Lactic Acid Esters of Mono-and Diglycerides(LACTEM) is a non-ionic food emulsifier. It is the product of glycerol esterification with fatty acid and citric acid. It has the functions of emulsification, dispersion, chelation, antioxidant enhancement, anti-starch aging and fat agglutination control. LACTEM is widely used in fried potato chips, baking products, meat products, emulsified fat products, food and sugar factory sugar anti - scale, etc.
1. LACTEM has the functions of emulsification, stability, wetting, viscosity reduction, controlling oil crystallization, delaying starch aging, solubilizing and foaming. In the food system has excellent aeration, so it is widely used in the important role of the amount of filling food.
2. It enhances the air retention, stiffness and stability of the foaming product foam. To the water or the milk changes the powder to whip the foaming product the cohesive effect is obvious, can make the product short time thickens. It can be used to control the precipitation of oil in the production of chocolate and candy, and has the function of anti-splash in margarine and shortening.
3. It is used in mayonnaise, habitual cream, improve viscosity and stability, have a positive effect on the plasticity of margarine.
4. In noodle food, LACTEM can form complex with protein and starch to enhance dough toughness, increase volume, significantly improve brightness, whiteness, improve structure and prevent starch aging.
