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Verv®

Verv® is a specialized surface-active emulsifying agent that complexes with proteins and starches in food applications to increase product strength, shelf life, and quality.

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Documents

Allergen StatementCalifornia Proposition 65Example COAGenetically Modified Organism StatementGFSI Audit CertificateHalal CertificateHeavy Metals Statement
ImpuritiesKosher CertificateNutrition InformationProduct SpecificationRegulatory Data Sheet (RDS, RMIF)Safety Data SheetTechnical Data SheetVegan Certificate

Product Overview

Verv® is a calcium stearoyl-2-lactylate (CAS No. 5793-94-2) emulsifying agent from PATCO specially engineered to improve the quality and performance of food-based applications. As a unique surface-active agent, this ionic emulsifier interacts with proteins and starches to increase dough strength, extend shelf life, and improve whipping of systems. It also enhances the emulsion stability of formulations to improve the overall product texture and appearance.

Specifications

Appearance: Powder
Color: Off-white to light tan
pH: 5 to 7
Melting point range, °F (°C): 113 to 131 (45 to 55)
Particle size through US Sieve No. 20, %: 99
Acid value: 50.0 to 75.0
Calcium, %: 4.20 to 5.20
Ester value: 125 to 164
Gardner color: 0.0 to 11.0
Lactic acid, %: 32.0 to 38.0
CAS number 5793-94-2
 

Features & Benefits

Ionic food emulsifier
Surface active agent
Non-hazardous
Easy handling
Excellent emulsification
Strengthens dough
Extends shelf life
Improves texture
Improves emulsion stability
Improves sheeting and release
Reduces stickiness
Kosher
Halal

Applications

Baked goods
Processed potatoes
 

Problems Solved

Difficult incorporation of emulsifiers into food systems
Poor chewing quality or texture of bread
Sticking of product to wrappers, equipment, etc.
Poor emulsion stability
 

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