier, stabilizer, and texturizing agent for use in Food and Nutrition applications. It provides exceptional aeration and delivers an exceedingly smooth and creamy texture, good body, and melt-resistant qualities. Experience the remarkable texture-enhancing capabilities of MASBLEN 3102 in your food products.

MASEMUL® EF 25 is a batter conditioner and emulsifier seamlessly integrated into cake recipes, enhancing batter handling and overall cake quality. It improves softness and moisture retention throughout the product's shelf life. When combined with shortening, it enhances the creaming process of high-ratio cakes, promising exceptional culinary outcomes.

MASEMUL® EC 5002 is a remarkable offering. Its role is centered around fatty acids and lipids, and it proudly bears the labeling claims of being Non-GMO, trans-fat-free, and naturally derived. in the realm of food and nutrition, MASEMUL® EC 5002 finds its applications in bakery, confectionery, cooking oils and fat products, dairy, desserts, and fruit preparations, as well as in savory and culinary creations.

MASBLEN® 1202 is a remarkable powder blend of food-grade Emulsifiers and Stabilizers. It can also function as a texturizing agent. Derived from non-animal, non-GMO sources, it excels in ice cream and milk ice recipes. Safeguard your creations during distribution and storage with MASBLEN® 1202, preventing heat shock damage, curbing coarse ice crystal growth, and preserving optimal texture.

MASEMUL® EF 2006 is a user-friendly food-grade emulsifier blend in convenient paste form, tailored for bakery premix manufacturers. This remarkable ingredient combines the benefits of various emulsifiers into one functional solution. Crafted from vegetable-based, non-GMO raw materials, MASEMUL® EF 2006 offers a seamless way to elevate your bakery creations.

MASBLEN® 6801 is a specialized emulsifier with features that include improved mouthfeel and fat reduction. Its Food and Nutrition applications include creating reduced-fat, egg-free mayonnaise. MASBLEN® 6801 contributes essential emulsification properties and enhances the mouthfeel of mayonnaise, even in reduced-fat formulations.

MASBLEN 3101 is a versatile ingredient, serving as an emulsifier, stabilizer, and texturizing agent for Food and Nutrition applications, specifically dairy, desserts, and fruit preparations, such as ice cream and frozen yogurt. MASBLEN 3101 enhances the texture and stability of your food products and elevates the quality and sensory experience of dairy-based and dessert formulations. Example Dosage: Recommend 0.40-0.60% MASBLEN 3101 in 4-5% fat soft serve frozen yogurt.

MASEMUL® PGE 4060 is a liquid-state, proficient polyglycerol ester derived from the fusion of refined vegetable oil and polyglycerol. MASEMUL® PGE 4060 is used as an emulsifier, batter conditioner, and whipping agent in various food applications. From bakery and confectionery to convenience foods, cooking oils and fat products, dairy, desserts, and fruit preparations.