Vivid® Cake Improver

Vivid® Cake Improver is a mixed improver made of emulsifiers and compoundenzyme preparation which is designed for industrial production of cakes. Withits well-functioned quality improving and shelf life prolonging capability, itis suitable for making various cakes such as Swiss rolls, waffles and Chiffoncakes, etc.

Productfunctions:
1. Enlarge size of cakes.
2. Improve structure of cakes.
3. Improve appearance of cakes.
4. Anti-ageing.

 

http://www.massonadd.com/pid11506056/Vivid%C2%AE+Cake+Improver.htm

Vivid® Aluminum Free Double-acting Baking Powder

Vivid® Aluminum Free Double-acting Baking Powder can be widely used inmaking various bakery products and Chinese desserts such as bread, cakes, biscuitsand Chinese steamed bun. With its strong and efficient foaming power, it couldcontinuously and effectively foam during baking or steaming. The fine foamscould make the structure puffed and stretch. When making biscuits, the finalproducts are more crispy by using this product.

Applicationmethod:
Addwith flour.

 

http://www.massonadd.com/pid11506055/Vivid%C2%AE+Aluminum+Free+Double-acting+Baking+Powder.htm

Vivid® Baking Flavor Powder

With a small adding amount, the final products are enabledto possess specific flavor with richness. With the special microcapsulewrapping design, the flavor and fragrance penetrate slowly so as to reach anideal effect.

Flavors:
Passion fruit, Sabayon, Tiramisu, Cheese, Green tea,Milk, Butter(two types), Milk egg, Orange, Banana, Heavy milk, Chocolate.

Product characteristics:
Resistance to bake
Pure fragrance (pure spice added)
Application method:
Add with flour.

 

http://www.massonadd.com/pid11506053/Vivid%C2%AE+Baking+Flavor+Powder.htm

Vivid® Bread Improver

With its ingredients being inorganic salt and compoundenzyme preparation, this mixed improver is suitable for making all kinds ofbread and performs well in improving capability.

Productcharacteristics and function:
1. Enlarge the size of bread andimprove the structure.
2. Improve the appearance of bread.
3. Enable the mouth feel of bread toremain soft. Prolong shelf life of bread.

Applicationmethod:
Adddirectly into flour and mix well.

 

http://www.massonadd.com/pid11506054/Vivid%C2%AE+Bread+Improver.htm

Vivid® Baking Powder For Mochi Bead

The major ingredients are modified starch, xanthan gum, emulsifiers and enzymicpreparations. It is easy and quick to handle. You just need to add water,sugar, low gluten flour, salad oil and eggs. Then well whip and squeeze thebatter into small piece and bake. There is no need for fermenting. the taste ischewy. You can make different shapes as you need or use other materials to gowith it such as sesame, cheese, red beans and bacon to make different Mochibread.

Application range: Mochi bread

Characteristics:
1. No need for adding yeast orswelling agent.
2. Easy to squeeze to form any shape.
3. Taste of Mochi bread is chewy.

Packing: 3kg*4bags/carton

Storage: store in dry and cool placewithout direct sunlight.

Shelflife: 18 months

*Mochi (餅) is a Japanese rice cakemade of glutinous rice (not to be confused with gluten) poundedinto paste and molded into the desired shape. In Japan it is traditionally madein a ceremony called mochitsuki.[1] While also eatenyear-round, mochi is a traditional food for the Japanese NewYear and is commonly sold and eaten during that time. Similar snacksare prominent in Hawaii,South Korea,Taiwan,China(where it is called 麻糬, Hokkien môa-chî or Mandarin máshu), Cambodia,the Philippines,Thailand,and Indonesia.

http://www.massonadd.com/pid11506064/Vivid%C2%AE+Baking+Powder+For+Mochi+Bead.htm

Vivid® Anti-foaming Agent For Soy Milk

Vivid® Edible De-foaming agent is made from mono- and diglycerides, silicone emulsion, calcium carbonate and phospholipids. Silicone-based defoamer has small surface tention, high surface activity, and strong defoaiming ability with low dosage as well as low cost. It is immiscible with water and most organic medium matter, so that it can eliminate most bubble mediums. Due to heat stability, it can be used in a wide temperature range of-5 ℃ ~ -150 ℃; due to chemical stability, it can be used in acid, alkali and salt solution with no damage to product quality if the formula is appropriate.

Product Characteristics

1. This product is safe according to national food safety standards GB 2760.
2. The defoaming effect issignificant with low dosage, and it can eliminate the bubbles in 1-5 seconds.
3. It has a wide application forvarieties of bubble systems.
4. This product is stable under acidand, alkali and high temperature environment with good water dispersitility.

Application: toeliminate the bubble during bean products processing.

Dosage: 0.1％～0.3％ by weight of dry beans

Application method: when soy bean milk’s temperature reaches over 90℃, add this product and well mix until itis fully melted into the soy bean milk.

 

http://www.massonadd.com/pid10192425/Vivid%C2%AE+Anti-foaming+agent+for+soy+milk.htm

Vivid® SP Cake Emulsifier

Instructions:

1) for cakes: add 3-5% by the weight of eggs in the butter before rapidwhip.

2) for bread: add 0.5-1% by the weight of flour with the grease in theend.



• Whenmaking cake

• Shorten whippingtime and decrease the batter density;

• Increase shapestability and air preservability of the batter and avoid oil-and-waterseparation even the batter is not baked timely;

• Give an enlargedloaf to finished cake;

• Provide adelicate and soft texture, together with a tender and smooth taste;

• Make the bakingprocess quick, simple and secure;

• Have a perfectanti-ageing effect and prolong shelf life.

• Whenmaking bread

• Produce a tendertaste as well as an even and delicate texture of finished bread;

• Prolong shelf life

 

http://www.massonadd.com/pid10192426/Vivid%C2%AE+SP+Cake+Emulsifier.htm

Vivid® Instant Cake Emulsifier

VIVID Instant Cake Emulsifier can beat up batter rapidly, shorten whipping time and increase shape stability of batter. It is an ideal emulsifier that gives enlarged loaf, provides delicate and soft texture and prolonged shelf life to finished products.

• Dosage

• In average andtop grade sponge cake --- 3～5% by weight of eggs

• In pastry ---5%by weight of flour

• Usage:

• 1. Add in thebatter before rapid whip when making cakes.

• 2. Add with thegrease end when making pastry.

http://www.massonadd.com/pid10192427/Vivid%C2%AE+Instant+Cake+Emulsifier.htm

Distilled Monoglycerides Saturated

Distilled monoglycerides saturated

Hydrogenated vegetable oil based

Application:

In food:

1. Candies and chololates: ensure the oil and fats will not be separated, improve moisture resistance and mouth feel.

2. Ice cream: result in a fine texture and shape

3. Margarine: prevent oil and water from separating and bedding

4. Drinks: for drinks containing fat, it could play a role of stablizer.

5. Bread and cake product: mixed with other emulsifiers, it will result in fine shape, softness, flexibility and a longer shelf life.

6. Biscuits and cookies: better dispersion of fats will make biscuits more crispy.

In non-food:

1. Cosmetics and medicine: make the cream or paste more lubricative.

2. Industrial textile: as lubricate

3. Plastic film: as anti-fogging and anti-dropping agent.

4. Plastic products: as lubricate and anti-static agent.

http://www.massonadd.com/pid10192431/Distilled+monoglycerides+saturated.htm

Mono And Diglycerides

Mono and diglycerides

Hydrogenated vegetable oil based.

Application and function:

For food:

1. Candies and chololates: ensure the oil and fats will not be separated, improve moisture resistance and mouth feel.

2. Ice cream: result in a fine texture and shape

3. Margarine: prevent oil and water from separating and bedding

4. Drinks: for drinks containing fat, it could play a role of stablizer.

5. Bread and cake product: mixed with other emulsifiers, it will result in fine shape, softness, flexibility and a longer shelf life.

6. Biscuits and cookies: better dispersion of fats will make biscuits more crispy.

For non-food:

It could be used as inner lubricant in PVC processing.

Application areas:

LGS is useful to stabilize the alpha-fat crystal crystal form of fats.They can be used in foodstuffs such as toppings, shortenings, and cakes to enhance the aeration property and to improve foam stabilization.

http://www.massonadd.com/pid10192430/Mono+and+diglycerides.htm

Distilled Monoglycerides Unsaturated

Distilled monoglycerides unsaturated

Hydrogenated vegetable oil based.

Appliction and function:

1. Bakery:

Bread: crumb softener, antistaling

Batters: improve fat dispersion

Noodles: improve stability and firmness

Cake mixes: crumb softener, antistaling

2. Dairy and Non-dairy product:

Infant formula milk powder: provide stable dispersion

Ice cream: impart dryness, overrun

Whip topping: improve stabilty and mouth feel

Pudding: improve dispersion

Imitation cheeses: reduce synerisis

3. Sauces: reduce skinning

4. Fats and oils: facilitate margarine spread emulsification

http://www.massonadd.com/pid10192432/Distilled+monoglycerides+unsaturated.htm

One more step to South and North American market – IFT Exhibition

Masson Group attended IFT (Institute of Food Technologists) 2012 held in Las Vegas USA during June 26 to June 28.

During this exhibition, we received visitors from various countries such as America, Argentina, Peru, Mexico, Guatemala and Australia, among whom there were old customers as well as new customers with cooperation intention. Masson’s sales and technology staff promoted products such as cake gel, emulsifiers and baking series which had gained huge attention from visitors. Instead of talking in emails, customers’ questions and feedbacks were well replied directly through the face-to-face meeting, which enabled us to further solidify our relationship with customers. According to the inquiry statistics, customers were interested not only in distilled monoglycerides but also in mono diglycerides, PGMS, PGE and Span 60, etc.

The theme of this exhibition is the trend of world food science and technology – being natural. By visiting booths of large international enterprises, we had leant more about this trend, which allowed us to contribute to Masson’s development strategy with ideas and suggestions. We will keep on working on improving our R&D strength to deal with this changing market so that we can consolidate our share in North and South American market as well as in the whole wide world.

Next Distilled monoglycerides The main purpose of

http://www.massonadd.com/n1668014/One+more+step+to+South+and+North+American+market+%E2%80%93+IFT+Exhibition.htm

Propylene Glycol Monostearate

Propylene Glycol Monostearate

Application:

Cake emulsifier which is made of propylene glycol monostearate, distilled monoglyceride and polyglycerol ester can reduce time while making cakes by assist egg whites to foam.

Dosage: 5-10% of ingredients

Margarine

Propylene glycol monostearate is usually used together with distilled monoglyceride, polyglycerol ester, sorbitan monooleate and lecithin. This mixture can make the emulsion of margarine more stable, as well as avoid sand texture. Meanwhile, it can prevent dilution and oil bleeding, as well as splashing and foam formation while frying margarine

Dosage: 9-12% of ingredients

Ice cream

Propylene glycol monostearate can promote agglomeration and coacervation of fat particles to form better three-dimensional network structure as framework of ice cream, meanwhile keep the bubbles stable. The ice cream structure may have good shape-retaining ability, preservation stability and good mouth feel.

Dosage: 0.5-1% of total weight

Non－Dairy Cream

It can improve the distribution of fat; shorten whipping time and promote volume and structure of foam. It makes foam stable and smaller with dry and hard appearance.

Dosage: 0.5-1% of total weight

Sugar Industry

It can reduce molasses purity, shorten sugar boiling time, increase sugar yield and improve quality by reducing ash and invert sugar content.

Dosage: 0.5-1% of sucrose weight

Daily Chemical Industry

For paste cosmetics, it can make product smooth, fine and stable.

Dosage: 5-10% of emulsifiers

Pharmaceuticals industry

Propylene glycol monostearate is used as emulsifier and stabilizer for unguent and emulsion.

Dosage: 10-20% of oleaginous base content

Propylene Glycol Monostearate

Propylene Glycol Monostearate

Application:

Cake emulsifier which is made of propylene glycol monostearate, distilled monoglyceride and polyglycerol ester can reduce time while making cakes by assist egg whites to foam.

Dosage: 5-10% of ingredients

Margarine

Propylene glycol monostearate is usually used together with distilled monoglyceride, polyglycerol ester, sorbitan monooleate and lecithin. This mixture can make the emulsion of margarine more stable, as well as avoid sand texture. Meanwhile, it can prevent dilution and oil bleeding, as well as splashing and foam formation while frying margarine

Dosage: 9-12% of ingredients

Ice cream

Propylene glycol monostearate can promote agglomeration and coacervation of fat particles to form better three-dimensional network structure as framework of ice cream, meanwhile keep the bubbles stable. The ice cream structure may have good shape-retaining ability, preservation stability and good mouth feel.

Dosage: 0.5-1% of total weight

Non－Dairy Cream

It can improve the distribution of fat; shorten whipping time and promote volume and structure of foam. It makes foam stable and smaller with dry and hard appearance.

Dosage: 0.5-1% of total weight

Sugar Industry

It can reduce molasses purity, shorten sugar boiling time, increase sugar yield and improve quality by reducing ash and invert sugar content.

Dosage: 0.5-1% of sucrose weight

Daily Chemical Industry

For paste cosmetics, it can make product smooth, fine and stable.

Dosage: 5-10% of emulsifiers

Pharmaceuticals industry

Propylene glycol monostearate is used as emulsifier and stabilizer for unguent and emulsion.

Dosage: 10-20% of oleaginous base content

VIVID SP Cake Emulsifier

VIVID SP Cake Emulsifier

Appearance: Thick paste or waxy solid

Color: Brown

Taste: Neutral, little fatty

Taste: Neutral, little fatt

General characteristics:

VIVID SP Cake Emulsifier can beat up batter rapidly, shorten whipping time and increase shape stability of batter. It is an ideal emulsifier that gives enlarged loaf, provides delicate and soft texture and prolonged shelf life to finished products.

Distilled Monoglycerides Unsaturated

Distilled monoglycerides unsaturated

Hydrogenated vegetable oil based.

Appliction and function:

1. Bakery:

Bread: crumb softener, antistaling

Batters: improve fat dispersion

Noodles: improve stability and firmness

Cake mixes: crumb softener, antistaling

2. Dairy and Non-dairy product:

Infant formula milk powder: provide stable dispersion

Ice cream: impart dryness, overrun

Whip topping: improve stabilty and mouth feel

Pudding: improve dispersion

Imitation cheeses: reduce synerisis

3. Sauces: reduce skinning

4. Fats and oils: facilitate margarine spread emulsification

VIVID SP Cake Emulsifier

VIVID SP Cake Emulsifier

Appearance: Thick paste or waxy solid

Color: Brown

Taste: Neutral, little fatty

Taste: Neutral, little fatt

General characteristics:

VIVID SP Cake Emulsifier can beat up batter rapidly, shorten whipping time and increase shape stability of batter. It is an ideal emulsifier that gives enlarged loaf, provides delicate and soft texture and prolonged shelf life to finished products.

Steve snacks Whoopie pie ingredients

Functional components 
Functional ingredients in the shape of the final product, such as cakes and gum bulk filling texture and help. Steve snacks Whoopie pie in the functional components, the lowest%, from the highest, there is a wealth of bleached flour, eggs, water, modified corn starch, soybean oil, mono and diglycerides and glycerol, whey, baking powder, wheat gluten, salt, calcium acetate, sorbitan monostearate, skim milk, polysorbate, partially hydrogenated soybean oil and cottonseed oil. Guar and xanthan gum, mono and glycerol, polysorbate 60 and corn starch to add texture and thickening. 

Seasoning 
No seasoning, snacks Whoopie pie Steve just does not taste sweet and fluffy cake. Steve snacks in providing flavor ingredients Whoopie mono and diglycerides pie, sugar, cocoa, vanilla and a variety of natural and artificial flavors, total less than 5% of the formula, so they do not have details. 

Allergen 
Steve snacks Whoopie pie, there are five top eight allergens, including wheat, eggs, milk and soy products. Fifth allergens nuts, not because of their pie with nuts, the same plant other cakes and pies contain nuts. 

Nutrition Information 
3 ounces. Whoopie pie fat comes from a lot of oil mono and diglycerides, used for filling volume. Pie has 331 milligrams of sodium, total carbohydrates, 56 and 39 grams of sugar. Carbohydrates and sugar, mainly because a lot of sugar pie.

Polyglycerol Esters Of Fatty Acids

Character:

Ivory powder or flake solid, it can be dispersed into the hot water, can be dissolved into the ethanol and hot grease. It is a non-ionic emulsifier, HLB value is 3-4.

Applications:

It has emulsifying, resist aging and control the fat coacervation function 
Assist in deforming in the foam killer, assist in forming in ice cream, it is used in the candy, cake, bread ect. As additive, and prevents granulated sugar crystallization and the separation between the water and oil. 
1. Used in the butterine and made the latex atabilization. 
2. Increase emulsification in creamy sweet and galactosidase. 
3. It is used in bread to improve the construction of tissue, augment storage life anf increase the soft feeling and pliability. 
4. Can be used in emulsified, just like meat product, ice cream. 

VIVID SP Cake Emulsifier

VIVID SP Cake Emulsifier

Appearance: Thick paste or waxy solid

Color: Brown

Taste: Neutral, little fatty

Taste: Neutral, little fatt

General characteristics:

VIVID SP Cake Emulsifier can beat up batter rapidly, shorten whipping time and increase shape stability of batter. It is an ideal emulsifier that gives enlarged loaf, provides delicate and soft texture and prolonged shelf life to finished products.

Propylene Glycol Monostearate

http://www.massonadd.com/pid10192429/Propylene+Glycol+Monostearate.htm

Application:

Cake emulsifier which is made of propylene glycol monostearate, distilled monoglyceride and polyglycerol ester can reduce time while making cakes by assist egg whites to foam.

Dosage: 5-10% of ingredients

Margarine

Propylene glycol monostearate is usually used together with distilled monoglyceride, polyglycerol ester, sorbitan monooleate and lecithin. This mixture can make the emulsion of margarine more stable, as well as avoid sand texture. Meanwhile, it can prevent dilution and oil bleeding, as well as splashing and foam formation while frying margarine

Dosage: 9-12% of ingredients

Ice cream

Propylene glycol monostearate can promote agglomeration and coacervation of fat particles to form better three-dimensional network structure as framework of ice cream, meanwhile keep the bubbles stable. The ice cream structure may have good shape-retaining ability, preservation stability and good mouth feel.

Dosage: 0.5-1% of total weight

Non－Dairy Cream

It can improve the distribution of fat; shorten whipping time and promote volume and structure of foam. It makes foam stable and smaller with dry and hard appearance.

Dosage: 0.5-1% of total weight

Sugar Industry

It can reduce molasses purity, shorten sugar boiling time, increase sugar yield and improve quality by reducing ash and invert sugar content.

Dosage: 0.5-1% of sucrose weight

Daily Chemical Industry

For paste cosmetics, it can make product smooth, fine and stable.

Dosage: 5-10% of emulsifiers

Pharmaceuticals industry

Propylene glycol monostearate is used as emulsifier and stabilizer for unguent and emulsion.

Dosage: 10-20% of oleaginous base content

Mono And Diglycerides

Mono and diglycerides
Hydrogenated vegetable oil based.
Application and function:
For food:
1. Candies and chololates: ensure the oil and fats will not be separated, improve moisture resistance and mouth feel.
2. Ice cream: result in a fine texture and shape
3. Margarine: prevent oil and water from separating and bedding
4. Drinks: for drinks containing fat, it could play a role of stablizer.
5. Bread and cake product: mixed with other emulsifiers, it will result in fine shape, softness, flexibility and a longer shelf life.
6. Biscuits and cookies: better dispersion of fats will make biscuits more crispy.
For non-food:
It could be used as inner lubricant in PVC processing.
Application areas:
LGS is useful to stabilize the alpha-fat crystal crystal form of fats.They can be used in foodstuffs such as toppings, shortenings, and cakes to enhance the aeration property and to improve foam stabilization.

 

http://www.massonadd.com/pid10192430/Mono+and+diglycerides.htm 

Self-emulsifying Monoglycerides

Self-emulsifying monoglycerides

Hydrogenated vegetable oil based.

Application and function:

It could be used in manufacturing of peanut butter, chewing gum, coffee mate and noodles.

Distilled Monoglycerides Unsaturated

Distilled monoglycerides unsaturated
Hydrogenated vegetable oil based.
Appliction and function:
1. Bakery:
Bread: crumb softener, antistaling
Batters: improve fat dispersion
Noodles: improve stability and firmness
Cake mixes: crumb softener, antistaling
2. Dairy and Non-dairy product:
Infant formula milk powder: provide stable dispersion
Ice cream: impart dryness, overrun
Whip topping: improve stabilty and mouth feel
Pudding: improve dispersion
Imitation cheeses: reduce synerisis
3. Sauces: reduce skinning
4. Fats and oils: facilitate margarine spread emulsification