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.

MASESTER® E7000 is a versatile, palm-based ingredient derived from fractionated fatty acids (mainly caprylic and capric acids) and refined glycerine. This odorless product finds applications across the flavor, food, and beverage sectors, as well as the pharmaceutical industry. Serving as a solubilizer, clouding agent, excipient, and wetting agent, MASESTER® E7000 seamlessly enhances formulations.

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.

Vitrenol® 30L is a natural liquid with a 30% Tocotrienol concentration, sourced from environmentally friendly and sustainable Palm oils. With an optimal 3:1 ratio of Tocotrienols to Tocopherols, Vitrenol® 30L is obtained through a unique solvent-free extraction technology from palm oil. Experience the benefits of Vitamin E with Vitrenol® 30L, a concentrated and chemical-free tocotrienol-rich fraction.

MASEMUL® EF 2003 is a premium emulsifier blend crafted for producing exceptional α-cake gel. This easy-handling pellet emulsifier ensures unparalleled stability and production reliability. Embrace the seamless performance of MASEMUL® EF 2003, a vital asset in the realm of food and nutrition applications.

MASEMUL® EF 2001 is a baking essential integrated into cake recipes, enhancing batter handling and overall cake quality. Witness improved softness and prolonged moisture retention throughout the product's shelf life. Combined with shortening, it enhances the creaming process of high-ratio cakes, promising exceptional culinary outcomes.

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® DMG 9502H is a key player in the creation of margarine and bakery products. Its role as an emulsifier contributes to the quality and performance of these food items. Within the markets of food and nutrition, printing, and packaging, MASEMUL® DMG 9502H finds its significance, enhancing both the culinary and packaging aspects of your products.

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.

MASEMUL® SMS 5502 is a potent emulsifier - sorbitan monostearate, made through the fusion of refined vegetable fatty acids and sorbitol. Available as both beads and solids, MASEMUL® SMS 5502 has food and nutrition applications ranging from bakery endeavors to diverse culinary creations.

INTERPALM 12B is a refined, hard fractionated palm oil designed for confectionery excellence. As a crystallization starter, stabilizer, and robust component INTERPALM 12B elevates your food creations to new heights. Unleash its potential in the world of confectionery, ensuring delightful and consistent results.

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® 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® 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® 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® 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.

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.

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.

MASBLEN® 5102 is a powder blend of food-grade emulsifiers and stabilizers. It provides a uniform suspension of plant-based proteins and other insoluble particles and improves emulsion stability, reducing the tendency for creaming. This product is a versatile functional system for use in UHT-alternative beverages such as UHT oat soymilk and calcium-fortified matcha soymilk.

MASEMUL® PGPR 9090 is a potent polyglycerol polyricinoleate emulsifier created with refined castor oil fatty acids and polyglycerol. Found in liquid form, its impact resonates across the spectrum of food and nutrition. From confectionery, convenience foods, desserts, and fruit preparations to compound chocolate and ice cream coatings, it offers unparalleled benefits.

MASBLEN® 2102 is a skillfully crafted blend of food-grade emulsifiers and stabilizers in powder form. Derived from non-animal, non-GMO sources, this product is tailored for incorporation into soft-serve ice cream dry mix. Its remarkable attributes include superior melt resistance, shape retention, and a luxuriously smooth and creamy texture. Elevate your sensory journey with enhanced standup and elegant fluting characteristics, all courtesy of MASBLEN® 2102.

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

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® 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 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.

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.

MASCID® 0898 is a versatile ingredient that serves various roles across several industries. In the realm of personal care, it contributes to fragrances and perfumes, enhancing the sensory experience of products. In chemical and industrial manufacturing, it acts as an intermediate and defoamer, optimizing processes and formulations. Additionally, in food and nutrition, it supports nutraceuticals and supplements, adding value to dietary products. In the field of agriculture and feed, it aids in agricultural pest control by promoting effective practices. Furthermore, within Healthcare and Pharma, it plays a significant role in API manufacturing and pharmaceutical processing, contributing to critical health-related procedures.

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.

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.

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® 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.