Lactem Emulsifier 472b: Elevating Texture in Every Bite

Lactem, with its natural origin, aligns with the growing demand for clean-label ingredients. It aids in the homogenization of ingredients that would typically separate, such as water and oil, contributing to the smooth texture and palatability of food items. Lactem emulsifier is usually soluble in water, alcohols, oils and other organic solvents, making it easy to use and process in food. As an emulsifier, Lactem e472b enhances the dispersion of fat in water, leading to better mouthfeel and sensory appeal in a variety of food applications. Its inclusion in formulations provides stability, ensuring that the texture and appearance of the final product meet consumer expectations.

1. Superior emulsifying properties: Lactem emulsifier is known for its excellent emulsifying properties, making it a popular choice in the food industry. It can form stable emulsions with a range of ingredients, including fats, oils, proteins, and carbohydrates.

Mayonnaise and Salad Dressings: Lactem emulsifier plays a key role in mayonnaise and salad dressings, contributing to the stable emulsion of oil and vinegar components, enhancing texture and mouthfeel.

Whipped Toppings and Frostings: In the creation of whipped toppings for desserts and frostings for cakes, Lactem aids in achieving a light and fluffy texture, ensuring a delightful eating experience.

Puddings and Custards: Lactem emulsifier is utilized in puddings and custards to create a smooth and creamy consistency, enhancing the overall sensory appeal of these desserts.

Frozen Desserts: emulsifier e472b is applied in the production of frozen desserts like ice cream and gelato, contributing to a creamy and uniform texture throughout the product.

25kg/carton.
15.5mt/FCL(20GP)
25mt/FCL(40GP)