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- Manufacturer: PATCO
- Product Line: PATCO Emulsifiers
- Product: Ethoxylated Monoglycerides
- Industries: Food & Beverage
- Authorized Countries: United States
Xpando® Powder
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.
Quantity
Documents
Specifications
Form: Beads
Color: Off-white
Melting point, °F (°C): 129 to 140 (54 to 60)
Ethoxylated monoglyceride, %: 38.0 to 42.0
Free fatty acid, %: 0.0 to 1.2
Free glycerine, %: 0.0 to 1.0
Iodine value, %: 0.0 to 3.0
Moisture, %: 0.0 to 1.0
Monoglyceride, %: 30.0 to 35.0
Peroxide value, meq/kg: 0.0 to 1.0
Sieve (20 mesh through), %: 90.0
- Manufacturer: PATCO
- Product Line: PATCO Emulsifiers
- Product: Ethoxylated Monoglycerides
- Industries: Food & Beverage
- Authorized Countries: United States
Manufacturer
Product Line
Product
Industries
Authorized Countries
United States
Overview
Xpando® Powder is an innovative food emulsifier specifically recommended for baked good formulations like breads and rolls, aiding in improving dough quality and crumb softening. It effectively improves dough strength by enhancing the fiber binding within dough systems. Xpando® Powder has an ethoxylated monoglyceride content of 38% to 42% and a melting point range of 129°F to 140°F (54°C to 60°C). It is also halal and kosher certified for formulation versatility.
Specifications
Form: Beads
Color: Off-white
Melting point, °F (°C): 129 to 140 (54 to 60)
Ethoxylated monoglyceride, %: 38.0 to 42.0
Free fatty acid, %: 0.0 to 1.2
Free glycerine, %: 0.0 to 1.0
Iodine value, %: 0.0 to 3.0
Moisture, %: 0.0 to 1.0
Monoglyceride, %: 30.0 to 35.0
Peroxide value, meq/kg: 0.0 to 1.0
Sieve (20 mesh through), %: 90.0
Features & Benefits
- Food emulsifier
- 30% to 35% monoglyceride content
- Non-hazardous
- Easy handling
- Excellent emulsification
- Strengthens dough
- Crumb softener
- Improves the texture and quality of bread
- Improves flour binding
- Kosher
- Halal
Problems Solved
Difficult incorporation of emulsifiers into food systems
Poor chewing quality and texture of bread
Applications
Baked goods
Breads and rolls
Related Categories
Food & Beverage
Related Functions
Food & Beverage
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