Products

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® 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® 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 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® 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® 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.

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 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.

MASBLEN 6101 is a specialized blend of carefully chosen emulsifiers and hydrocolloids. Tailored for pasteurized, non-dairy whipped toppings containing caseinate, it promises exceptional performance. Crafted as a powder blend of food-grade emulsifiers and stabilizers, its components hail from non-animal, non-GMO sources.

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.

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.

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.

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® 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.

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.

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 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® 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.

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.

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® 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® 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® 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® 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® 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® 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® 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® 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.

MASBLEN® 1301 is a premium powder blend of food-grade emulsifiers and stabilizers. Crafted from non-animal, non-GMO origins, it excels in ice cream and milk ice recipes. Unlock exceptional air incorporation, ensuring a steady overrun for your frozen delights. Elevate your creations with MASBLEN® 1301.

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® 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.

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 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.

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® 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® 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.