Lactic Acid Esters of Mono and Diglycerides – LACTEM (E472b)

Intended usage of LACTEM (E472b) . 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.