LACTEM emulsifier 472b--Stability Dressings And Condiments
LACTEM emulsifier 472b is a valuable and important food additive that helps to improve the quality and consistency of many different food products. It is a safe and natural alternative to other types of emulsifiers and is widely used in the food industry due to its many benefits and positive effects.
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Product Introduction
Product Introduction
LACTEM is an emulsifier that is widely used in the food industry. It is classified as emulsifier 472b, which is a food additive that functions as a stabilizer and thickener. LACTEM is derived from lactic acid and is commonly used in baked goods, cheese products, and dairy products.
One of the key advantages of LACTEM as an emulsifier is its ability to improve the overall texture and consistency of food products. It helps to prevent separation and maintain a smooth, uniform texture. Additionally, LACTEM is considered to be a healthier alternative to other emulsifiers since it is derived from natural sources.
Another benefit of LACTEM is that it is highly versatile and can be used in a wide range of food products. It is compatible with both fat and water-based ingredients, making it an ideal choice for creating stable emulsions.
Products Parameters
| 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 |
Features
The presence of Lactem in food enhances its stability, inhibiting the separation and settling of the fat phase and water phase, leading to an extended shelf life for the food item.
Adjust viscosity: Adding LACTEM to condiments can adjust the viscosity of the product, making mixing, packaging and use more convenient.
Enhances taste: By improving emulsification and texture, mono- and diglycerides of lactic acid can enhance the taste of salad dressings and dressings, making them smoother and richer.
Application
One of the most common uses of LACTEM emulsifier 472b is in bakery products. It can be used to improve the texture and consistency of bread, cakes, and other baked goods. This emulsifier helps to create a smooth and consistent dough, which results in a final product that is more appealing to consumers.
LACTEM emulsifier 472b is also used in dairy products, such as ice cream and yogurt. It helps to stabilize the dairy products and prevent separation. This emulsifier also improves the texture and mouthfeel of these products, making them more enjoyable to eat.
In addition, LACTEM emulsifier 472b can be used in sauces and dressings to improve their texture and consistency. It helps to prevent separation and create a smooth and creamy texture.
Package
25kg/carton.
15.5mt/FCL（20GP)
25mt/FCL（40GP)
Advantages & Characteristics
- Kosher/Halal/ISO9001/ISO22000/RSPOCerificated
- No MOQ,More Opportunities
- Customized Products
- Mixed Shipment
FAQS
Q: Can i get your COA,TDS and MSDS?
Q: Do you have the RSPO certificate?
Q: Can you do the customized package?
Q: How long of the delivery time?
Q: Can i get the free sample?
Q: How about the MOQ?
Q: How about the payment items?
Q: Which country have you exported to?
Q: Can i visit your factory?
Q: Can you support us in the applications?
Q: Can you accept the inspection from a third party?
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