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MASBLEN® 5101

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.

Brand: MASBLEN (20 products)

Functions: Emulsifier, Stabilizer

Physical Form: Powder, Solid

Features: Emulsifying, Heat Stability, Improved Mouthfeel, Improved suspension, Prevents Fat Separation

Technical Data Sheet

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Food Ingredients Functions
Emulsifier,
Stabilizer
Technologies
Food Ingredients
Product Families
Food Ingredients — Texture & Consistency
Emulsifiers,
Stabilizers

Features & Benefits

Food Ingredients Features
Emulsifying,
Heat Stability,
Improved Mouthfeel,
Improved suspension,
Prevents Fat Separation
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
Food & Nutrition
Applications
Food & Nutrition — Food
Dairy Substitutes
Food & Nutrition Applications
Non-Dairy Milk
Use Level
0.27 - 0.33%
Application Areas

UHT Dairy Alternative Milk

Recommended Dosages

For a standard 1.50% protein and 0.80% fat oat soymilk, the recommended dosage is 0.27 - 0.33%.
Actual dosage levels will vary depending on the formulation.

Properties

Physical Form
Powder,
Solid

Regulatory & Compliance

Certifications & Compliance
FSSC 22000,
GFSI Certified,
ISO 9001

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 - Outcome & Results

MASBLEN® 5101 provides suspension and stabilization of insoluble particulates in dairy alternative beverages, such as oat soymilk.

MASBLEN® 5101 in Application Performance - Physical Stability

MASBLEN® 5101 - Outcome & Results - 1

Storage at ambient ~28°C

Recipe Suggestion
Fresh Soymillk 40.00%
Oat Powder 1.30%
Sugar 5.00%
MASBLEN® 5101 0.27 - 0.33%
Flavoring As required
Coloring As required
Water to 100%

 

Procedure
  • Add soymilk into water, and preheat to 45-50oC.
  • Dry blend MASBLEN® 5101 with sugar and oat powder, then disperse into soymilk with agitation and mix for 10 minutes.
  • 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 140oC for 5-10 seconds, then cooling at 1st cooling 35oC and 2nd cooling 20-25oC
  • Fill into aseptic bottles and store.