Lactem Emulsifier E472b For Ice-Cream

Lactic Acid esters of Mono-Di glycerides are referred to as (Lactem), which are lactic acid esters of vegetable oils. They contain a small amount of free glycerin, free fatty acids, free acetic acid and free glycerides.It has a creamy powder appearance with a slightlysour taste. It can be decomposed and dispersed in water. The important thing is that it has the functions of emulsifying, stabilizing, and increasing gas retention, which make it suitable for use in cakes, cream and other fields.

Lactem emulsifier is a nonionic emulsifier with HLB value 3-7. It is milky white powder or flaky, granular solid, soluble in oil, alcohol and other organic solvents. Lactic Acid esters of Mono-Di glycerides are white powder or flaky solids, soluble in hot fats and oils, insoluble in cold water. Lactem is a Kosher certified lipophilic, nonionic surfactant. It has a wide range of uses in the food industry, such as ice cream, cream, chocolate, pastry, etc.

1. Lactem emulsifier can be used as a foaming agent for pastries and cakes. In products with a higher oil content, it ensures rich mousse formation and stability.
2. Lactem emulsifier is used in baked goods to enhance the volume and inner texture of delicate baked products.
3. Lactem emulsifier can be used to control the precipitation of oil in the production of chocolateand candy, and has anti-splash effect in margarine and shortening.

Our common package is 25kg/bag/carton/drum with the powder, and 200kg/drum or 1000kgs/IBC Drum with the liquid. Special package according to the requirements of our customers.