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- Manufacturer: PATCO
- Product Line: PATCO Emulsifiers
- Product: Distilled Monoglycerides
- Industries: Food & Beverage
- Authorized Countries: United States
Trancendim® 180
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.
Quantity
Documents
Specifications
Physical state: Solid beads
Melting point, °F (°C): 131 to 140 (55 to 60)
Dynamic viscosity @ 90°C, cP: 41
Solubility in water, mg/L: <1
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
CAS No. 85251-77-0
- Manufacturer: PATCO
- Product Line: PATCO Emulsifiers
- Product: Distilled Monoglycerides
- Industries: Food & Beverage
- Authorized Countries: United States
Manufacturer
Product Line
Product
Industries
Authorized Countries
United States
Overview
Trancendim® 180 is a specially formulated mono- and diglyceride (CAS number 85251-77-0) emulsifier from PATCO, formulated to provide a range of benefits when incorporated into food applications. Derived from fully hydrogenated soybean oil, this emulsifier contains 63.0% to 69.0% diglyceride content and is available in solid bead form with a melting point of 131°F to 140°F (55°C to 60°C). Upon use, Trancendim® 180 provides excellent functional benefits to baked goods, confectionery, and processed food formulations, delivering excellent structuring, crystal modification, and antisticking properties. Trancendim® 180 is nonhazardous and is kosher and halal certified.
Specifications
Physical state: Solid beads
Melting point, °F (°C): 131 to 140 (55 to 60)
Dynamic viscosity @ 90°C, cP: 41
Solubility in water, mg/L: <1
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
CAS No. 85251-77-0
Features & Benefits
- Food emulsifier
- Nonhazardous
- Easy handling
- Promotes structuring in oil systems
- Antisticking properties
- 63.0% to 69.0% diglyceride content
- Crystal modifier
- Structuring agent
- Reduces oil migration
- Kosher
- Halal
Problems Solved
Stickiness or damage to the final product of gluten-free products, such as tortillas
Oil migration in confectionery products or processed foods
Applications
Gluten-free products
Tortillas and flatbreads
Shortenings
Confectionery
Processed foods
Related Categories
Related Functions
Food & Beverage
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