Better emulsification for baked goods - it's a piece of cake!

BFP is our family of mono and diglycerides that gives baked products improved texture, shelf life and eating characteristics.

We first launched BFP in the 1950’s. Today, the portfolio is enabling manufacturers to meet the soaring expectations of consumers for baked products, shortenings and margarines that look, feel and taste better – and last longer. 

How do monoglycerides and diglycerides work?

The monoglycerides found in our BFP mono diglycerides improve texture and shelf life by emulsifying fat and preventing starch crystallization. 

They also deliver the benefit of fats at lower levels - and therefore enable you to reduce total fat while delivering the same eating characteristics of products without emulsifiers. 

Need a non-PHO version? We've got you covered.

Our emulsifier experts re-engineered our popular BFP portfolio with one goal in mind: provide non-PHO options that deliver drop-in ease while maintaining flavor, texture, quality, ease of handling and shelf stability. 

BFP® 550 is our non-PHO version of BFP 64K and BFP 65K. It can be used in baked goods or for shortening, icing or frozen desserts to improve texture, shelf life and eating characteristics. Plus, its ease of handling makes it simple to cream into any application or to even use chilled.

 

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