PATCO Products

Controlling or delaying crumb staling is important in the bakery market, so that products maintain fresh 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 bakers achieve the desired extensibility and elasticity. For batter systems, they help with fat dispersion, aeration, and air cell retention.

They also reduce saturated fat without sacrificing taste or functionality in products like donuts and danishes. Emulsifiers also enhance handling and storage stability so you can deliver the high-quality products that consumers are looking for.

Featured products:

• Distilled monoglycerides
• Emulsifier blends
• Esters
• Hydrates
• Hydrated emulsifier blends
• Lactylates
• Mono- and diglycerides

PATCO Products’ 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.

Featured products:

• Distilled monoglycerides
• Emulsifier blends
• Lactylates
• Mono- and diglycerides

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.

Featured products:

• Distilled monoglycerides
• Esters
• Mono- and diglycerides

The breadth of the 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.

Featured products:

• Distilled monoglycerides
• Emulsifier blends
• Hydrates
• Lactylates
• Mono- and diglycerides

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

Featured products:

• Distilled monoglycerides
• Mono- and diglycerides

PATCO Products' emulsification solutions offer versatility, serving as stabilizers, clouding agents, color enhancers and 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 that it retains its quality longer.

Featured products:

• Distilled monoglycerides
• Emulsifier blend
• Lactylates
• Mono- and diglycerides