Alphadim^® 90 PBK Non-GMO is a premium-quality food-grade emulsifier formulated by PATCO in fine bead form for easy handling and consistent quality. Derived from non-GMO hydrogenated palm stearine, this powder provides high purity with a monoglyceride content of 99.0%.

Alphadim^® 90 SBK is an innovative glyceryl monostearate (CAS Number 31566-31-1) emulsifier intended for food-based applications, such as processed foods, dairy products, and nondairy products, to improve stability and texture. It is produced by PATCO from hydrogenated vegetable oil and contains 90% monoglyceride content and has a viscosity of 31 cP at 90°C.

Atmos^® 300K is a high-performance emulsifier blend from PATCO containing 46% to 56% mono- and diglycerides and 10% to 13% propylene glycol. It improves the texture and stability of a versatile range of food products, such as confectionery, dairy, and nondairy products.

BFP^® 550 is a versatile, food-grade emulsifier in semisolid paste form, made from mono- and diglycerides of non-PHO vegetable oils, for a minimum monoglyceride content of 52%. It has a melting point range of 109°F to 118°F (43°C to 48°C) and a viscosity of 50 cP at 80°C.

BFP^® 65 PLM Non-GMO is a mono- and diglyceride emulsifying paste from PATCO for food and beverage applications, providing especially good performance to processed shortenings and baked good formulations. It contains 52% monoglycerides and has a melting point range of 49°C to 56°C.

BFP^® 74K is a top-quality, food-safe emulsifying agent made from fully hydrogenated soybean oil with 42% monoglyceride content. It is recommended for addition to margarine, peanut butter, caramel, coffee whiteners, chewing gum, frozen desserts, nougat, and fudge.

BFP^® 75 is a top-quality emulsifying agent recommended for food-based applications, such as margarine, chewing gum, caramel, nougat, canned pudding, peanut butter, frozen desserts, and coffee whiteners. Derived from hydrogenated soybean oil and containing a minimum of 52% monoglyceride content, this ingredient provides versatile functionality and excellent reliability.

PATCO's BFP^® 75 PLM Non-GMO is an advanced food-safe emulsifier made from hydrogenated palm stearine for a monoglyceride content of 52%. It is designed to improve stability, texture, and uniformity in applications, with reliable performance and easy incorporation.

Emplex^® is an innovative, food-grade emulsifying agent recommended for a wide range of applications to provide enhanced starch complexing and emulsification. It has a sodium stearoyl lactylate (CAS number 25383-99-7) base and appears as an off-white to light-tan powder flake with a viscosity of 320 to 380 cP at 82°C.

GMS^® 520 is a premium-quality, hydrated distilled monoglyceride ingredient valued for its excellent emulsification capabilities. It is recommended for food applications, like baked goods, to improve the quality and texture of finished products.

GMS^® 540 is an advanced hydrated emulsifying agent derived from a proprietary blend of vegetable oils for a minimum monoglyceride content of 35.0%. It is recommended for baked good applications, like breads and rolls, to improve the quality and texture of finished products.

Starplex^® 590 is a high-quality food emulsifier prepared by PATCO from a proprietary blend of vegetable oils to provide cake batters and other baked goods with exceptional functionality and performance. It contains a minimum of 90% monoglycerides and is available as an off-white to a pale-pink bead form.

Starplex^® 590F is a premium emulsifying powder from PATCO, formulated to deliver exceptional performance to food applications, such as baked goods and processed foods. It contains a minimum of 90% monoglycerides and is easier to incorporate into formulations than Starplex^® 590.

Surfax^® is a specialized, hydrated cake emulsifier containing a blend of sorbitan monostearate (CAS No. 9005-67-8) and sodium stearate (CAS No. 1338-41-6). It is available as an off-white hydrated paste and can be used in a wide range of cake batters, with the exception of angel food cake.

Trancendim^® 130 Non-GMO is a specialty diglyceride from PATCO, prepared from fully hydrogenated palm stearine. It structures and stabilizes fat systems in shortenings, margarines, and bakery fats while supporting trans fat elimination. This grade is nonhazardous, Non-GMO, and certified Kosher, Halal, and RSPO Mass Balance.

Trancendim^® 180 is a high-quality food emulsifier derived from fully hydrogenated soybean oil and fully processed for a higher diglyceride content of 63.0% to 69.0%. It is suitable for use in processed foods, confectionery, and baked goods, such as tortillas and shortenings, and provides excellent product consistency.

Verv^® is a specialized surface-active emulsifying agent that complexes with proteins and starches in food applications to increase product strength, shelf life, and quality. It contains calcium stearoyl-2-lactylate (CAS No. 5793-94-2) and is available as an off-white to light-tan powder with a melting point range of 113°F to 131°F (45°C to 55°C).

Xpando^® Powder from PATCO is a nonhazardous dough emulsifier and crumb softener designed to improve the quality of baked goods, such as breads and rolls. It is available as off-white beads and contains 38% to 42% ethoxylated monoglycerides.