Knowde Enhanced TDS
Identification & Functionality
- Food Ingredients Functions
- Technologies
Features & Benefits
- Food Ingredients Features
- Product Features
- Versatile to use in diverse dairy free and protein free whipped topping recipes.
- Fuss-free emulsifier and hydrocolloid functional system.
- Exhibits good storage stability of cream with excellent whipping performance.
- Ensures good emulsion stability when used in protein-free / dairy-free recipe.
- Imparts excellent whipping properties resulting in greater overrun with reduced whipping time.
- Displays excellent freeze thaw and foam stability.
- Resembling cream in consistency and taste, with a soft and smooth texture.
- Product Highlights
- MASBLEN® Functional blends are: PHO-free (Partially Hydrogenated Oil) and non-GMO are derived from sustainable palm oil grown within Musim Mas plantations. All products are HALAL and KOSHER certified.
- MASBLEN® functional blends incorporate specific emulsifiers with a range of functionality-tested hydrocolloids into optimized blends to meet the rigors of application stability requirement. It solves specific technical hurdles, and ultimately helps our customers develop great tasting products to meet market needs. The blends target the ice cream, dairy, bakery, and beverage segments.
- MASBLEN® product range are constantly being expanded for applications in bakery, dairy, frozen desserts and ice cream. We are developing functional blends suited to industry or tailoring blends targeted to customer specific unique requirements.
- MASBLEN® is marketed and promoted by Inter-Continental Oils and Fats, a member of Musim Mas Group.
Applications & Uses
- Markets
- Food & Nutrition Applications
- Recommended Dosages
The recommended dosage of MASBLEN® 6151 is 1.20% - 1.70%.
- Application & Functionality
Vegetable Whipped Topping
- Non dairy whipped topping (dairy free, protein free): Produces high and stable overrun.
- Emulsion stability
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Recipe Suggestion
#BevEdgeTM Pea Protein 0.30% Sugar 16.00% GOLDKOTE 360 25.00% MASBLEN® 6151 1.20% - 1.70% Flavoring As required Coloring As required Water to 100% #BevEdgeTM Pea Protein is supported by Glanbia Nutritionals
*For protein free whipped topping recipe, omit the pea protein in the recipe.- Outcome & Results
MASBLEN® 6151 improves cream stability over shelf life. Dairy Free/ Protein free whipping creams with MASBLEN 6151 have enhanced whipping, foam stability and freeze thaw properties.
Dairy-Free whipping cream
MASBLEN® 6151
Liquid (stable)
No serum separation or gelationUniformity achieved with no serum separation or gelation over 14 days of storage test
Protein-Free whipping cream
MASBLEN® 6151
Liquid (stable)
No serum separation or gelationUniformity achieved with no serum separation or gelation over 14 days of storage test
Overrun measured:
MASBLEN® 6151 decreases whipping time with resultant overrun of more than 200 percent.
- Procedure
- Dry blend MASBLEN® 6151 with sugar, and disperse into water under agitation.
- Hydrate the solution to 65 - 70°C, and mix for 10 minutes.
- Add in pre-melted fat, and mix for additional 5 minutes at 70°C.
- Pasteruised the mix at 75°C for 15 minutes.
- Homogenize the mix at 35/200bar.
- Cool the mix rapidly to below 15°C.
- Fill into aseptic bottles and store in chiller (5°C) for aging.
Safety & Health
- Safety, Quality & Sustainability
Musim Mas manufacturing facilities are certified to high international standards of quality and safety to Food Safety System Certification (FSSC 2000). This certification is aligned with the Food Global Safety Initiative (GFSI) guidance, and is recognized by leading international retailers and food manufacturers. Musim Mas facilities are also fully compliant to ISO 9001, the internationally recognized standard for quality management system.
Storage & Handling
- Functional Benefits
- Provides good emulsion stability.
- Excellent whippability, with shorter whipping time.
- Excellent foam stability and syneresis control.
- Improve freeze thaw stability, with minimal shrinkage and syneresis.
- Imparts creaminess and gives smooth mouthfeel.