PATCO Emulsifiers Selection Guide

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.

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.

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.