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- Manufacturer: PATCO
- Product Line: PATCO Emulsifiers
- Product: Lactylates
- Industries: Food & Beverage
- Authorized Countries: United States
Verv®
Verv® is a specialized surface-active emulsifying agent that complexes with proteins and starches in food applications to increase product strength, shelf life, and quality. It contains calcium stearoyl-2-lactylate (CAS No. 5793-94-2) and is available as an off-white to light-tan powder with a melting point range of 113°F to 131°F (45°C to 55°C).
Quantity
Documents
Specifications
Appearance: Powder
Color: Off-white to light tan
pH: 5 to 7
Melting point range, °F (°C): 113 to 131 (45 to 55)
Particle size through US Sieve No. 20, %: 99
Acid value: 50.0 to 75.0
Calcium, %: 4.20 to 5.20
Ester value: 125 to 164
Gardner color: 0.0 to 11.0
Lactic acid, %: 32.0 to 38.0
CAS number 5793-94-2
Primary Chemistry:
Calcium stearoyl-2-lactylate
- Manufacturer: PATCO
- Product Line: PATCO Emulsifiers
- Product: Lactylates
- Industries: Food & Beverage
- Authorized Countries: United States
Manufacturer
Product Line
Product
Industries
Authorized Countries
United States
Overview
Verv® is a calcium stearoyl-2-lactylate (CAS No. 5793-94-2) emulsifying agent from PATCO specially engineered to improve the quality and performance of food-based applications. As a unique surface-active agent, this ionic emulsifier interacts with proteins and starches to increase dough strength, extend shelf life, and improve whipping of systems. It also enhances the emulsion stability of formulations to improve the overall product texture and appearance.
Specifications
Appearance: Powder
Color: Off-white to light tan
pH: 5 to 7
Melting point range, °F (°C): 113 to 131 (45 to 55)
Particle size through US Sieve No. 20, %: 99
Acid value: 50.0 to 75.0
Calcium, %: 4.20 to 5.20
Ester value: 125 to 164
Gardner color: 0.0 to 11.0
Lactic acid, %: 32.0 to 38.0
CAS number 5793-94-2
Primary Chemistry:
Calcium stearoyl-2-lactylate
Features & Benefits
- Ionic food emulsifier
- Surface active agent
- Non-hazardous
- Easy handling
- Excellent emulsification
- Strengthens dough
- Extends shelf life
- Improves texture
- Improves emulsion stability
- Improves sheeting and release
- Reduces stickiness
- Kosher
- Halal
Problems Solved
Difficult incorporation of emulsifiers into food systems
Poor chewing quality or texture of bread
Sticking of product to wrappers, equipment, etc.
Poor emulsion stability
Applications
Baked goods
Processed potatoes
Related Categories
Food & Beverage
Related Functions
Food & Beverage
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