Masson Group Company Limited

2007-10-31

Masson Group Company Limited, the former Guangzhou Light Industry Institute, is one of the leaders in China's food science and technology industry. Our VIVID brand was initially developed in the beginning of the 1980s. As a professional, sincere and reliable business partner, we are always dedicated to developing and providing customized products.

The key products are distilled monoglycerides, mono and diglycerides, polyglyerol ester of fatty acids, propylene glycol monostearate, sorbitan monostearate, sorbitan tristearate, anti-foaming agent, cake emulsifierer and casein phosphopeptide.

Masson Group has been granted ISO 9001 Quality Management System Certificate. Our Vivid Brand distilled monoglyceride, Glyerol Monostearate, Mono and Di-Glycerides, Polyglycerol Esters of Fatty Acid, Propylene Glycol Esters of Fatty Acid and Sorbitan Monostearate (Span 60) have been HACCP, HALAL and Kosher certified.

Contact Us

Address: No.48, Shamian Nan Street, Liwan District, Guangzhou, China
Zip: 510130
Tel: 86-20-81215865
Fax: 86-20-81215535
Person: Jasmine Deng/Even Wang/Zoe Zuo
E_mail;
Website: http://www.massonadd.com

Distilled Monoglycerides-Self-emulsifying monoglycerides

2010-9-3 9:00:51

Hydrogenated vegetable oil based.

Application and function:

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

Distilled Monoglycerides-Distilled monoglycerides unsaturated

2010-9-3 9:00:51

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

Distilled Monoglycerides-Distilled monoglycerides saturated

2010-9-3 9:00:51

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.

Mono and diglycerides-Mono and diglycerides

2010-9-3 9:00:51

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.

other emulsifiers-Propylene Glycol Monostearate

2010-9-3 9:00:51

Application:

Cake:

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

other emulsifiers-Sorbitan Monostearate (Span 60)

2010-9-3 9:00:51

Hydrogenated vegetable oil based.

Application and function:

For food use:

It could be used in manufacturing cake emulsifier, cold drinks, dairy products, milk candies, ice cream, bread, cake products, malted milk and chocolate as emulsifier and dispersing agent. In ice cream production, sorbitan monostearate will not only act as expansion agent but also will prevent the β‘-crystal of fats from becoming β-crystal, which will prevent the product from being coarse.

1. Emulsifier: ice cream, bread, cake, chocolate, coconut milk, juice, milk, milk candies, margarine and etc.
2. Dispersing agent: it enables juice, coconut powder to equably disperse in water while the foams can be reduced, which will improve stability and freshness.

3. Clouding agent: when used in cold and colored drinks, it can improve the mouth feel of the drink as well as be used as the emulsifying and dispersing agent of Vitamin A and D.

For non-food use:

Anti-static agent and oiling agent: used in medicine, cosmetics, pesticide, coating material, plastic emulsifier and textile industry.

Cake Emulsifier-VIVID Instant Cake Emulsifier

2010-9-3 9:00:51

Appearance: Thick paste or waxy solid

Color: Light yellow

Taste: Neutral, little fatty

Color: Light yellow

Taste: Neutral, little

General characteristics:

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.

Cake Emulsifier-VIVID SP Cake Emulsifier

2010-9-3 9:00:51

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.

Anti-foaming agent-Anti-foaming agent for soy milk

2010-9-3 9:00:51

Yingu anti-foaming agent can eliminate foam rapidly. It's easy and simple to handle.

Dosage: 0.3% by weight of dry beans

Define Emulsifier

2010-9-3 9:00:40

Emulsifiers are a broadly used material. They can be found in foods as well as the world of science. What is an Emulsifier? An emulsifier is a form of surfactant (wetting agent) that keeps liquids separated. A common example is separating oil and water. The History of Emulsifiers The oldest form of an emulsifier was beeswax--used as far back as the times of the ancient Greek. In the late 19th and early 20th centuries, natural foods began being used as emulsifiers. By the 1980s, artificial emulsifiers were being manufactured in laboratories. The Significance of Emulsifiers As well as forming an emulsion, emulsifiers also act with other food compounds such as proteins and carbohydrates, and serve as an agent in the formation of starch. Types of Emulsifiers There are two main types of emulsifiers. The main difference between the two is the resistance of the fluids (viscosity). Viscous emulsifiers diffuse slower and less viscous emulsifiers diffuse quicker. Uses of Emulsifiers Emulsifiers are used and can be found in a range of places. Foods such as margarine, cake mix, egg yolk, cheese, peanut butter, chewing gum, soy beans and sauces are used as and contain emulsifiers. Without emulsifiers, a lot of our foods would not be edible.

Distilled Monoglycerides for extensive use

2010-8-13 21:05:52

Distilled Monoglycerides is an important and effective food additive because of its emulsification, dispersibility, stabilization, frothing, antiaging. It is widely applied in food, medicine, pharmacy, plastic, packing industrial, cosmetic and so on. It is a wholly safe food additive . Let us look other purposes for distilled monoglycerides. Distilled monoglycerides can form the complex with the protein and starch. It could prevent starch from recrystallizing after cooling because of formation of infusible complex with straight chain form starch. Also it can prevent the starch from aging, keeping the food which are rich in the starch including bread, cake, potato goods fresh, soft for a long time. At present, complex value of distilled monoglyceride, which is 92 comparing to complex indexes of ester is only 28., is highest in all kind food emulsification, according to its straight chain starch complexing effect. The application on the beverage and instant food. Distilled Monoglyceride is added into beverage, which is rich in the oil and protein, to improve notably dissolution and stability, and to avoid delamination and deposit Also it can provide product with fragrance and color. Its hot stability is good and it is suitable to be used in production of beverage.

Monoglyceride

2010-9-2 16:55:02

A monoglyceride, more correctly known as a monoacylglycerol, is a glyceride consisting of one fatty acid chain covalently bonded to a glycerol molecule through an ester linkage. Monoacylglycerol can be broadly divided into two groups; 1-monoacylglycerols and 2-monoacylglycerols, depending on the position of the ester bond on the glycerol moiety. Monoacylglycerols can be formed by both industrial chemical and biological processes. They are formed biochemically via release of a fatty acid from diacylglycerol by diacylglycerol lipase. Monoacylglycerols are broken down by monoacylglycerol lipase. Mono- and diglycerides are commonly added to commercial food products in small quantities. They act as emulsifiers, helping to mix ingredients such as oil and water that would not otherwise blend well. The commercial source may be either animal (cow- or hog-derived) or vegetable, and they may be synthetically made as well. They are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. When used in bakery products, monoglycerides improve loaf volume, and create a smooth, soft crumb. One special monoacylglycerol, 2-arachidonoylglycerol, is a full agonist of the cannabinoid receptors.

The status and progress of the foaming agent

2010-7-22 3:14:31

Polymer foam is braced by the release of timely processing of the gas to form a porous polymer material of a class of additives, according to the mechanism of gas formation is divided into physical blowing agents and chemical blowing agents. Physical blowing agents More types of physical blowing agents, traditionally mainly CFC compounds CFCS, as will destroy the ozone layer, ten years have been seeking and the development of domestic alternative to the ideal, and has basically three kinds of solutions. Currently, PU soft foam production mainly HCFC-141b, HCFC-22 as a transitional product, but a better alternative substances and should be HFC-245fa HFC-365mfc. Chemical blowing agent As chemical blowing agent used many different types of material, such as N-nitrosourea compounds, azo compounds, hydrazide compounds, are mainly varieties of azodicarbonamide blowing agent (ADC), foaming agent DPT, OBSH etc. , which accounts for the chemical blowing agent ADC abroad 90% of consumption in China accounted for more than 95%. The following will focus on the application of ADC blowing agent and the modification of progress. ADC foaming agent China is the world's largest producer and supplier of ADC, the annual production capacity of 150,000 tons, about the world's total production of nearly 50%, from 1995 to 2003 average annual growth rate of about 18% capacity, the manufacturer about 30 are more than 30 provinces and cities across the country, including Jiangsu Sopo Group, Zhejiang Juhua Group, Jiangxi Electrochemical Factory, Ningxia Hydro-ton annual capacity has reached the level; production equipment has many improvements, such as sodium hypochlorite production equipment, large-scale, continuous; condensation tank, large scale oxidation reactor; switch to continuous drying process and so on. Blowing agent OBSH Blowing agent OBSH is commonly used in plastics and rubber industry low foaming, mainly by reaction with hydrazine hydrate, after ether sulfonate derived from the advantage of lower decomposition temperature, decomposition does not require additional additives, for a variety of synthetic materials ; very low toxicity, suitable for contact with food packaging materials; electrical insulation properties; have the dual role of curing agent and blowing agent; fine uniform foam. First developed by Japan, the use of wires and cables in the field of UHF are popular and widely used. Now has developed a variety of foreign OBSH modified series products, such as Japan Yonghe into the N # 3000,5000,100 S, 100M and other OBSH modified products. China also OBSH for research and development, the current Shanxi Chemical Industry Research Institute, Hangzhou Haihong companies built small-scale production plant. However, due to its relatively high prices, has limited application.

Do not fight the battle unprepared ---- Yonghe factory fire drill

2010-7-13 4:37:36

Taking precautions can occupy the most favorable time in the face of disaster and significantly reduce casualties. In order to be prepared to fight to improve fire safety of emergency disposal plant rescue contingency and combat capability, on March 19 in the full cooperation of all employees, Yonghe oil-based factory fire drill was held. Management team, mechanical and electrical, packaging, and full staff participated this event, and the entire process included quick evacuation, fire dispatch, fire fighting equipment and high pressure fire fighting. When the fire alarm sounded, all staffs quickly evacuated from the plant with their mouths and noses covered in good order. Holding hand-held tools, eight duty firefighters showed up quickly and timely with fire service installation and fire hat. They equipped the pipes skillfully and started to put out the fire. As careful plan was made in advance, we responded quickly that the drill just took 30 minutes. This fire drill enhanced everyone’s safety awareness and the coordination and response capacity of all departments in the face of fire. We all said, even if it is really a fire, we will face it bravely.

Types of Food Emulsifiers

2010-7-6 3:30:26

The most frequently used raw materials for emulsifiers include palm oil, rapeseed oil, soy bean oil, sunflower oil or lard/tallow. Egg happens to be the oldest emulsifier. Basic emulsifier production involves combining oil (triglyceride) with glycerol that results in monoglyceride. The type of triglyceride used in the reaction determines the type of emulsifier obtained. Unsaturated triglycerides produce fluid products such as oil while saturated triglycerides result in pasty or solid structures like butter. Monoglycerides can be combined with other substances, such as citric acid and lactic acid, in order to increase their emulsifying properties. On the basis of their hydrophilic groups, there are basically four categories of natural food emulsifiers and emulsifiers. These are -Anionics -Non-ionics -Cationics -Amphoterics Food Emulsifier -Egg Yolk emulsifying agent lecithin -Honey -Mustard -Soy lecithin -CSL Calcium Stearoyl Di Laciate -PolyGlycerol Ester (PGE) -Sorbitan Ester (SOE) -PG Ester (PGME) -Sugar Ester (SE) -Monoglyceride (MG) -Acetylated Monoglyceride (AMG) -Lactylated Monoglyceride (LMG)

What is an Emulsifier?

2010-6-24 22:37:49

An emulsifier is a molecule with one oil-friendly and one water-friendly end. Water friendly end in food emulsifier is called hydrophilic tail and oil-friendly end is called hydrophobic head. Food emulsifiers are also called emulgents. In this way droplets of oil are surrounded by the emulsifier molecule, with the oil core hidden by the water-friendly tails of the emulsifier. A classic natural emulsion is milk, which is a complex mixture of fat suspended in an aqueous solution. Nature's emulsifiers are proteins and phospholipids (lipids means fat soluble phosphate is water soluble). Egg is commonly used as an emulsifier.

FIC, face to face communication

2010-6-24 5:16:47

The 14th China International Food Ingredients Exhibition was held in Shanghai from March 23 to 25. Masson Group Food Science and Technology Company sent a elite team consists of sales, marketing and technical persons, showing a professional, sincere, trustworthy company image while receiving a number of important domestic and foreign customers. The face to face communication not only solved the current problems in cooperation, but also enhanced customer confidence, contributed greatly to the customer purchase intention. Ultimately due to excellent exhibition structures, warm and efficient negotiation as well as complete information collection, Masson has successfully completed the task, laying a more solid foundation for future development.

Walked brilliant two decades, witnessed a record of high degree

2010-6-24 5:17:05

The forth second member congress and the forth expansion council of China Food Additives and Ingredients Association was held at Ever bright International Hotel hosted by the Party Secretary Guo Xingyu of Masson Group. Miss Pan Beilei , the CPPCC Standing Committee and vice president of China Light Industry Association, attended the meeting and delivered an important speech, praised that after 20 years of unremitting efforts, the Association now has high-profile and good reputation, attracting the attention of the global counterparts as an important bridge for domestic and international exchanges and cooperation.

Baking Event

2010-6-24 5:17:22

The thirteenth China International Bakery Exhibition was held at the Shanghai New International Expo Center from May 12 to 15. Masson Group Food Science and Technology Company organized elite from sales, marketing, research and other departments to actively carry out preparatory work for the exhibition, showing Masson’s good image to visitors from home and abroad. During the exhibition, our company’s baking products of “Yingu” and “VIVID” brand was popular. In the communication with old and new customers, we reached a consensus that a good brand must rely on products and service of good quality. With the formal implementation of food safety law, Masson abides by laws and regulations, and we promise to continue to provide customers with safe, high quality products and contribute to a sound development for the food industry. During the exhibition, the “Friend of Yingu" club area was packed. By our warm and sincere presentation, the members rushed out to join the club, followed by a gift shortage, but members’ enthusiasm continued unabated. We were pleasantly surprised to find that statistics showed the number was up to 305, breaking the previous record. This made us feel excited and let us see the power of the brand. "Friend of Yingu" has entered the tenth year. As "A Sincere Friends of baking” We will continue to focus on the needs of bakers and strive to help them achieve their dreams, so that “Yingu" can radiate more powerful brand charm for us in the baking industry to achieve win-win!

See you at FIA Jakarta 2010

2010-7-13 4:42:34

Masson Group will participate in FIA Jakarta 2010 this September. We are hoping to meet you there! Avenue: Jakarta International Expo Hall D2 Arena PRJ, Kemayoran Jakarta, Indonesia Tel: +62 21 2664 5000 Dates: Wednesday 29 - Tuhursday 30 September 2010 - Friday 1 October 2010 Booth No.: B17