Knowde Enhanced TDS
Identification & Functionality
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
- Food Ingredients Features
- Functional Benefits
- Provides uniform suspension of insolubles like matcha powder, calcium minerals
- Improves emulsification, reduces tendency of fat and serum separation
- Improve heat stability of plant proteins, and minimizes instability during heat processing
- Enhance mouthfeel, providing a smooth and full-bodied mouthfeel
- Product Features
- Unique combination of selected emulsifiers and stabilizers.
- Easy to use functional system powder.
- Versatile functional system for use in dairy alternatives beverages.
- Selection of MASBLEN based on viscosity and mouthfeel desired.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Use Level
- 0.14 - 0.18%
- Application Areas
UHT Dairy Alternative Milk
- Recommended Dosages
For a standard 1.90% protein and 1.00% fat matcha soymilk with calcium, the recommended dosage is 0.14 - 0.18%.
Actual dosage levels will vary depending on the formulation.
Properties
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Outcome & Results
MASBLEN® 5101, 5102, effectively aids in suspension of insoluble particles and provides homogeneity; stabilizes plant proteins and reduce tendency of flocculation; gives viscosity, provides creaminess and improve overall texture/mouthfeel.
MASBLEN® 5101, 5102 impacts perception of smoothness, creaminess, green notes and sweetness of Oat Soymilk and Matcha Soymilk.
MASBLEN® 5101 provides suspension and stabilization of insoluble particulates in dairy alternative beverages, such as oat soymilk.
MASBLEN® 5101 in Application Performance - Physical Stability
Storage at ambient ~28°C
- Recipe Suggestion
Fresh Soymillk 52.00% Matcha Powder 0.55% Calcium Carbonate 0.12% Sugar 5.00% MASBLEN® 5102 0.14 - 0.18% Flavoring As required Coloring As required Water to 100% - Procedure
- Add soymilk into water, and preheat to 45-50oC.
- Check pH of soymilk solution and adjust pH to 6.70 if required.
- Pasteurize the soymilk solution to 70°C.
- Homogenize milk at 50/200bar at 70°C
- UHT process at 140°C for 5-10 seconds, then cooling at 1st cooling 35°C and 2nd cooling 20-25°C
- Fill into aseptic bottles and store.
- Dry blend MASBLEN® 5102 with sugar, matcha powder and calcium carbonate, then disperse into soymilk with agitation and mix for 10 minutes.