Lactic Acid Esters of Mono and Diglycerides (LACTEM) - E 472b
Product description
Lactic Acid Esters of Mono and Diglycerides (LACTEM), designated as the food additive E 472b, is a powerful emulsifier utilized
for its exceptional stabilizing and whipping properties. It is
typically supplied in a cream-flowing
powder form and possesses a slightly
acidic odor. It is highly dispersible, dissolving readily in
both hot and cold water.
Key Functions and Benefits
LACTEM is categorized as an alpha-tending emulsifier, making it indispensable in aerated and fat-based products:
Whipping and Aeration: LACTEM significantly improves the whipping effect in batters and creams, contributing to increased volume and stability. Fat Modification: It has the capacity to modify the crystallization behavior of fats, which is beneficial for the texture and consistency of products like margarine and whipped cream. Bread and Bakery Improvement: LACTEM is used in bread and bakery products for its anti-staling and volume-enhancing properties.
Primary Food Applications
LACTEM is essential for enhancing the texture and stability of a variety of food products, especially those requiring stable foam:
Bakery: Cake mix, bread and bread types. Dairy & Toppings: Whipped cream, creamy toppings, and other dairy products. Fats: margarines.
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Key Functions and Benefits
LACTEM is categorized as an alpha-tending emulsifier, making it indispensable in aerated and fat-based products:
Whipping and Aeration: LACTEM significantly improves the whipping effect in batters and creams, contributing to increased volume and stability. Fat Modification: It has the capacity to modify the crystallization behavior of fats, which is beneficial for the texture and consistency of products like margarine and whipped cream. Bread and Bakery Improvement: LACTEM is used in bread and bakery products for its anti-staling and volume-enhancing properties.
Primary Food Applications
LACTEM is essential for enhancing the texture and stability of a variety of food products, especially those requiring stable foam:
Bakery: Cake mix, bread and bread types. Dairy & Toppings: Whipped cream, creamy toppings, and other dairy products. Fats: margarines.
Specifications
Lactic Acid Esters of Mono and Diglycerides (LACTEM) - E 472b
