Soft, Fluffy Cakes that Stay Moist Longer | Cookies With a Wider Array of Fillings | New Plant-Based and Flavored Beverage Ranges | Perfectly Layered Croissants and Pastries | One Ingredient, a Thousand Possibilities
Functional blends make the cakes, cookies, pastries, and beverages we find in the stores around us possible as the shelves fill with increasingly sophisticated flavors and varieties.
These include the likes of matcha green tea ready-to-drink beverages to cookies with an assortment of fillings.
Food producers rely on specific fat derivatives to keep these products stable from production to the consumer.
Here are four innovative functional blends from Musim Mas for cakes, cookies, beverages, and pastries that help food producers innovate.
Soft, Fluffy Cakes that Stay Moist Longer – MASEMUL® EF 25
Some of the key challenges in cake-making start right when you get the ingredients together. Instead of a nice thick batter, one might end up with a thin and flowy texture.
It may not seem like all hope is lost but after a nerve-wrecking wait while it bakes, the cake might come out dense and hard, dry, and without the fluffy volume that makes it visually appealing.
This is exactly what our new MASEMUL® EF 25 range is designed to address for the cake industry.
Bakers incorporate MASEMUL® EF 25 into cake recipes to improve batter handling and enhance overall cake quality.
A robust formulation, one does not require additional emulsifier blends to be added with its use for high-ratio cakes such as pound cakes.
Its effectiveness can be seen in the batter strength it provides, which is ideal for industrial-scale cake production. Thereafter, it improves aeration and volume retention, improving oven spring and providing more volume.
To formulate low-fat desserts, MASEMUL® EF 25 holds a significant advantage in that it can be used with less shortening or oils with no loss of volume or softness.
This type of functional blend is ideal for health-conscious formulations without compromising texture or softness.
Additionally, MASEMUL® EF 25 significantly improves softness and moisture retention throughout shelf life. It’s perfect for use in cakes, muffins, bar cakes, sponges, and swiss rolls.
With the use of MASEMUL® EF 25, cakes are consistently softer, fluffier, and retain moisture better, thanks to the performance of this functional blend.
Cookies With a Wider Array of Fillings – MASEMUL EC® 5102
Filled cookies unlock a range of possibilities to meet consumer demands for new flavors. However, they are tricky to remain stable over the course of oven baking.
We designed our MASEMUL EC® 5102 range to meet this demand, providing suitable viscosity for fillings that require encrusting before baking. This functional blend provides suitable viscosity for fillings that must be encrusted before baking.
This helps the fillings retain a smooth and creamy texture, stay glossy, and remain moist, even after baking. When bitten into, the fillings flow well consistently with a rounded smoothness on the palette.
Food producers use MASEMUL EC® 5102 for chocolate and white bake-stable fillings, among other applications.
Food producers can speak to our specialists about applications for new and innovative filling ideas.
Delightful, glossy, and flowy filled cookies are the order of the day with MASEMUL EC® 5102.
Read More: Embracing the Health-Conscious Consumer: The Rise and Potential of Low-Calorie Ice Cream Production
New Plant-Based and Flavored Beverage Ranges – MASBLEN® 5101, 5102
As vegan and plant-based diets gain popularity, consumers increasingly demand more dairy-alternative beverages. Innovating with new formulations in this area is challenging for producers.
For example, the plant proteins used for a matcha green tea drink may be insoluble. Without the support of the right emulsifiers and stabilizers, the content would separate and possibly spoil by the time it makes it to the supermarket shelf.
MASBLEN® 5101 and 5102 are a unique combination of emulsifiers and stabilizers, forming functional blends that are ideal for UHT dairy alternative beverages.
It works for a range of beverages from UHT oat soymilk to matcha soymilk fortified with calcium, and others.
From development to the supermarket shelf, it keeps the beverage stable even during high temperatures, reducing the tendency of creaming.
For the consumer, it provides a desirable viscosity and mouthfeel, providing an irresistible full-bodied texture.
These functional blends are essential for delivering the full-bodied texture and desirable viscosity that consumers love.
Consistent quality over the shelf life- MASBLEN® 5101 and 5102 enable stable plant-based beverages.
Perfectly Layered Croissants and Pastries, Every time! – MASEMUL® EM 3003
Laminated pastries like croissants, Danish, and puff pastry are staples in some cuisines but they are notoriously finicky to produce.
These pastries require the right functional blends to achieve ideal volume and lamination during baking.
MASEMUL® EM 3003 provides a stable emulsion during margarine production and baking process, imparting a fine and stable water dispersion in margarine, improves plasticity during lamination process, and contributes to its volume.
Read More: 5 Ingredients That Extend the Shelf Life of Bread – Musim Mas
One Ingredient, a Thousand Possibilities
Musim Mas formulates its naturally trans-fat-free and non-GMO functional blends for a wide range of applications, helping food producers improve existing products and develop new ones.
We also built R&D application labs—the Novel IDEAS Centre—with partnerships in mind to support the development of the right formulations.
Our dedicated team of product specialists is ready to assist in co-creating successful solutions.
Having been part of the Roundtable on Sustainable Palm Oil (RSPO) since 2004 and the first palm oil major to be verified by the more stringent standards of the Palm Oil Innovation Group in 2019, Musim Mas prides itself on sustainability. Our functional blends are available with the right sustainability certifications for your market.
Other standards and certifications available include EU and FDA compliant, Halal, Kosher, trans-fat-free, non-allergenic, and Project Verified non-GMO.
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