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Trancendim® 130 Non-GMO
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.
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- Manufacturer: PATCO
- Product Line: PATCO Emulsifiers
- Product: Distilled Monoglycerides
- Industries: Food & Beverage
- Authorized Countries: United States
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United States
Overview
Trancendim® 130 Non-GMO is a high-diglyceride ingredient (63–69% diglyceride content) engineered to drive controlled beta-prime crystallization in fat systems. That fine crystal network gives shortenings, margarines, and bakery fats the structure, texture, and stability they need to perform in modern formulations. In multi-phase systems like nut butters, fillings, and confectionery coatings, it reduces oil migration and improves slicing, release, and layering. Its fine bead form disperses quickly in high-speed processing, and its composition does not support microbial growth. Trancendim® 130 Non-GMO is compliant with 21 CFR 184.1505, certified Kosher Pareve by the Orthodox Union, Halal by IFANCA, and RSPO Mass Balance. It is manufactured in the United States.
Specifications
Form: Fine Beads
Color: Off-White to Pale Yellow
Melting point, °F/°C: 140–146 / 60–63
Diglyceride, %: 63.0 to 69.0
Free fatty acid, %: 0.0 to 1.0
Free glycerine, %: 0.0 to 1.5
Iodine value: 0.0 to 3.0
Sieve (10 mesh through), %: 99.0 min
CAS number: 85251-77-0
Primary Chemistry:
Mono- and Diglycerides
Features & Benefits
- Removes trans fats while preserving functionality
- Drives beta-prime crystallization for stable fat structure
- Reduces oil migration in fillings, nut butters, and coatings
- Improves efficiency in high-speed bakery processing
- Enhances slicing, release, and layering in baked goods
- Reduces greasiness and improves finished product appearance
- Extends shelf life
- Non-GMO
- Kosher Pareve (Orthodox Union)
- Halal (IFANCA)
- RSPO Mass Balance
- Domestically manufactured
Problems Solved
Trans fat elimination in shortening, margarine, and bakery fat formulations
Oil separation and fat bloom in nut butters, fillings, and compound coatings
Inconsistent texture from poor crystallization in spreads and laminated doughs
Surface greasiness and short shelf life in finished baked goods
Applications
Shortenings and margarines
Bakery fats for pastries, croissants, and laminated doughs
Donut frying shortenings
Nut butters and nut-based spreads
Confectionery fillings and compound coatings
Icings, frostings, and cream fillings
Related Categories
Food & Beverage
Related Functions
Food & Beverage
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