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- Manufacturer: PATCO
- Product Line: PATCO Emulsifiers
- Product: Mono and Diglycerides
- Industries: Food & Beverage
- Authorized Countries: United States
BFP® 75
Fulfilled By ChemPoint
SKU
0139239
BFP® 75 is a top-quality emulsifying agent recommended for food-based applications, such as margarine, chewing gum, caramel, nougat, canned pudding, peanut butter, frozen desserts, and coffee whiteners. Derived from hydrogenated soybean oil and containing a minimum of 52% monoglyceride content, this ingredient provides versatile functionality and excellent reliability.
Package Sizes
Quantity
Documents
Specifications
Appearance: Flakes, beads, pastilles
Color: Ivory white
Odor: None
Melting point/freezing point, °C: 60 to 65
Density @ 80°C, g/mL: 0.923
Viscosity, dynamic @ 80°C, cP: 29.6
Free fatty acid, %: 0.0 to 1.0
Free glycerine, %: 0.0 to 1.5
Iodine value: 0.0 to 3.0
Lovibond color, yellow: 0.0 to 15.0
Lovibond color, red: 0.0 to 3.0
Monoglyceride, %: 52.0
Peroxide value, meq/kg: 0.0 to 1.0
CAS number 85251-77-0;
Primary Chemistry:
Mono- and diglycerides
Manufacturer
Product Line
Product
Industries
Authorized Countries
United States
Overview
PATCO's BFP® 75 is a high-performance, food-safe mono- and diglyceride emulsifier (CAS number 85251-77-0) derived from fully hydrogenated soybean oil and containing a minimum of 52% monoglycerides. It is formulated to deliver superior surfactant and stabilization properties across various food systems, such as margarine, chewing gum, caramel, nougat, canned pudding, peanut butter, frozen desserts, and coffee whiteners. It provides excellent emulsification, moisture-loss reduction, dispersion enhancement, and freeze–thaw stability, effectively stabilizing dispersion emulsions and improving texture, mouthfeel, dryness, and shelf life. BFP® 75 also functions as a lubricant, a release agent, a viscosity modifier, and a wetting and dispersion agent.
Features & Benefits
- Non-ionic food emulsifier
- 52% monoglyceride content
- Non-hazardous
- Easy handling
- Excellent emulsification
- Aeration
- Starch complexing
- Crystal modification
- Viscosity modification
- Wetting and dispersion agent
- Anti-stick
- 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
Margarine
Coffee whiteners
Chewing gum
Frozen desserts
Caramel
Nougat
Fudge
Canned pudding
Peanut butter
Related Brands
Food & Beverage
Related Categories
Food & Beverage
Related Functions
Food & Beverage
Global Supply Chain
Global Warehouse Network
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