BFP

The BFP® family of mono and diglycerides were introduced to the market place in the 1950’s. They offer manufacturers improved texture, shelf life and eating characteristics that their customers expect in staple products that are used in a variety of baked goods, shortenings and margarines.

The monoglycerides present in BFP® mono diglycerides improve texture and shelf life by emulsifying fat and preventing starch crystallization. The diglycerides provide benefits of fats at lower levels and therefore enable reduction of total fat while providing the same eating characteristics of products without emulsifiers. Mono diglycerides are incorporated into emulsified shortenings and margarines. They help to maintain the important characteristics of the products themselves but also improve the shelf life and eating characteristics of the finished product.