Lactem Emulsifier E472b For Ice Cream, Margarine, And Whipping Cream
Lactem Emulsifier E472b, also known as Lactic Acid Esters of Mono- and Diglycerides, is a versatile food-grade emulsifier widely used in ice cream, margarine, and whipping cream. It enhances texture, stability, and overall product quality, making it an essential additive for manufacturers seeking consistent performance in dairy and frozen dessert applications. Chemsino provides high-quality Lactem suitable for food production, ensuring safe, reliable, and globally compliant ingredients.
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Product Introduction
Product Description
Lactem Emulsifier E472b, or Lactic Acid Esters of Mono- and Diglycerides, is produced by esterifying mono- and diglycerides with lactic acid, designed specifically for ice cream, margarine, and whipping cream applications. It improves the integration of fat and water phases, enhances texture and creaminess, and helps maintain product stability during processing and storage. Its unique emulsifying properties support smooth mouthfeel in ice cream, stable water-in-oil emulsions in margarine, and consistent foam structure in whipped cream. Lactem E472b is suitable for both dairy and plant-based formulations, ensuring uniform quality, extended shelf life, and reliable performance in industrial-scale food production.
Product Parameters
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CHEMICAL/PHYSICAL SPECIFICATIONS |
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Acid Value |
5.0 max(mgKOH/g) |
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Ignition Residue |
0.1 max(%) |
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Total Lactic Acid |
5.0-40.0(%) |
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Unsaponifiables |
2.0 max(%) |
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Moisture |
0.5 max(%) |
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HEAVY METAL SPECIFICATIONS |
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Heavy Metal as Pb |
0.5 max(mg/kg) |
Product Features
Texture & Creaminess: Improves smoothness in ice cream, spreads, and whipped cream, enhancing mouthfeel.
Emulsion Stability: Maintains uniform water-in-oil or fat-in-water emulsions, preventing separation in margarine and toppings.
Whipping & Aeration: Supports stable foam formation and consistent air incorporation in cream-based products.
Shelf-Life Extension: Reduces crystallization, delays staling, and preserves texture in frozen and dairy products.
Fat-Water Integration: Efficiently blends oil and water phases for stable, uniform products in ice cream, margarine, and whipped cream.
Product Applications
Ice Cream and Frozen Desserts
Lactem E472b stabilizes fat and water emulsions, ensuring smooth, creamy texture and uniform flavor distribution. It improves overrun (air incorporation) for soft serve, premium ice creams, and gelatos, enhances melt resistance, and prevents ice crystal formation during freeze-thaw cycles. Suitable for both dairy and plant-based frozen desserts, it maintains product consistency and sensory quality.
Margarine and Spreads
In margarine and butter alternatives, E472b ensures stable water-in-oil emulsions, prevents fat and water separation, and enhances plasticity and spreadability. It helps achieve consistent texture in salted or unsalted margarine, blends, and specialty spreads, and supports lamination in pastry dough containing margarine by maintaining uniform layers and preventing oil migration.
Whipping Cream and Toppings
E472b improves whipping performance by stabilizing air incorporation, supporting consistent foam structure, and enhancing creaminess. It maintains volume, texture, and stability in fresh, chilled, or frozen whipped creams, bakery toppings, and ready-to-use dessert creams. It also supports plant-based or vegan whipped cream formulations, ensuring smooth and long-lasting consistency.
Product Package
25kgs/bag
Advantages & Characteristics
Kosher/Halal/ISO9001/ISO22000/RSPOCerificated
No MOQ, More Opportunities
Customized Products
Mixed Shipment
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