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® 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.

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® 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® EB 1005 emulsifier blend is a bread texture softener and dough strengthener. It offers a complete solution to bread manufacturers and doesn't require additional emulsifiers. MASEMUL® EB 1005 provides enhanced machinability, bread volume, shape retention, and extended shelf life.

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® 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.

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® EB 1007 improves dough handling in terms of machinability, volume, shelf life, and eating quality in frozen and fresh pizza dough formulas. MASEMUL® EB 1007 can also increase dough strength and improve texture and bite (short bite, crispness, and crunchy bite) in cookie recipes.