E472B – Lactic and fatty acid esters of glycerol
StabiliserDescription
Lactic and fatty acid esters of glycerol (LACTEM) is an emulsifier and stabilizer derived from glycerol, lactic acid, and fatty acids (typically from plant or animal sources, e.g., palm oil, soybean oil, or tallow). It functions by reducing the surface tension between oil and water phases, allowing for stable emulsion formation, improving volume, texture, and aeration in baked goods and whipped toppings, and stabilizing fat polymorphism in margarine
Notes
E472B, known as LACTEM, is created by chemically combining mono- and diglycerides with lactic acid. Lactic acid is the same natural acid produced during fermentation processes - it's what gives yogurt and sourdough bread their characteristic tangy flavor. When attached to mono- and diglycerides, it creates a powerful emulsifying ingredient with enhanced stabilizing properties. This emulsifier is particularly valued in baked goods and whipped toppings because it not only helps blend ingredients but also improves volume, texture, and stability. In bread and cakes, LACTEM helps create a finer, more uniform crumb structure and better rise, while in whipped toppings and creams, it helps maintain the light, airy texture and prevents collapse or separation over time. Like other mono- and diglyceride derivatives, E472B may be derived from either plant or animal fats, so those following vegetarian or vegan diets should verify the source. It's considered safe by regulatory authorities worldwide. The lactic acid component is particularly interesting because it's identical to what's naturally produced by beneficial bacteria in fermented foods, making this additive a combination of familiar food components optimized for industrial food production.