Thickening Dressings And Condiments CAS NO. 123-94-4

As a versatile emulsifier, LACTEM emulsifier has gained popularity due to its ability to combine oil and water in food products, stabilizing the mixture and preventing separation. This results in improved texture, flavor and appearance of food products.

LACTEM emulsifier 472b is widely used in baked goods such as cakes, breads, and biscuits, as well as dairy products such as cheese, ice cream and butter. It is also used in processed meats, beverages, and salad dressings, helping to improve the texture and overall quality of the final product.

The color of Lactem usually ranges from milky white to yellow, with potential variations arising from factors such as production techniques, purity grades, and storage circumstances.

Utilized as a thickener in food, Lactem contributes to the improved mouthfeel and taste of the final product.

1. Bakery Products: LACTEM emulsifier 472b improves the texture, volume, and crumb structure of cakes, biscuits, and other bakery products.

2. Dairy Products: It is widely used in the manufacture of cheese, yogurt, and sour cream. It helps to prevent the separation of the fat and liquid components by stabilizing the emulsion.

3. Confectionery: 472b is used to prevent blooming or crystallization of fats in chocolate and other confectionery products.

4. Margarine and Spreads: When added to margarine and spreads, this emulsifier gives the products a smooth texture and improves spreadability.

5. Meat Products: It is used to improve the water-binding capacity and texture of sausages, meat patties, and other meat products.

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