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High-Quality Lactem E472b Food Additive Supplier

High-Quality Lactem E472b Food Additive Supplier

Lactem E472b, also known as Lactic Acid Esters of Mono- and Diglycerides, is a multifunctional food emulsifier commonly applied in systems requiring improved aeration, stable emulsions, and enhanced fat dispersion. Chemsino supplies consistent, food-grade Lactem E472b for manufacturers across bakery, dairy, confectionery, and fat-processing industries.

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Product Introduction

Product Description

Lactem E472b is produced through the controlled reaction of lactic acid with mono- and diglycerides, yielding an emulsifier with strong performance in both low- and high-fat matrices. It supports emulsion formation, improves the stability of whipped systems, and contributes to desirable structural properties in finished products.

This ingredient integrates smoothly into industrial processes, dissolving well under heat and shear. Its ability to cooperate with emulsifiers like GMS, DMG, CITREM, and PGE allows formulators to optimize texture, stability, and product performance.

Product Parameters

CHEMICAL/PHYSICAL SPECIFICATIONS
Acid Value	5.0 max(mgKOH/g)
Ignition Residue	0.1 max(%)
Total Lactic Acid	5.0-40.0(%)
Unsaponifiables	2.0 max(%)
Moisture	0.5 max(%)

HEAVY METAL SPECIFICATIONS
Heavy Metal as Pb	0.5 max(mg/kg)

Product Features

Stable Oil–Water Emulsification – Helps maintain uniform distribution of fat droplets throughout processing and storage.

Enhanced Aeration & Foam Stability – Supports products requiring volume build-up and long-lasting foam structure.

Improved Fat Structuring – Assists in developing fine and stable fat crystals in margarines and spreads.

Texture Refinement – Contributes to smoother, softer, and more cohesive product textures.

Heat-Resistant Functionality – Maintains effectiveness through heating, cooling, and high-shear processes.

Versatile Formulation Compatibility – Performs well with other emulsifiers and stabilizers to achieve targeted results.

Product Applications

1. Whipped & Aerated Foods

Ideal for whipping cream, mousse bases, dessert toppings, and aerated fillings. Lactem helps retain air cells, ensuring better overrun, firmer foam, and improved stability during storage and transportation.

2. Bakery & Batter Systems

Lactem E472b is widely incorporated into cakes, sponge products, pastries, and ready-mixed batter systems. It improves air incorporation, strengthens batter stability, boosts oven spring, and contributes to a fine, even crumb structure.

3. Ice Cream & Frozen Desserts

Supports emulsification between fat and water, reduces ice crystal formation, improves melting resistance, and enhances the smoothness of frozen desserts.

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4. Margarine, Shortening & Fat-Based Spreads

Lactem improves overall plasticity and spreadability while ensuring consistent fat crystallization. It is commonly used to achieve a uniform texture in margarine, shortening, and spreadable fats.

5. Non-Dairy Creamer Formulations

Promotes emulsion stability, maintains powder flowability, prevents creaming or separation in beverages, and enhances the creamy mouthfeel of liquid and powdered creamers.

6. Confectionery & Filled Products

Used to refine fat dispersion and improve the structure of aerated candies, cream fillings, and fat-based coatings. Helps maintain uniformity and stability under varying temperature conditions.