Controlling or delaying crumb staling is important in the bakery market, so products maintain freshness on the shelf longer. PATCO Products’ emulsifiers can be used in bread, cookies, cakes, batters and other applications to achieve the desired eating quality of the baked goods, such as better slicing, delayed staling, improved crumb softness and crumb moistness.

Emulsifiers are also process enablers. In yeast-raised applications, they minimize dough stickiness, improve dough handling and help you achieve the desired extensibility and elasticity. For batter systems, they help with fat dispersion, aeration, and air cell retention.

Reduce saturated fat without sacrificing taste or functionality in products like donuts and Danishes, or use healthier oils in baking. We also have emulsifiers to enhance handling and storage stability so you can deliver the high-quality products consumers are looking for.

Our dairy and non-dairy emulsification offering is extensive, providing essential functionality such as fat dispersion, stability (frozen and thawed), texture and water-holding capacity in coffee whiteners, ice cream and soft serve, whipped toppings, puddings and more. They help tailor ingredient interactions and structuring these systems to deliver desired eating and drinking qualities.

Emulsifiers such as BFP®, Starplex®, 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. Besides just shortenings and margarines, they are used in peanut and nut butters as well as icing, frosting, and crème filling applications.

The breadth of our emulsifier range also provides advantage in meeting manufacturers’ needs in the diverse processed foods category, where it helps achieve important quality attributes in breakfast cereals, dehydrated potatoes, pasta, and sauces. Emulsifiers are added as an aid to reducing the surface tension improving the droplet size distribution and to increase stabilization of the finished product. Emulsifiers thereby improve the texture and eating properties and increase their shelf life.

PATCO Products’ emulsifier range addresses key attributes of candy quality by helping to improve mouthfeel and bite as well as product stability. To reduce oil migration in confectionery fillings, avoid stickiness in chewing gum, or even improve the texture of syrups, find out about the benefits provided by our emulsifiers.

Our emulsification solutions offer versatility, serving as stabilizers, clouding agents, color enhancers and/or flavor dispersants in a wide range of beverage types, from cream liqueurs to sports drinks. Whether you’re producing a protein shake or a nutritional booster, we can help ensure it retains its quality longer.