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^® 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.

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.

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.