Thickening Pastry And Pastry Fillings CAS NO. 123-94-4

If you're looking for a reliable emulsifier for your food products, look no further than lactem emulsifier. This innovative additive is made from lactose, a naturally-occurring sugar found in milk. Lactem emulsifier is used extensively in the food industry to improve texture, stability, and flavor in a wide variety of products. It is especially useful for baked goods, dressings, and sauces, where a smooth, consistent texture is essential. Lactem emulsifier has a number of benefits over other emulsifiers, including its natural origin and ease of use. By incorporating lactem emulsifier into your recipes, you can create high-quality products that are sure to impress your customers.

Emulsifier: LACTEM facilitates the mixing of water and fat in pastry and pastry fillings, improving product texture and stability. This helps prevent the fat from separating and ensures a more even texture and texture in the pastry.

Improved Stability: The addition of 472b emulsifier can increase the stability of pastries and fillings, allowing them to maintain a longer shelf life during storage and transportation while preventing oil-water separation.

Improved Overrun: LACTEM food addittive helps improve overrun in pastries, making them lighter and fluffier during baking.

Bakery Products:

Enhances the texture and shelf life of baked goods, providing a consistent and soft crumb.

Confectionery:

Used in the production of chocolates and confectionery items to create smooth textures and prevent fat bloom.

Beverages:

Stabilizes emulsions in beverage formulations, ensuring the uniform distribution of flavors and ingredients.

Cosmetics:

Formulates stable emulsions in cosmetic products like creams and lotions, contributing to a smooth and pleasant application.

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