E472b Lactem - Lactic Acid Esters of Mono- and Diglycerides of Fatty Acids

E472b, also known as Lactem or Latticem, is a professional food emulsifier used in ice cream making and baking to improve the structure, stability, and quality of the finished product. It consists of lactic acid esters of mono- and diglycerides of fatty acids, obtained from fully hydrogenated rapeseed oil with calcium silicate as a carrier.

🍦 In Ice Cream Making

Particularly valued for its ability to stabilize mixtures and improve texture, making ice cream finer and creamier. It promotes optimal emulsification between the aqueous and fat phases, ensuring uniform structure and superior stability over time, both in display and storage.

🥖 In Baking

Improves dough workability, fat incorporation, and internal structure, contributing to a more regular and softer crumb. Ideal for professional laboratories seeking consistent results and a noticeable improvement in final quality, without altering the flavor profile of the recipes.

📋 Directions for use

The product should be added directly to the recipe, preferably by mixing it with the dry ingredients before adding the liquids to ensure uniform distribution. In ice cream making, it is recommended to add it during the mixing stage together with sugars and powders, before pasteurization, to achieve maximum effectiveness in emulsification and structure.

⚖️ Recommended dosages

Recommended dosage: 0.01% – 0.3% of the total recipe

The ideal dosage depends on the formulation, fat percentage, and desired structure.

🔬 Technical information

• Lactic acid content: 20–25%
• Melting point (dropping point): approximately 50°C
• Non-GMO according to EC Regulations 1829/2003 and 1830/2003

THE IMAGES ARE FOR ILLUSTRATIVE PURPOSES ONLY AND MAY DIFFER FROM THE FINAL PRODUCT