Thickening Protein Drinks CAS NO. 123-94-4

The lactem emulsifier is a versatile ingredient that has many benefits in food production. It can help stabilize oil-water mixtures, preventing them from separating and extending the shelf life of food products. It can also improve the texture and appearance of baked goods, giving them a smoother texture and a more attractive appearance.

1. Versatile emulsifier: Lactic acid esters of mono-di glycerides are a type of emulsifier that can blend two immiscible substances, such as oil and water, to create a stable mixture.

2. Natural origin: This emulsifier is derived from natural sources such as vegetable oil and lactic acid, making it a safe and healthy option for food production.

3. Stable under heat and acidity: Lactic acid esters of mono-di glycerides are stable under a wide range of pH values and temperatures. This stability makes it an excellent choice for food processing applications, including baking, dairy, and confectionery industries.

4. Improves texture and appearance: Lactic acid esters of mono-di glycerides can improve the texture, consistency, and appearance of food, making it more appealing to consumers.
 

1. Bakery Products: LACTEM improves the texture and crumb structure of bread, cakes, and other baked goods. It also enhances the flavor and freshness of the products.

2. Dairy Products: LACTEM is used in cheese production to improve the yield and texture of the cheese. It also prevents the formation of whey during cheese making.

3. Frozen Foods: LACTEM is used in the production of frozen desserts, such as ice cream, to improve the texture and stability of the products.

4. Other Applications: LACTEM is also used in the production of mayonnaise, sauces, and dressings to improve the stability and texture of the products.
 

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