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Lactic acid esters of mono- and diglycerides of fatty acids (LACTEM)—E472b
It has emulsifying, stabilization, dropping viscosity, controlling grease crystallization, resisting starch aging, increasing the gas-holding function.
⑴Used in cream, it makes cream stable, homogeneous, fine and smooth.
⑵Used in meat products, avoid the water and oil separation.
⑶Used in various grease, improve the compatibility of water and oil, avoid the water and oil separation.
⑷Increase the dough toughness and gas-holding function, improve the construction, increase the bakery volume.
⑸It forms a complex with starch to prevent swelling and loss of starch, improve the gelatonization characteristics of starch, and prevent aging.
Categories
- Ingredients
- Additives
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