Lactem Emulsifier: Mastering Texture in Culinary Creations

This emulsifier is also known as 472b emulsifier, and it contains a blend of mono and diglycerides of fatty acids that helps to stabilize oil and water-based mixtures.  472b emulsifier is a versatile food additive used to create stable emulsions. It is often used in the production of yogurt, ice cream, margarine, and other processed foods to help improve texture and consistency. Its widespread use in the food industry has made it an essential ingredient in many products.

1. Improved stability: Lactem emulsifier helps to improve the stability of emulsions, making them less likely to separate or break down over time.

2. Smooth texture: This emulsifier helps to create a smooth and creamy texture in many different types of foods and beverages.

3. Increased shelf life: By improving the stability of products, Lactem emulsifier can also help to extend their shelf life, reducing waste and improving profitability.

- Lactem emulsifier is a versatile ingredient that enhances the texture and stability of food products.
- It is commonly used in bakery, dairy, and confectionery applications.
- When added to dough or batter, lactem emulsifier can improve the volume, crumb structure, and softness of the final product.
- In ice cream and whipped cream, lactem emulsifier helps to stabilize the air bubbles and prevent melting or collapse.
- Lactem emulsifier is also useful in reducing fat content and improving the mouthfeel of low-fat products.

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