Products

MASEMUL® EM 3002 is a versatile, vegetable oil-based margarine designed for a wide array of applications, from spreading and shallow frying to baking. Emulsifier blends like MASEMUL® EM 3002 enhance emulsion stability and margarine performance, ensuring exceptional culinary results across the board.

MASEMUL® MDG 6002 is a specialized ingredient, vital for ice cream perfection. Serving as an emulsifier, it contributes to the smooth texture and consistent quality of ice cream. Available in both bead and solid forms, MASEMUL® MDG 6002 finds its applications in a wide range of food and nutrition domains, including bakery, confectionery, cooking oils and fat products, dairy, desserts, and fruit preparations, as well as savory and culinary creations.

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® EM 3003 is a margarine that is widely used in laminated products such as croissants, danish, and other puff pastries to improve lamination and expansion. The plasticity of puff pastry margarine plays a vital role in the lamination process in order to ensure unbroken, homogeneous, thin layers of puff pastry margarine in the dough. This provides structure and volume to the laminated products. MASEMUL® EM 3003 is an emulsifier blend in pastilles form for puff pastry margarine application.

MASEMUL® DMG 9320-NH is a distilled monoglyceride derived from refined palm-based oil. FUnctions include fats and oils, fatty acids and lipids, and emulsification. MASEMUL® DMG 9320-NH has food and nutrition applications that include beverages, food, and nutrition and well-being. 

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.

MASEMUL® AMG 9002 is an acetic acid ester of monoglycerides derived from fully hydrogenated palm-based oil. It is an emulsifier with a number of food and nutrition appliciations including: Bakery and confectionery Cooking oils Fat products Dairy desserts Fruit preparations Savory and culinary creations

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® 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.

MASEMUL® PGMS 9502 is a versatile ingredient with a significant role in cake mixes, ice cream, and whipping creams. It serves as both an Emulsifier and Whipping Agent, enhancing the texture and quality of various food products. Available in both beads and solid forms, MASEMUL® PGMS 9502 finds its applications across Bakery, Cooking oils and Fat products, and Savory and Culinary realms within the Food and Nutrition sector.

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.

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.

MASEMUL® EC 5101 is an integrated blend of fat and emulsifiers. It is used for baking stable-fat fillings in cookies. This product improves the bake-stable performance of cocoa and white-based fillings and maintains the smooth, creamy texture of the filling.

MASEMUL® STS 5002 sorbitan tristearate is created by fusing refined vegetable fatty acids with sorbitol. As both an anti-crystallizing agent and an emulsifier, it excels at maintaining product integrity. Available in beads and solid forms, MASEMUL® STS 5002 finds its aptitude within cooking oils and fat products. Explore its prowess in enhancing culinary experiences within the food and nutrition sector, ensuring the highest quality in your creations.