ERVESA LACTEM®
Product Name: E472b LACTEM – Lactic Acid Esters of Mono and Diglycerides
E Number: E472b
Product Description
ERVESA LACTEM® (E472b Lactic Acid Esters of Mono and Diglycerides) is a functional emulsifier produced from the esterification of lactic acid with mono- and diglycerides of fatty acids derived from vegetable oils. The product may contain minor amounts of free glycerol, free fatty acids, free lactic acid, and free glycerides. LACTEM is especially valued in aerated and high-fat systems for its strong mousse-enhancing, emulsifying, and stabilizing properties.
Appearance
Cream-colored, free-flowing powder with a slight acidic odor.
Solubility
Dispersible and decomposable in water.
Applications
Whipping cream mixtures and whipping cream powders
Pastry and cake mixes
Cream toppings (coffee cream, dessert creams)
Ice cream and sweet mixtures
Chocolate compounds and coatings
Pet Foods
Functional Benefits
Enhances mousse formation and stability in whipped cream systems
Acts as an effective aerating agent in pastry and cake applications
Improves stability in high-fat formulations
Reduces whipping and processing time
Enhances consistency and mouthfeel in milk and cream products
Improves fluidity and moldability in chocolate compounds
Increases volume and improves internal texture of fine bakery products
Usage Level
The dosage is determined by the manufacturer according to the intended application, formulation requirements, and processing conditions, in compliance with applicable food regulations.
Storage & Handling
Store in a cool, dry place away from moisture and direct sunlight. Keep packaging tightly closed to preserve product quality.
Packaging
Available in standard industrial packaging. Please contact us for packaging options and detailed technical specifications.
For further technical information, specifications, and availability, please contact our sales team.