China Emulsifier Manufacturing Lactic Acid Esters Of Mono-Di Glycerides CAS NO. 977051-31-2

LACTEM has the function of maintaining the α-crystal form of fat, enhancing and stabilizing the foam, and is widely used in foods with high gas filling capacity and seven-holding capacity, and is often used in products such as shortening, cakes, foaming desserts, and margarine.Lactic Acid Esters Of Mono-Di Glycerides is slightly less stable to heat, so it should avoid prolonged heat during use.

Add this product to warm water at about 60°C to make a paste, and then add it in an appropriate proportion for use. 2. Dissolve this product with oil and then proceed to further processing. For cream, the maximum dosage is 5g/Kg, for other types of food, it can be used in moderation according to production needs.

Packing specification: 25kg/Carton

1. LATEM has the functions of emulsifying, stabilizing, wetting, reducing viscosity, controlling oil crystallization, delaying starch aging, solubilizing and foaming. It has excellent aeration in food systems, so it is widely used in foods where aeration plays an important role.

2. Enhance the air retention, stiffness and stability of the whipped foam product foam; Lactic Acid Esters Of Mono-Di Glycerides has obvious agglomeration effect on the powdery whipped foam product prepared with water or milk, and can make the product thicken in a short time. It can be used to control the precipitation of oil in the production of chocolate and candy, and has anti-splash effect in margarine and shortening.

3.LACTEM is used in mayonnaise and cream to improve the consistency and stability, and has a positive impact on the plasticity of margarine.

4. In flour-made foods, it can form complexes with protein and starch to enhance dough toughness, increase volume, significantly improve brightness, improve whiteness, improve structure, and prevent starch aging.