LACTEM
(Lactic and fatty acid esters of glycerol)
Features:
lactem is a white powder or flakes with a melting point of 40-45 °C, insoluble in cold water, soluble in hot oil, a W/O emulsifier with an HLB value of 3-4, coded E472b. Toxicity: ADI not restrained, being regarded asa GRAS substances byU.S. FDA. LACTEM can maintainthe α-crystal structure of fat, and thus enhance and stabilize foaming. It is widely used in food containing high volume of air, and is commonly used in shortening, cakes, foamed desserts, margarine and other products. Lactic monoglycerideis slightly weak on the thermal stability, and thus should avoid prolonged heating.
Applications:
According to GB2760-2011 regulations, lactem can be applied to various types of food for production required. Stipulated in the Codex Alimentarius CAC, lactem can be used as an emulsifier, chelating agent, and stabilizer in due amount.
In Cream: 5g/kg.
 
Usage:
Add into hot water, stir till dispersed well, and then use
Add into oil, heated to be dissolved, and then use
Mix with other powder additives