At PATCO Products, we’re well-versed in exploring and applying innovative polymer additive technology. We have nearly 40 years’ experience in the plastics industry and apply our knowledge to each of our collaborations with customers. Our range of PATIONIC® polymer additives delivers exactly what compounders and producers need: anti-static agents, lubrication/mold release, color dispersants, acid neutralizers, and anti-fog agents – because they’ve been shaped by our experience and what we’ve learned through decades of co-creation. With  biorenewable agriculture sourcing, our polymer additives may contribute to carbon footprint reductions.

Emulsifiers are used in a variety of dairy and non-dairy applications providing key interactions with the fats and proteins. As a process enabler, they serve to reduce surface tension thereby improving droplet size distribution, which directly can improve stability, shelf life, and whitening properties. In addition, for aerated deserts such as ice cream and whipped toppings, during tempering of the liquid emulsion, emulsifiers displace the protein from the interface and promote fat crystallization which enables agglomeration for air cell stabilization provided during the mechanical sheer. Our emulsifiers and enablers within this market include Alphadim®, BFP®, Starplex®, Emplex®, Tandem®.

Emulsifiers such as BFP®, Starplex®, Alphadim®, and Trancendim® offer a variety of functions depending on the type of fat and oil based applications: modifying crystallization properties, preventing separation, improving spreadability, reducing saturated fat content, and improving eating quality.

Emulsifiers are added to processed foods as an aid to reducing the surface tension improving the droplet size distribution and to aid in the stabilization of the finished product. PATCO Products’ Alphadim®, Starplex®, BFP® Trancendim®, Verv®, Emplex®, Tandem®, Atmul®, and Atmos® thereby improve the texture and eating properties and increase shelf life.

Emulsifiers can preserve moisture and softness in pet foods and animal feed. Our BFP®, Alphadim®, and Starplex® lines aid extrusion and prevent fat separation, which help maintain flavor and texture.

The role of emulsifiers in standardized and non-standardized chocolates is to reduce plastic viscosity to improve flow properties and to reduce yield value for enrobed confections. In addition, emulsifiers can modify the crystal behavior in chocolates to improve gloss, snap, and texture. For caramels, toffees, and chewing gums, emulsifiers are utilized to improve texture, mouthfeel, and shelf life. Our confectionary emulsifier products include Alphadim®, BFP®, Starplex®, Tandem®.

Emulsifiers including Alphadim®, BFP®, Tandem®, Atmul®, Atmos®, and Emplex® reduce the surface tension and improve droplet distribution during processing and shelf life enhancing texture, and improving the overall sensory experience of the finished beverage.

PATCO Products is proud to offer multi-functional emulsifiers and surfactants derived from biorenewable agricultural sourcing for simpler formulations. Our emulsifiers and surfactants help you satisfy consumer demand for natural personal care products with fewer ingredients. In addition, they are non-toxic, non-irritating to eyes and skin, and easy to incorporate into your formulations.

Emulsifiers used in food applications can also act as excipients in oral and topical formulations. For tablets, they help the tablets stay together. Other emulsifiers help create emulsions or allow for even dispersal of colors, fat-soluble vitamins, and colorants.

Waxes derived from vegetable fats & oils can be used in candle-making, both blended with petroleum waxes or as 100% vegetable-base. Emulsifiers such as Alphadim®, BFP®, Trancendim® and Pationic® can aid solidification, reduce pull away from the jars, and aid burn and scent throw for candles.