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MASEMUL® EM 3004

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.

Brand: MASEMUL (84 products)

Ingredient Name: Emulsifier Blend

Functions: Emulsifier, Stabilizer

Ingredient Origin: Natural Origin, Plant Origin, Vegetable Origin

Labeling Claims: Allergen-free, Halal, Kosher, Naturally Derived, Non-GMO

Physical Form: Paste

Features: Easy To Handle, Emulsion Stabiliser, Improved Dispersion, Improved Texture, Low Fat

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Ingredient Name
Emulsifier Blend
Ingredient Origin
Natural Origin,
Plant Origin,
Vegetable Origin
Food Ingredients Functions
Emulsifier,
Stabilizer
Technologies
Food Ingredients
Product Families
Food Ingredients — Texture & Consistency
Emulsifiers,
Stabilizers

Features & Benefits

Labeling Claims
Allergen-free,
Halal,
Kosher,
Naturally Derived,
Non-GMO
Food Ingredients Features
Easy To Handle,
Emulsion Stabiliser,
Improved Dispersion,
Improved Texture,
Low Fat
Product Features
  • Made of non-GMO and vegetable origin of fats and oils.
  • Easy handling as emulsifier blends in paste form.
  • Reduces the surface tension between the water and the fat phases.
  • Facilitates emulsification by providing a stable and homogeneous emulsion.
  • Imparts a fine and stable water dispersion.
  • Stabilizes water in oil emulsion during emulsification and crystallization process.

Applications & Uses

Markets
Food & Nutrition
Applications
Food & Nutrition — Food
Bakery,
Convenience Foods
Food & Nutrition Applications
Bread,
Spreads
Formulation Considerations
  • Dissolve MASEMUL® EM 3004 in 5 parts of fat blend.
  • Optimum dosage of MASEMUL® EM 3004: 1.0% - 1.5% in total formulation.

Properties

Physical Form
Paste

Regulatory & Compliance

Certifications & Compliance
EU Compliant,
FDA Compliant,
Halal,
Kosher,
Non-GMO Project Verified

Technical Details & Test Data

Outcome and Results

Improve emulsion stability of low fat spread.

The emulsion stability evaluation was conducted at 60°C up to 6 hours by comparing the performance between Low Fat Spread (using MASEMUL® EM 3004) and Low Fat Spread (using single emulsifier).

Emulsion Stability at 60°C

1 Hour

MASEMUL® EM 3004 - Outcome And Results

(Left) Low Fat Spread (using MASEMUL® EM 3004)

(Right) Low Fat Spread (using single emulsifier)

6 Hours

MASEMUL® EM 3004 - Outcome And Results - 1

(Left) Low Fat Spread (using MASEMUL® EM 3004)

(Right) Low Fat Spread (using single emulsifier)

Low Fat Spread (using MASEMUL® EM 3004) has better emulsion stability as compared to Low Fat Spread (using single emulsifier).

The evaluation was conducted using sweet bun recipe at 10% of Commercial Low Fat Spread and Low Fat Spread by using MASEMUL® EM 3004.

  Commercial Low Fat Spread
Low Fat Spread using MASEMUL® EM 3004)
Dough Characteristic Smooth, very sticky and less elastic
Smooth, less sticky and slightly elastic
Bun Volume (ml) 182 184
Specific Volume (ml/g) 4.09 4.08
Height (mm) 41.9 43.5
Width (mm) 88 85.7

Photo:

 


Side View

 


Bottom View

 MASEMUL® EM 3004 - Outcome And Results - 2