Lactic Acid Fatty Acid Glyceride
Emulsifiers
98084-79-8
$3.89 ~ $5.83
Food
Free sample from 100g(NF)
One unit of:25kg/carton
One unit of:25kg/carton
25kg/carton
Product Info
What is Lactic Acid Fatty Acid Glyceride?
Lactic Acid Fatty Acid Glyceride (LACTEM) is a powerful food emulsifier synthesized by esterifying lactic acid with mono- and diglycerides, which is primarily used to stabilize foams, improve aeration in baked goods, and modify fat crystallization in shortenings.
How is Lactic Acid Fatty Acid Glyceride made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Glycerolysis | React edible fats/oils (e.g., fully hydrogenated palm oil) with glycerol under heat and vacuum in the presence of a catalyst. | Control Point: Monitor reaction temperature (200-250°C), vacuum level, and catalyst concentration. Note: The ratio of fat to glycerol is critical for producing the desired mixture of mono- and diglycerides. |
| 2 | Esterification | React the prepared mono- and diglycerides with food-grade lactic acid to form Lactic Acid Fatty Acid Glyceride (LACTEM). | Control Point: Precisely control the input ratio of lactic acid. Maintain reaction temperature and apply high vacuum to efficiently remove water, a byproduct of the reaction. Note: This step defines the final emulsifier's properties, such as its hydrophilic-lipophilic balance (HLB). |
| 3 | Purification & Deodorization | Neutralize any remaining catalyst, followed by bleaching with activated earth to remove color impurities and deodorization using steam distillation under high vacuum. | Control Point: Verify the acid value (AV) and saponification value (SV). Ensure sufficient time, temperature, and steam flow during deodorization. Note: This stage is vital for creating a bland-tasting, odorless, and light-colored product suitable for food applications. |
| 4 | Cooling & Flaking | Cool the purified molten product on a chilling drum or through spray cooling to solidify it into flakes, beads, or a powder. | Control Point: The cooling rate and surface temperature of the drum must be strictly managed. Note: This process determines the final physical form and handling characteristics of the product. Rapid cooling is essential for achieving the desired stable crystal form. |
| 5 | Packaging | Mill the solidified product if necessary to achieve a uniform particle size, then package it into sealed, multi-layer, moisture-proof bags. | Control Point: Final product screening for size, followed by passing through a metal detector. Ensure package integrity and accurate weight. Note: Proper packaging is crucial to protect the product from moisture and oxidation, ensuring its stability and shelf life. |
Technical Specifications
| CAS Number | 98084-79-8 |
| Solubility | Dispersible in hot water, soluble in oil |
| Storage Conditions | Store in dry and cool place, sealed |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Bakery
dairy
instant foods
sauces
margarine
Mechanism of action:
| Parameter | Lactic Acid Fatty Acid Glyceride |
|---|---|
| Functional Category | Emulsifier; Aerating Agent; Texture Modifier; Starch Complexing Agent |
| Key Ingredients | Esters of glycerol with lactic acid and food-grade fatty acids (e.g., palmitic, stearic). |
| Mechanism of Action | The amphiphilic molecule orients at oil-water or air-water interfaces, reducing surface tension. Its alpha-tending crystalline structure stabilizes the lamellar liquid crystal phase around air cells, promoting fine bubble formation and stability. It also forms inclusion complexes with amylose, hindering starch retrogradation. |
| Application Effect in Product | Increased overrun, volume, and foam stability in whipped toppings, mousses, and icings. Improved crumb structure, softness, and shelf life in cakes and baked goods. Enhanced emulsion stability in shortenings and creams. Reduced stickiness in starch-based products. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Lactic Acid Fatty Acid Glyceride (LACTEM) | Food Emulsifier (E472b) | Alpha-tending emulsifier; excellent aeration and foam stabilization; improves fat crystallization. | Superior aeration capacity for light textures. Creates highly stable foams in whipped products. | Less effective as a primary water-in-oil emulsifier. Not a strong dough conditioner compared to DATEM. | Whipped toppings, mousses, ice cream, cake mixes, low-fat spreads. | For creating and stabilizing a light, aerated structure, especially in whipped creams and desserts. |
| Mono- and Diglycerides of Fatty Acids (MDG) | Food Emulsifier (E471) | General-purpose W/O and O/W emulsifier; starch complexing agent; anti-staling effect. | Highly versatile and cost-effective. Excellent for crumb softening and extending shelf life in bread. | Weaker aeration and foam stabilization properties compared to LACTEM. | Bread, margarine, coffee creamers, pasta, shortenings. | For general-purpose emulsification, improving texture, and anti-staling in baked goods at a low cost. |
| Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM) | Food Emulsifier (E472e) | Strong O/W emulsifier; powerful dough conditioner that interacts with gluten. | Unmatched dough strengthening and volume improvement in yeast-leavened products. | Not typically used for aeration in whipped toppings. Can create an overly chewy texture if overused. | Crusty breads, buns, yeast-leavened baked goods. | To maximize dough stability, fermentation tolerance, and loaf volume in bread production. |
| Polyglycerol Esters of Fatty Acids (PGE) | Food Emulsifier (E475) | Strong O/W emulsifier; excellent for creating fine, stable emulsions; available in a wide HLB range. | Superior performance in cake batters for volume and fine crumb structure. Very effective in low-fat spreads. | Generally more expensive than MDG or LACTEM. Lacks the specific dough conditioning of DATEM. | High-ratio cakes, baking shortenings, low-fat margarines, dairy analogues. | For creating highly stable, fine-textured emulsions, especially in aerated cake systems and low-fat applications. |
| Lecithin | Natural Emulsifier (E322) | Phospholipid-based; reduces viscosity; acts as a release agent and dispersant. | Natural, 'clean label' appeal. Excellent viscosity reducer in high-fat systems like chocolate. | Less powerful for aeration or dough strengthening compared to synthetic alternatives. Can impart a slight flavor. | Chocolate, margarine, instant foods, bakery products, release sprays. | For a natural emulsifier option, especially when reducing viscosity in chocolate is the main objective. |
Technical Documents
Available Documentation
COA, TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications