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E472b Lactem Emulsifier For Cakes And Whipped Products

E472b Lactem (Lactic Acid Esters of Mono- and Diglycerides) is a high-performance emulsifier widely used in cake systems, whipped toppings, and aerated desserts. It supports stable emulsification, improves batter aeration, enhances foam structure, and delivers a consistent texture in both fresh and ready-mix products. Its versatile functionality makes it a key ingredient in modern bakery and dairy-style formulations.

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Product Introduction

Product Description

Lactem (E472b) is produced from lactic acid and mono-/diglycerides, giving it excellent affinity for both fat and water. This dual functionality helps create stable oil-in-water emulsions and provides superior air incorporation-critical for cakes and whipped applications. It improves batter stability, ensures uniform cell structure, delays collapse during baking or whipping, and contributes to softer, finer crumb textures.

E472b also works synergistically with other emulsifiers and stabilizers, making it suitable for commercial bakeries, premix manufacturers, and instant whipped cream products.

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

Excellent Aeration Capacity – Supports fine, stable foam structures in whipped systems and cake batters.

Improved Batter Stability – Reduces collapse, layering, and uneven rise during baking.

Enhanced Texture – Produces soft, uniform crumb and smoother mouthfeel.

Heat & Shear Stability – Maintains performance in industrial mixers and high-speed whipping processes.

Synergistic with Other Emulsifiers – Works well with DATEM, SSL, and mono-/diglycerides for optimized formulations.

Consistent Performance Across Recipes – Suitable for fresh, frozen, instant, and dry-mix applications.

Applications in Cakes and Whipped Products

Cake Applications

E472b Lactem acts as a reliable cake emulsifier to improve batter aeration, stabilize air cells, and enhance fat dispersion. Its use results in higher volume, softer crumb texture, and better structural resilience in sponge cakes, chiffon cakes, pound cakes, cupcakes, and industrial cake premixes. It also helps maintain moisture, slows staling, and supports longer shelf stability in packaged cakes.

Whipped Cream Applications

As a high-performance whipped cream stabilizer, Lactem improves whipping efficiency, increases overrun, and enhances foam stability. It prevents collapse during storage and delivers consistent texture for dairy whipping cream, non-dairy creamers, instant whipped toppings, and ready-to-use whipped products.

Cream Fillings & Toppings

E472b strengthens fat–water emulsification in cream fillings used for layer cakes, rolls, and bakery decorations. It ensures smooth spreadability, prevents oil separation, and maintains firmness under varying temperature conditions in commercial production and frozen distribution.

Frozen & Ready-to-Eat Desserts

Lactem improves freeze–thaw stability in whipped desserts and cream-based bakery items. It helps maintain volume, reduces syneresis, and preserves texture in frozen cakes, mousse cakes, frozen whipped toppings, and long-shelf-life dessert products.

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