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BFP® 550
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.
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- Manufacturer: PATCO
- Product Line: PATCO Emulsifiers
- Product: Mono and Diglycerides
- Industries: Food & Beverage
- Authorized Countries: United States
Fulfilled By ChemPoint
Fulfilled By ChemPoint
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Authorized Countries
United States
Overview
BFP® 550 from PATCO is a premium-quality food-emulsifying ingredient designed for a broad range of applications across bakery, confectionery, dairy, and processed foods. Composed of mono-and diglycerides derived from a proprietary blend of non-PHO vegetable oils, this additive contains 52% monoglycerides and antioxidants, such as tocopherols, ascorbic acid, and citric acid. It also provides formulations with excellent emulsification, stabilization, aeration, viscosity modification, wetting, dispersion, and more. It is kosher, halal, and mass-balance certified.
Specifications
Appearance: Semisolid paste, molten
Color: Off-white to pale yellow to amber
Melting point range, °F (°C): 109 to 118 (43 to 48)
Flash point: 495°F (257°C)
Density @ 61.5°C, g/m: 0.875
Viscosity, dynamic @ 80°C, cP: 50
Free fatty acid, %: 0.0 to 1.0
Free glycerine, %: 0.0 to 1.5
Lovibond color, red: 0.0 to 8.0
Monoglyceride, %: 52.0
Peroxide value, meq/kg: 0.0 to 1.0
CAS number 67701-32-0
Primary Chemistry:
Mono- and diglycerides
Features & Benefits
- Nonionic food emulsifier
- Contains tocopherols, ascorbic acid (vitamin C), and citric acid antioxidants
- 52% monoglyceride content
- Food safe
- Extends shelf-life stability
- Nonhazardous
- Easy handling
- Excellent emulsification
- Aeration
- Starch complexing
- Crystal modification
- Viscosity modification
- Wetting and dispersion agent
- Antistick
- Softening
- Enhances bite and mouthfeel
- Improves lubricity
- Prevents moisture loss
- Kosher
- Halal
Problems Solved
Difficult incorporation of emulsifiers into food systems
Poor chewing quality or texture of products
Applications
Shortening
Margarine and spreads
Whipped toppings
Imitation sour cream and dips
Coffee whiteners
Caramel
Tortillas and flatbread
Bakery icings
Related Categories
Food & Beverage
Related Functions
Food & Beverage
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