E472b LACTEM – Lactic Acid Esters of Mono and Diglycerides of Fatty Acids – 25 KG

E472b LACTEM is an emulsifier widely used in the food industry, especially in products such as bakery products, dairy products, whipped cream and chocolates. Its ability to stabilize oil and water mixtures improves the texture, stability and shelf life of products. It adds a superior quality to products thanks to its foaming and aerating properties.

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Product Features

• Synonyms LAKTEM / LACTEM
• Class: Emulsifier
• Appearance: Cream-white viscous powder with a slight acid odor.
• Solubility: Dissociable and dispersible in water.
• Packaging: 25 kg kraft bag.
• Storage: In a cool (<25°C) and dry place, away from light and moisture.

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E472b LACTEM Application Areas and Advantages

1. Bakery and Bakery Products

• Texture and Volume Improvement:
  Provides a homogeneous texture and increased volume in cakes, pastries and breads.
• Gas Retention:
  Increases the gas holding capacity of the dough during fermentation.

2. Whipped Cream and Dairy Products

• Foam Stability:
  Increases foam stability in whipped cream, providing a more dense and long-lasting structure.
• Heat Stability:
  Provides stability against temperature changes in milk-based products.

3. Chocolate and Confectionery

• Texture and Gloss:
  Provides a smooth texture and shine by preventing the formation of oil in chocolate and confectionery products.

4. Desserts and Ice Cream

• Stability and Consistency:
  Used as a thickener in sweet sauces and ice creams. Provides creamier and more stable results.

5. Margarine and spreads

• Emulsification:
  Mixes oil and water phases homogeneously in margarine and other spreadable products.

6. Processed Meat Products

• Binding and Texture:
  Improves binding and texture stability in sausages and other processed meats.

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Technical Advantages

1. Emulsification: Stabilizes oil and water phases to form homogeneous products.
2. Foam Booster: Provides denser and more stable foam in whipped cream and dairy products.
3. Texture Improvement: Provides a smoother and more consistent texture.
4. Volume Increase: Increases product volume by increasing gas holding capacity during fermentation.
5. Long Shelf Life: Extends the shelf life of products by preserving freshness.

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Amount of Use and Dosage

• Amount of Use: Varies according to the product and intended use. Optimum dosage should be determined by trial productions.
• Mode of Application: Can be added directly to the production line and mixes easily with other ingredients.

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Storage and Shelf Life

• Storage Conditions: It should be stored in its original packaging in a cool (<25°C) and dry place.
• Shelf Life: The quality of the product is preserved for a long time when stored under appropriate conditions.

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E472b LACTEM Versatile and Effective Emulsifier

E472b LACTEM is a versatile emulsifier used in a wide range of products from baked goods to whipped cream, confectionery to processed meat products. Its foam enhancing, texture improving and emulsification properties give products superior quality. It provides efficiency by optimizing production processes.

For more information and other emulsifier products, please visit our Bakery Emulsifiers category.