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® 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.

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® 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.

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® 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.

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® 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.

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® 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 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® 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® 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® 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 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 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® 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® 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® 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® 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® 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.

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® EF 2004 is an emulsifier blend. It provides good stability and improves cake batter quality. MASEMUL® EF 2004 is also used for producing standard α-cake gel and is ideal for use within the vertical mixer production of all types of cake.