Lactem Emulsifier 472b in Dairy CAS NO. 123-94-4

Lactic Acid esters of Mono-Di glycerides, commonly known as Lactem, are widely used in the food industry as emulsifiers. The reason for their popularity is due to their low cost and versatility in varying applications. They are derived from natural sources and are considered safe for consumption. Its efficacy, safety, and cost-effectiveness make it a practical option for manufacturers across various sectors of the food industry.

Lactem has been proven to be an effective emulsifier, stabilizer, and dough conditioner in the bakery industry. Bakers can rely on Lactem to enhance the product texture and quality, resulting in a better overall product. Lactem emulsifier can also be used in the production of non-dairy creamers, iced teas, and other beverages, among many other food applications.

Lactem is primarily used as an emulsifier, aiding in the formation and stabilization of emulsions. This is particularly important in food products where water and oil need to be blended together, such as in baked goods, margarine, and salad dressings.

One common use of Lactem is in bakery products, where it acts as a dough conditioner to enhance the dough's strength and elasticity, resulting in a better rise and more consistent texture. It also prolongs the shelf life of baked goods by preventing them from going stale or dry.

In addition to bakery products, Lactem is also used in dairy products such as ice cream, where it acts as an emulsifier, helping to mix the fat and water components together and creating a smooth, creamy texture. It also prevents ice crystals from forming, which can lead to a grainy texture and a loss of flavor.

Another area where Lactem finds application is in the production of processed meats, such as sausages and hot dogs. Here it helps to stabilize the meat emulsion, preventing it from breaking down during processing and helping to create a consistent, uniform texture.

25kg/carton.
15.5mt/FCL(20GP)
25mt/FCL(40GP)