Description
What Is LACTEM?
- Chemical identity: Esters formed by reacting lactic acid with mono- and diglycerides of edible fatty acids.
- Appearance: Off-white to yellowish powder or flakes.
- HLB value: ~3–5, making it suitable for water-in-oil (W/O) emulsions and aerated systems.
Key Benefits
- Whipping aid: Enhances foam stability and volume in whipped toppings and creams.
- Starch interaction: Delays retrogradation, improving softness and shelf life in baked goods.
- Emulsion stability: Strengthens oil-water interfaces, reducing phase separation.
- Improved texture: Contributes to smooth, creamy mouthfeel in emulsified systems.
- Synergistic effects: Works well with other emulsifiers like mono- and diglycerides or SSL.
Functional Roles
| Function | Description |
| Aerating agent | Increases volume and stabilizes foam in whipped products |
| Emulsifier | Stabilizes W/O emulsions in food and cosmetic systems |
| Anti-staling agent | Interacts with starch to maintain softness in baked goods |
| Texture enhancer | Improves creaminess and spreadability |
| Synergist | Enhances performance of other emulsifiers in complex systems |
Applications by Industry
- Food:
- Whipped toppings, creams, mousses: Improves aeration and foam stability
- Cakes, bread, pastries: Delays staling, enhances softness and volume
- Margarine and spreads: Improves plasticity and emulsion stability
- Cosmetics:
- Used in emulsified creams and lotions for texture and stability
- Pharmaceuticals:
- Occasionally used in lipid-based delivery systems or topical formulations
Reviews
There are no reviews yet.