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BFP® 74K No Citric Acid
BFP® 74K No Citric Acid from PATCO is an alternate version of BFP® 74K, containing no citric acid. It has a monoglyceride content of 42% and a melting point range of 140°F to 147°F (60°C to 64°C).
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- Manufacturer: PATCO
- Product Line: PATCO Emulsifiers
- Product: Mono and Diglycerides
- Industries: Food & Beverage
- Authorized Countries: United States
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United States
Overview
BFP® 74K No Citric Acid is an innovative emulsifier additive developed by PATCO without the use of citric acid and is certified halal and kosher. It is recommended for a wide range of food applications across multiple product categories, such as margarine, peanut butter, frozen desserts, caramel, nougat, and fudge. This food emulsifier is derived from fully hydrogenated soybean oil and has a monoglyceride content of 42% to enhance emulsification, improve stability, and prevent phase separation in various food systems. It effectively works to deliver improved texture, mouthfeel, and consistent quality.
Specifications
Appearance: Flakes, beads, pastilles
Color: White to ivory
Melting point range, °F (°C): 140 to 147 (60 to 64)
Acid value: 0.0 to 4.0
Arsenic, ppm: 0.0 to 3.0
Free fatty acid, %: 0.0 to 2.0
Free glycerine, %: 0.0 to 1.0
Heavy metals, ppm: 0.0 to 10.0
Iodine value: 0.0 to 5.0
Lovibond color, yellow: 0.0 to 60.0
Lovibond color, red: 0.0 to 6.0
Melting point, °C: 59.0 to 65.0
Monoglyceride, %: 40.0
Peroxide value, meq/kg: 0.0 to 1.0
Residue on ignition, %: 0.0 to 0.5
Saponification value: 163 to 175
CAS number 85251-77-0
Primary Chemistry:
Mono- and diglycerides
Features & Benefits
- Non-ionic food emulsifier
- 42% monoglyceride content
- Non-hazardous
- Easy handling
- Excellent emulsification
- Aeration
- Extended shelf life
- Starch complexing
- Crystal modification
- Viscosity modification
- Wetting and dispersion agent
- Anti-stick
- Softening
- Enhances bite and mouthfeel
- Improves lubricity
- Improves freeze/thaw stability
- Kosher
Problems Solved
Difficult incorporation of emulsifiers into food systems Poor stability of water in oil systems for margarine Oil separation in peanut butter Poor chewing quality or texture of products
Applications
Tortillas and flatbread Confectionery Processed peanut and other nut butters Margarine Coffee whiteners Chewing gum Frozen desserts Caramel Nougat Fudge
Related Categories
Food & Beverage
Related Functions
Food & Beverage
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