PATCO Products
Ami M El Agizy has extensive experience in account and product management across various industries. Currently serving as a Senior Account Manager at PATCO Products since April 2024, Ami previously held the position of Sr. Account Manager at Corbion from April 2023 to April 2024. Prior roles include Global Product Manager at both Arxada/Lonza and Vertellus Specialties Inc., as well as Product Manager for Novecare at Solvay/Rhodia. Earlier career highlights include serving as Global Key Account Manager at Solvay SA and Director of Marketing at Entegris Inc. Ami started in the industry as Market Development Manager at Celanese from 2000 to 2003. Academic credentials include a BS in Chemical Engineering from Lehigh University and an Executive MBA from Saint Joseph's University - Erivan K. Haub School of Business.
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PATCO Products
PATCO Products may be best known in the baking industry for its range of emulsifiers, but our expertise and leadership in food emulsifiers extends much farther. In processed foods such as baked goods, dairy products, chilled foods, candy and beverages, emulsifiers help preserve textures, taste and more. They are often responsible for the perfect cake crumble or the gloss and snap of chocolate. PATCO Products has a long, rich history that goes back to 1945 when the C.J. Patterson Company was created with the vision to improve the consumer experience of baked goods. In 1956, PATCO Products was formed as a division of C.J. Patterson after the discovery of a family of lactylate products that became industry-leading dough conditioners. In 1986, PATCO was acquired by CSM, forming the American Ingredients Company, which then merged with Caravan Products in 2006 to form Caravan Ingredients. In 2013, Caravan Ingredients was merged with Purac to form Corbion. In 2024, PATCO was spun out of Corbion, acquired by Kingswood Capital. For nearly 70 years, PATCO Products has been a leader in emulsifiers research and innovation within a variety of industries and continues to stay true to its founding purpose of improving the quality, freshness, and integrity of baked goods and other foods.