| Customization: | Available |
|---|---|
| CAS No.: | 1338-39-2 |
| Formula: | C60h114o8 |
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LACTEM
Lactic Acid Esters of Mono and Diglycerides are lactic acid esters of vegetable oils. They contain a little free glycerol, free fatty acids, free acetic acid and free glycerides.
| Our Food Emulsifier List | |
| DMG | Distilled Monoglycerides |
| GMS | Glyceryl Monostearate |
| GML | Glyceryl Monolaurate |
| GMC | Capryl Monoglyceride |
| ODO | Octyl and Decyl Glycerate |
| DATEM | Diacetyl Tartaric Acid Esters of Mono- and Diglycerides |
| ACETEM | Acetylated Mono- and Diglycerides |
| LACTEM | Lactic Acid Esters of Mono- and Diglycerides |
| CITREM | Citric Acid Esters of Mono- and Diglycerides |
| SMG | Succinylated Mono- and Diglycerides |
| PGE | Polyglycerol Esters of Fatty Acids |
| PGPR | Polyglycerol Polyricinoleate |
| SSL | Sodium Stearoyl Lactylate |
| CSL | Calcium Stearoyl Lactylate |
| CSL-SSL | Calcium Sodium Stearoyl Lactylate |
| Span 20/40/60/65/80 | Sorbitan Esters |
| Tween 20/40/60/65/80 | Polysorbate |
It is used as a mousse enhancer in whipped creams and cream mixtures.
It is used as an airing agent in pastry and cakes.
It ensures rich mousse formation and stability in the products containing high oils.
It further reduces shaking period.
It enhances product consistency of milk and milk creams.
It makes easy to take form and enhances fluidity in chocolate compounds.
It enhances volume and interior texture of fine bakery products.
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