What Is LACTEM Lactic Acid Esters of Mono/Diglycerides (E472b)? Applications, Dosage, Alternatives & Specifications

Lactic Acid Esters of Mono- and Diglycerides of Fatty Acids (abbreviated as LACTEM), with the international code E472b, is a food emulsifier produced by the esterification of lactic acid with mono- and diglycerides of fatty acids. LACTEM is an important member of the E472 series (organic 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 emulsifier. It appears as an off-white to light yellow powder, flake, or waxy solid. LACTEM is insoluble in cold water, dispersible in hot water to form an emulsion, easily soluble in oils and hot fats, and also soluble in ethanol, propylene glycol, and other organic solvents. Its melting point is approximately 40–50°C, with an HLB value of approximately 3–4 (water-in-oil type emulsifier). LACTEM is heat-stable, capable of withstanding temperatures up to 120°C, with a pH application range of 3.0–9.0. LACTEM is authorized as a food additive in the EU (E472b), holds GRAS status with the US FDA, and is approved under China's GB 2760. JECFA does not impose a numerical Acceptable Daily Intake limit.

LACTEM possesses multiple unique performance advantages:

LACTEM is a highly effective aerating emulsifier. In systems such as whipped cream and cake batters, it significantly increases 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.