Food Emulsifier Lactem Powder Lactic Acid Esters of Mono and Diglycerdes

• Customization: Available
• CAS No.: 98084-79-8
• Formula: C24h46o6
• Model NO.: LACTEM
• EINECS: 246-376-1
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: Lactem
• Resource: Natural
• Appearance: White to off White Beads
• Acid Value (Mgkoh/G): 12.6
• Free Glycerol%: 0.3
• Total Lactic Acid%: 17.4
• 1-Monoglyceride Content%: 10.8
• Unsaponifiable Matter%: 0.3
• Water%: 0.5
• Ignited Residue%: 0.06
• Lead (Pb)Mg/Kg: <0.5
• Transport Package: Carton
• Specification: 25kg/Carton
• Trademark: HNTY
• Origin: China
• HS Code: 3402900090

Product Description

Product Description

LACTEM (Lactic Acid Esters of Mono- and Diglycerides) is a non-ionic, food-grade emulsifier synthesized from lactic acid, fatty acids, and glycerol. It is widely used to stabilize emulsions, improve texture, and extend shelf life in food and cosmetic formulations. LACTEM combines excellent emulsifying properties with high heat stability, making it ideal for baked goods, dairy products, and processed foods. It complies with FDA GRAS, EFSA, and EU food additive (E472b) regulations.

Key Features

Emulsification: Stabilizes oil-in-water (O/W) and water-in-oil (W/O) systems for uniform texture.
Aeration & Foaming: Enhakes volume and structure in whipped creams, toppings, and batters.
Heat Resistance: Maintains functionality in high-temperature processes like baking and frying.
Moisture Retention: Reduces staling in baked goods and improves softness.
Clean Label: Derived from natural raw materials (e.g., vegetable oils), aligning with clean-label trends.

Product Parameters

Appearance	White to off white beads	White to off white beads
Acid Value (mgKOH/g)	≤30	12.6
Free Glycerol%	≤7.0	0.3
Total Lactic Acid%	15 - 35	17.4
1-Monoglyceride Content%	5-15	10.8
Unsaponifiable Matter%	≤2.0	0.3
Water%	≤2.0	0.5
Ignited Residue%	≤0.1	0.06
Lead (Pb)mg/kg	≤0.5	< 0.5

Product Application

Food Industry

Bakery Products: Bread & Cakes: Improves dough elasticity, crumb softness, and shelf life.
Pastries: Enhances flakiness in puff pastry and pie crusts.

Dairy & Desserts:

Ice Cream: Stabilizes air cells for smooth texture and reduced ice crystal formation.
Whipped Cream: Boosts overrun and maintains foam stability.
Convenience Foods: Instant Noodles: Improves dough extensibility and reduces oil absorption during frying.
Sauces & Dressings: Ensures homogeneous emulsification and prevents separation.

Cosmetics & Personal Care

Skincare Creams: Stabilizes emulsions in moisturizers and sunscreens for a non-greasy feel.
Hair Care: Used in conditioners to enhance slip and manageability.

Industrial Applications

Plant-Based Alternatives: Stabilizes vegan butter, margarine, and dairy-free spreads.