Lactem Emulsifier E472b For Food Processing

 

Lactem (E472b) is produced by esterifying mono- and diglycerides with lactic acid. This multifunctional emulsifier provides strong synergistic effects with other emulsifiers and stabilizers, making it excellent for applications that require enhanced aeration, fine crumb structure, and improved volume.

 

In baking, Lactem helps create stable foam, improves dough handling, and enhances the softness of finished products. In whipped and aerated systems, it supports stable air incorporation and prevents collapse during processing and storage. Its ability to interact with fat crystals also makes it beneficial in margarine, cream fillings, and ice cream formulations.

 

CHEMSINO supplies high-quality Lactem E472b with reliable purity, consistent performance, and strong functionality for professional food manufacturers worldwide.

 

 

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	0.5max	mg/kg

 

 

 Excellent Aeration Ability
Helps incorporate and stabilize air in whipping and foam-based systems.

 

 Improves Texture and Softness
Enhances crumb structure and mouthfeel in baked products.

 

 Enhances Dough Stability
Supports gluten network development and improves dough handling properties.

 

 Synergistic with Other Emulsifiers
Works well with DATEM, SSL, Mono- and Diglycerides, and PGME for optimized results.

 

 Heat and Processing Stability
Maintains emulsifying performance during mixing, baking, and thermal processing.

 

 Supports Fat Crystallization
Improves stability in margarine, cream fillings, and fat-based systems.

 

 Clean and Consistent Performance
Suitable for large-scale industrial food manufacturing.

 

 

1. Baking Applications (Bread, Cakes, Muffins, Pastries)

 

Lactem improves aeration, enhances dough stability, and supports fine crumb structure. It helps baking manufacturers achieve better volume, softness, and uniform texture.

2. Whipped and Aerated Products (Whipping Cream & Topping Cream)

 

Lactem is commonly used to stabilize air incorporation and prevent foam collapse. It improves overrun, whipping speed, and final cream texture.

 

Applications: whipping cream, topping cream, non-dairy creamer, aerated desserts.

 

3. Margarine and Fat-Based Products (Table & Bakery Margarine)

 

Lactem enhances emulsification and supports stable fat crystallization, improving spreadability and structural stability in fat-based systems.

 

Applications: table margarine, bakery margarine, puff pastry margarine, cream fillings.

 

4. Frozen Desserts (Ice Cream & Gelato)

 

Lactem helps with air distribution, improves melt resistance, and enhances creamy mouthfeel in frozen dessert formulations.

 

        

5. Dairy and Dairy Alternatives (Milk Drinks & Creamers)

 

Lactem stabilizes emulsions and enhances body, texture, and whipping capability in both dairy and plant-based products.

 

Applications: flavored milk beverages, creamers, plant-based drinks, dairy alternatives.

 

 

6. Confectionery Products (Marshmallow, Nougat, Fillings, cream layers)

 

Lactem supports aeration in confectionery systems and stabilizes emulsions in fat-containing fillings.

 

 

25kgs/bag

 

 

 Kosher/Halal/ISO9001/ISO22000/RSPOCerificated

 No MOQ, More Opportunities

 Customized Products

 Mixed Shipment

 

 

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