Lactem Lactic Acid Esters
of Mono and Diglycerides-E472b

Product Specification

EC No. E 472b
Form Oily to hard waxy
Colour Creamish White
Acid Value Max 6 mgKOH/gm
Saponification Value 220-280 mgKOH/gm
Iodine Value Max 3
Total Fatty Acid Ester content Min 90%
Total Glycerol and Polyglycerol 18-60%
Heavy Metals (as Pb) Less than 10mg/kg
Arsenic Less than 3 mg/kg
Cadmium Less than 1mg/kg
Mercury Less than 1 mg/kg

Description

Lactem is a Lactic acid ester of mono and diglycerides made form edible fully hydrogenated oil. It is an oily to waxy material, off-white to light yellow in colour. This food additive is typically dispersible in hot water, indispersible in cold water and soluble in edible oils and fats.

Application in Food

Non-Dairy Whipped Toppings and Topping Powders

Lactem is an exceptional alpha-tending emulsifier with a low HLB. This means its powers of aeration in water-in-oil emulsions is consistently good. It is a very effective whipping agent in non-dairy imitation creams where it allows the infusion of greater amounts of air during whipping (high over-runs), the air is dispersed finely throughout the cream. It also stabilises the alpha crystals of the fats used in such formulations and thus the texture of the cream is maintained once whipped.

Halal and Kosher Food Preparations

Lactem qualifies as a good food additive for Halal and Kosher Consumers as well. It is also free of Palm-oil.

Shortenings

Lactem, once included in a shortening formulation, greatly enhances the functionality of the shortening in its applications. Cake margarines containing Lactem will provide greater aeration, foam stability of batter, and also add to softness shelf life. In puff pastry margarines it aids the flakiness of the puff pastry through better dispersion of the fat during the lamination process.