Mono and diglycerides, which are very popular throughout the food industry, are the most commonly used emulsifier. They are made by reacting glycerine with specific fats, oils or fatty acids to achieve 25%-60% monoglyceride content. The primary usage of mono & diglycerides is in bakery prepared mixes; shortenings and margarines; convenience and processed foods; and frozen desserts. Normally, they are used along with a fat system, and frequently in conjunction with other emulsifiers. The BFP line of mono & diglycerides is available in multiple physical forms (liquids, plastics, flakes, beads and powders) for convenience and use in a broad range of applications.

Alphadim® and Starplex® product lines of PATCO Products are mono and diglycerides that have been further processed to increase their monoglyceride content to above 70%. Although they share the same basic applications as the BFP product line, this concentrated form has better water dispersibility. With its higher surface volume, Starplex® is better-suited for direct addition (i.e. at the bowl) to provide crumb softening or aid in extrusion. The Alphadim® line of distilled monoglycerides is available in many physical forms: fine powder, powder, bead, block and liquid. Powdered versions offer good dispersibility into mixes and dry applications, while block and liquid forms are more suited for delivery via shortenings.

The GMS® product line utilizes a hydration process to create a monoglyceride with a higher surface area than powdered versions like Starplex®. These products can be incorporated directly at the bowl and are especially well-suited for “no-time” or “straight” doughs that have much shorter mixing times. Hydrates are often used in cereal-based applications such as bread, pasta, rice noodles, and cakes.

Trancendim® is our brand family of PATCO Products mono and diglyceride products that have been further processed to increase the diglyceride content. They can be utilized to promote or enhance the structure of shortenings and margarines, allowing removal of trans-fat and/or reduction of saturated fat. In peanut & nut butters and filler fats, this same functionality minimizes or delays oil separation and migration, ensuring a better eating quality for these applications. Further, these products’ unique surface interactions allow for improved slicing and release properties for baked and extruded foods.

Lactylates, or lactic acid esters of fatty acids, are a unique class of surface-active agents (ionic emulsifiers) that interact with both protein and starches. In baked goods, they are effective dough strengtheners and conditioners. They also provide emulsion stability and texture modification in a variety of food products. There are three products within this category: Emplex® – sodium stearoyl-2-lactylate (SSL), Verv® – calcium stearoyl-2-lactylate (CSL), and Patco® 3 (a mixture of SSL and CSL). Please contact us if you’d like to find out about our specialty lactylates for Polymer Additives and Personal Care Markets.

PATCO Products’ Propylene Glycol Mono Esters (PGME). Made specifically for baking mixes, cakes, sweet goods, snack cakes, and whipped toppings. This emulsifier system enhances aeration to create better volume and crumb structure.

We have many specialty products and blends for specific applications. The following table is not all-inclusive, so please feel free to contact your PATCO Products Representative for specific products and applications.