BFP® Mono- & Diglycerides

BFP® is PATCO’s flagship line of mono- and diglyceride emulsifiers designed to deliver consistent performance across bakery, fats & oils, confectionery, processed foods, and frozen desserts.

With a broad range of performance profiles and multiple physical forms, BFP® helps improve emulsion stability, aeration, texture, and shelf life while supporting reliable processing across diverse formulations and conditions.

Key Benefits:

• Improves emulsion stability & texture in shortenings, margarines & baked goods

• Enhances aeration & volume in cakes, icings & whipped systems

• Delays staling & extends shelf life via starch complexing

• Provides consistent performance across applications & conditions

• Offers flexible formulation with multiple physical forms

Emplex® & Verv ® Lactylates

Emplex® and Verv® are PATCO’s high‑performance lactylate emulsifiers engineered to deliver reliable functionality across bakery, sauces, dairy alternatives, processed foods, and other emulsified systems.

With strong protein-starch interactions and versatile performance profiles, our lactylates help improve dough strength, texture, volume, and shelf life, while enhancing emulsion stability, mouthfeel, and processing consistency across a wide range of formulations and conditions.

Key Benefits:

• Stronger, more elastic dough for better volume & machinability

• Delays staling, extends freshness & shelf life

• Softer crumb and improved texture in breads, rolls, cakes & tortillas

• Stable emulsions with smooth mouthfeel in dairy, sauces & gravies

• Versatile across bakery & processed foods

• Easy dispersion ensures efficient, consistent processing

GMS® Hydrates

GMS® is PATCO’s line of hydrated monoglycerides engineered to deliver rapid dispersion, superior starch functionality, and reliable performance across bakery and cereal-based applications.

With its high‑surface‑area hydrated format, GMS® enables fast incorporation, shorter mixing times, and improved dough handling, making it ideal for “no‑time” and “straight” dough systems. It enhances softness, stability, volume, and shelf life while supporting efficient pumping and metering across modern high‑speed production lines.

Key Benefits:

• Speeds up processing with rapid dispersion & easy metering

• Improves crumb softness, texture & shelf life via starch complexing

• Ideal for no-time dough systems, no activation needed

• Ensures stable performance in both small-scale & high-speed production

• Simplifies formulations while maintaining quality & functionality

Alphadim® Distilled Monoglycerides

Alphadim® is PATCO’s premium line of distilled monoglycerides engineered for superior crumb softening, starch complexing, and emulsification across bakery, confectionery, and dairy applications. With high purity and consistency, it delivers enhanced dough stability, crumb texture, and extended shelf life. Available in powders, beads, blocks, and pastes, Alphadim® integrates easily into diverse processes, whether in breads, cakes, shortenings, or creamers for dependable, clean-label performance.

Key Benefits:

• Extends freshness & delays staling through stable starch–emulsifier complexes

• Improves dough tolerance, texture & volume for softer, uniform crumb

• Enhances aeration & emulsification for stable batters and better mouthfeel

• Supports clean-label formulations by replacing traditional conditioners

• Delivers consistent quality across storage & processing conditions

• Optimizes fat-phase performance in shortenings, margarines & emulsified systems

Starplex® High Purity Distilled Monoglycerides

Starplex® is PATCO’s high-purity distilled monoglyceride (90+%) that delivers superior starch complexing, emulsification, and aeration in bakery, confectionery, and processed foods. Available in powder and bead form for fast, even dispersion, it improves crumb softness, dough tolerance, and volume while delaying staling to extend shelf life. Ideal for breads, cakes, tortillas, pasta, and extrusion applications.

Key Benefits:

• Delays staling, extends freshness, and maintains softness

• Improves crumb texture, volume & uniformity in baked goods

• Enhances fat/oil dispersion for consistent processing

• Supports cleaner dough release & machinability in high-speed lines

• Complexes with starch to provide a softer crumb

• Improves texture & stability in cereals, snacks & grain-based products

Trancendim ® Saturated Diglycerides

Trancendim® is PATCO’s line of high‑diglyceride ingredients engineered to structure and stabilize fat systems while enabling the reduction or elimination of trans fats. By driving controlled beta‑prime crystallization, Trancendim® delivers the fine crystal network needed for superior texture, stability, and functionality in shortenings, margarines, and bakery fats.

With its advanced lipid‑structuring capability, Trancendim® reduces oil migration in nut butters, fillings, and multi‑phase systems while improving slicing, release, and layering performance in baked and extruded foods. It provides formulators with a reliable, high‑efficiency solution for achieving clean‑label fat performance across modern high‑speed production environments.

Key Benefits:

• Removes trans fats while preserving functionality

• Improves efficiency in high-speed bakery processing

• Delivers stable structure for spreads, pastries, donuts, and fillings

• Reduces greasiness, enhances appearance, and extends shelf life

• Enables clean-label, health-focused reformulations without quality loss

SweetPro ® PGME

SweetPro® is PATCO’s specialty line of propylene glycol mono‑ and diester (PGME) emulsifiers engineered for high‑aeration bakery and sweet goods applications.

With strong whipping performance and excellent dispersibility, SweetPro® enhances batter aeration, foam stability, volume, and crumb structure in cakes, snack cakes, dry mixes, and whipped toppings. By supporting reliable processing—even when using liquid oils in place of solid fats—SweetPro® helps improve texture, moisture retention, and overall product quality across a wide range of formulations.

Key Benefits:

• Produces lighter, fluffier cakes & sweet goods with improved aeration & volume

• Softens crumb and reduces peaking/cracking in layer cakes

• Stabilizes emulsions & foams for consistent production results

• Enables fat reduction by replacing solid fats with liquid oils

• Simplifies processing with fast dispersion & shorter mixing times

• Extends freshness and shelf life through moisture retention & structure control

Pationic®

Pationic® is PATCO’s specialty line of glycerol ester and lactylate‑based polymer additives engineered to enhance processing performance in polyolefins, PVC, and engineering thermoplastics.

With reliable migration and broad compatibility, Pationic® delivers effective antistatic, antifog, lubrication, dispersion, mold‑release, and acid‑neutralizing performance across diverse resin systems. By enabling cleaner processing and improved color, melt, and stability control even in food‑contact and sustainability‑focused applications, Pationic® helps producers achieve smoother operations and higher‑quality polymers.

Key Benefits:

• Enhanced Processing Efficiency: Improves melt flow, pigment dispersion, and cooling speed during molding and extrusion

• Superior Mold Release & Surface Quality: Minimizes sticking, produces smoother finishes, and improves foam structure

• Improved Color & Stability: Neutralizes catalyst residues to reduce yellowing and degradation