E472B – Lactic and fatty acid esters of glycerol

Description

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