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E472b Lactem Emulsifier in Dough And Bread CAS NO. 977051-31-2

E472b Lactem Emulsifier in Dough And Bread CAS NO. 977051-31-2

Lactem, the esterified form of lactic acid and glycerol, functions as a versatile group of food additives, playing roles as emulsifiers, stabilizers, and thickeners in numerous food applications.

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Product Introduction

Products Description

Lactem, the esterified form of lactic acid and glycerol, functions as a versatile group of food additives, playing roles as emulsifiers, stabilizers, and thickeners in numerous food applications. This Lactem emulsifier enhances the texture, stability, and shelf life of various products, from baked goods to dairy items. Known for its ability to improve aeration and emulsification, Lactem is a key ingredient in achieving consistent quality in food production. Its natural origin and multifunctional properties make it a preferred choice for manufacturers seeking reliable and efficient emulsification solutions.

Product 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

Product Features

Stability Enhancement:

Improves the stability of emulsions, preventing separation and ensuring consistent quality.

Aeration Capability:

Enhances aeration in products like baked goods, leading to better volume and crumb structure.

Shelf Life Extension:

Prolongs the shelf life of food products by preventing separation and maintaining quality over time.

Multifunctional Properties:

Offers multiple benefits, including improved texture, stability, and aeration, making it a valuable ingredient for food manufacturers.

Product Application

Lactem finds application in enhancing the texture of food items like pastries and bread, imparting a desirable soft and chewy characteristic to the products.

Increase volume and softness: LACTEM helps to increase the volume and softness of products in bread making. It makes bread softer and fluffier by stabilizing air cells and improving expansion.

Improved shelf life: The use of LACTEM can extend the shelf life of bread and dough. It prevents moisture migration and oil oxidation, thus slowing down the aging process of the product.

Product Package

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

Advantages & Characteristics

Kosher/Halal/ISO9001/ISO22000/RSPO Certificated
No MOQ, More Opportunities
Customized Products
Mixed Shipment

ISO9001

FAQS

Q: Can i get your COA,TDS and MSDS?

A: Sure! Contact us marketing@cnchemsino.com or the sales manager.

Q: Do you have the RSPO certificate?

A: Yes. We have RSPO, Kosher, Halal, ISO9001 and ISO22000 certificates.

Q: Can you do the customized package?

A: Yes. 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.

Q: How long of the delivery time?

A: Usually, the shipment can be delivery within 15-20days after the order confirmed.

Q: Can i get the free sample?

A: Yes, sample can be free below 500g.

Q: How about the MOQ?

A: No MOQ, More Opportunities

Q: How about the payment items?

A: L/C, D/P, D/A,CAD,T/T; Long time payment is also available.

Q: Which country have you exported to?

A: Our main market is South America, Middle East, Africa and Europe. More than 50 countries.

Q: Can i visit your factory?

A: Sure! Welcome in any time.