Lactic Acid Esters Of Mono-Di Glycerides Lactem Emulsifier E472b

As a common food emulsifier, Lactem is frequently used in processed food including whipping cream, pastry,dessert, ice-cream , chocolate,ect. The storage of Lactem emulsifier should be in a sealed, cool, dry and well-ventilated place.
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1.Lactem emulsifier refers to the lactic acid ester of monoglycerides and diglycerides. Lactem E472b is a creamy powder that can be decomposed in water.

2. Lactem emulsifier E472b has the characteristics of emulsifying, moistening, delaying starch aging, and foaming, making it commonly used in pasta, cream mixtures, mayonnaise and other foods.

3. Emulsifier 472b is used as a mousse enhancer for whipped foaming products such as cream and cream mixtures to increase the consistency of milk and cream in a short time.

Used in baked food, Lactem emulsifier is able to increase the volum of bread and improve the inner structure of bakery products thereby giving a wonderful taste and feel.
Used in cholocate, Lactem 472b is easy to make the formation of chocolate and promote its fluidity, making the fabulous apparence of cholocate.
Used in ice-cream, emulsifier 472b plays significant role in preventing the form of big crystal and enhancing the smoother taste.
Used in mayonnaise and cream, Lactem emulsifier increases the stability and viscosity of the product and plays an important role in the plasticity of margarine.

25kgs/bag