Lactic acid esters of mono- and diglycerides of fatty acids (LACTEM)

1. It has emulsifying, stabilization, dropping viscocity, control grease crystallization,resist starch aging, increase the gas-holding function. Used in watery cream, meat products, various grease. Improving the compatibility of water and oil, avoid the water and oil separation, Increase the dough toughness and gas-holding function, improve the construction, increase the bakery volume