¿Qué es LACTEM Lactic Acid Esters of Mono/Diglycerides (E472b)? Aplicaciones, dosis, alternativas y especificaciones

Lactic Acid Esters of Mono- and Diglycerides of Fatty Acids (abbreviated as LACTEM), con el international code E472b, es un food emulsionante produced by the esterification of lactic acid with mono- and diglycerides of fatty acids. LACTEM es una important member of the E472 series (orgánico acid esters of mono- and diglycerides of fatty acids). Its chemical structure consists of glycerol, fatty acids, and lactic acid connected through ester bonds, making it a lipophilic non-ionic emulsionante. It appears as an blanco roto to amarillo claro polvo, flake, or waxy solid. LACTEM is insoluble en cold water, dispersible in hot water to form an emulsion, easily soluble en aceites and hot fats, and also soluble en ethanol, propylene glycol, y otros orgánico solvents. Its punto de fusión es unpproximately 40–50°C, con un HLB value of approximately 3–4 (water-in-aceite type emulsionante). LACTEM is heat-stable, capable of withstanding temperatures up to 120°C, con una pH application range of 3.0–9.0. LACTEM es unuthorized as a aditivo alimentario in the EU (E472b), holds GRAS status con el US FDA, and es unpproved under China's GB 2760. JECFA does not impose a numerical Acceptable Daily Intake limit.

LACTEM possesses multiple unique performance advantages:

LACTEM es un highly effective aerating emulsionante. In systems como whipped cream and cake batters, it significantly aumenta overrun, stabilizes foam structure, and resists droplet coalescence and drainage. Its unique lactylated structure has a significant influence on the texture and air distribution in aerated food products.