| Form | Powdery, flake-like or granular solid |
| Color | Milky white to milky yellow |
| Formula | C24H46O6 |
| Molecular weight | 430 |
|
Appearance |
White to off white beads |
White to off white beads |
|
Acid Value (mgKOH/g) |
≤30 |
12.6 |
|
Free Glycerol% |
≤7.0 |
0.3 |
|
Total Lactic Acid% |
15 – 35 |
17.4 |
|
1-Monoglyceride Content% |
5-15 |
10.8 |
|
Unsaponifiable Matter% |
≤2.0 |
0.3 |
|
Water% |
≤2.0 |
0.5 |
|
Ignited Residue% |
≤0.1 |
0.06 |
|
Lead (Pb)mg/kg |
≤0.5 |
＜ 0.5 |
Lactem has the function of emulsification, stability, wetting, viscosity reduction, control of oil crystals, delay starch aging, solubilization, foaming and so on. It has excellent aeration properties in food systems and is widely used in foods where the amount of aeration plays an important role.
Enhance the gas holdability, stiffness and stability of the foam in the whipped foaming product; the agglomeration effect is obvious used for the powdered whipped foaming product brewed by water or milk. The product can be thickened in a short time. It can be used to control the precipitation of oil in the production of chocolate and candy, and has a splash-proof effect in margarine and shortening.
Used in mayonnaise and whipped cream to improve viscosity and stability, and have a positive impact on the plasticity of margarine.
In the pasta food, by forming a complex with protein and starch to enhance dough toughness, increase volume, significantly improve brightness, whiteness and structure, and prevent starch aging.
