Select Your Region
BFP® 65 PLM Non-GMO
BFP® 65 PLM Non-GMO is a mono- and diglyceride emulsifying paste from PATCO for food and beverage applications, providing especially good performance to processed shortenings and baked good formulations. It contains 52% monoglycerides and has a melting point range of 49°C to 56°C.
Quantity
Documents
- Manufacturer: PATCO
- Product Line: PATCO Emulsifiers
- Product: Mono and Diglycerides
- Industries: Food & Beverage
- Authorized Countries: United States
Fulfilled By ChemPoint
Fulfilled By ChemPoint
Manufacturer
Product Line
Product
Industries
Authorized Countries
United States
Overview
BFP® 65 PLM Non-GMO is a high-performance food emulsifying paste developed for use in a wide range of baked goods applications, such as processed shortenings . Its formulation is specifically optimized to improve the texture, stability, and quality of products, making it a preferred choice for manufacturers seeking reliable non-GMO ingredients. Comprised of 52% monoglycerides (CAS number 67701-32-0), BFP® 65 PLM Non-GMO delivers exceptional emulsification properties, ensuring consistent aeration, starch complexing, crystal modification, and viscosity modification in finished products. This nonionic and nonhazardous food emulsifier meets strict regulatory requirements, including kosher, non-GMO, and halal certifications.
Specifications
Appearance: Semi-solid paste, molten
Color: Pale yellow
Melting point/range: 49° to 56°C
Flash point: 330°F
Free fatty acids, %: 0.0 to 1.0
Free glycerine, %: 0.0 to 1.5
Iodine value: 40.0 to 50.0
Lovibond color, yellow: 0.0 to 40.0
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
- Non-ionic Food emulsifier
- Non-hazardous
- Easy handling
- Excellent emulsification
- Aeration
- Starch complexing
- Crystal modification
- Viscosity modification
- Wetting and dispersion agent
- Non-GMO
- Kosher
- Halal
- Mass Balanced
Problems Solved
Difficult incorporation of emulsifiers into food systems
Applications
Processed shortenings Baked goods
Related Categories
Food & Beverage
Related Functions
Food & Beverage
Have questions? Can't find the right product?
Ask our Experts
Have questions? Can't find the right product?
Ask our ExpertsWhen You're Ready
When You're Ready
View Support Articles
Talk to an Expert
Ask a Question
Get a Quote
Ask a Question
Request a Sample
Request a Document
Document Download
Thank you
Your document download will begin shortly.
ChemPoint will not under any circumstances release personal user information to individuals or companies. All information collection is solely used to support ChemPoint customers service communications. Read our Privacy Notice.
Thank you
Thank you for your inquiry and interest in ChemPoint.
We will respond to you shortly.
ChemPoint will not under any circumstances release personal user information to individuals or companies. All information collection is solely used to support ChemPoint customers service communications. Read our Privacy Notice.
Thank you
Thank you for your inquiry and interest in ChemPoint.
We will respond to you shortly.
ChemPoint will not under any circumstances release personal user information to individuals or companies. All information collection is solely used to support ChemPoint customers service communications. Read our Privacy Notice.
Request a Document
Document Download
The document currently is provided in the following languages from the supplier at this time.
Request a Document
Document Download
The document currently is provided in the following languages from the supplier at this time.
Are you in the correct region?
We’ve detected that you are located in a different region than the region selected on the website. Would you like to change your region?
Current Region: English - United States
