Select Your Region
- Manufacturer: PATCO
- Product Line: PATCO Emulsifiers
- Product: Propylene Glycol Mono Esters
- Industries: Food & Beverage
- Authorized Countries: United States
SweetPro® V100
SweetPro® V100 is an integrated emulsifier blend from PATCO built on propylene glycol mono- and diesters of fats and fatty acids (PGME). Supplied as a pale yellow semi-solid paste, it delivers aeration, structure, and batter tolerance to cakes and other sweet goods.
Quantity
Documents
Specifications
Physical state: Semi-solid paste
Color: Pale yellow
Melting point: approximately 39 °C (103 °F)
Monoglyceride, %: 19.0 to 28.0
Free fatty acid, %: 0.00 to 1.50
Free glycerine, %: 0.00 to 2.00
Iodine value: 43.0 to 56.0
Lovibond color, red: 0.00 to 8.00
Peroxide value, meq/kg: 0.00 to 1.00
Primary Chemistry:
Propylene glycol mono- and diesters of fats and fatty acids (PGME), mono- and diglycerides, soy lecithin
- Manufacturer: PATCO
- Product Line: PATCO Emulsifiers
- Product: Propylene Glycol Mono Esters
- Industries: Food & Beverage
- Authorized Countries: United States
Manufacturer
Product Line
Product
Industries
Authorized Countries
United States
Overview
SweetPro® V100 is a propylene glycol monoester (PGME) emulsifier blend developed by PATCO for cakes, cake mixes, snack cakes, and other sweet goods. It combines PGME with mono- and diglycerides and soy lecithin to raise whipping ability and foam stability in batter systems and dry mixes, producing better volume and a finer, more uniform crumb structure. The blend also allows formulators to use liquid oils in batter applications in place of solid or emulsified shortening without losing volume. With a monoglyceride content of 19.0% to 28.0% and a melting point near 39 °C (103 °F), SweetPro® V100 is supplied as a pale yellow semi-solid paste in 50 lb cartons. It is Kosher Pareve certified by the Orthodox Union, classified as non-hazardous under OSHA HAZCOM Standard 29 CFR 1910.1200, and manufactured in the United States under 21 CFR 184.1505 and 21 CFR 172.856.
Specifications
Physical state: Semi-solid paste
Color: Pale yellow
Melting point: approximately 39 °C (103 °F)
Monoglyceride, %: 19.0 to 28.0
Free fatty acid, %: 0.00 to 1.50
Free glycerine, %: 0.00 to 2.00
Iodine value: 43.0 to 56.0
Lovibond color, red: 0.00 to 8.00
Peroxide value, meq/kg: 0.00 to 1.00
Primary Chemistry:
Propylene glycol mono- and diesters of fats and fatty acids (PGME), mono- and diglycerides, soy lecithin
Features & Benefits
- Integrated PGME emulsifier blend for sweet goods
- Delivers aeration, structure, and tolerance to cake systems
- Improves whipping ability and foam stability in batters and dry mixes
- Builds volume and improves crumb cell structure
- Allows liquid oil to replace solid or emulsified shortening in batters
- Crystal modifier that improves set time
- Contains citric acid antioxidant at 0.1% or less
- Does not support microbial growth
- Non-hazardous
- Kosher Pareve, Orthodox Union
- Compliant with 21 CFR 184.1505 and 21 CFR 172.856
Problems Solved
Low cake volume and coarse or uneven crumb
Poor batter aeration and unstable foam
Loss of volume when switching from shortening to liquid oil
Narrow batter tolerance across mixing and scaling variation
Staling in cakes and snack cakes
Slow or inconsistent set time
Applications
Cakes
Cake mixes
Snack cakes
Sweet goods
Baking mixes
Related Brands
Food & Beverage
Related Categories
Food & Beverage
Related Characteristics
Food & Beverage
Related Functions
Food & Beverage
ChemPoint Is Here to Help
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
