LACTEM E472b

Characters: White powder or flake solid which is easily soluble in oils and hot grease, insoluble in cold water and can be dispersed in hot water. Applications: It has emulsifying, stabilization, dropping viscocity, control grease crystallization, resist starch aging, increase the gas-holding function. (1) Used in watery cream, and its stable, homogeneous, fine and smooth. (2) Used in meat products, avoid the water and oil separation. (3) Used in various grease, improve the compatibility of water and oil, avoid the water and oil separation. (4) Increase the dough toughness and gas-holding function, improve the construction, increase the bakery volume Usage and dose: (1) Put this product into warm water at about 60℃ to get paste shaped substance, then use it as the suitable scale. (2) Used into watery cream, the max. dose is 5g/Kg, for others foods, can be used as the request. Technical Index: Acid Value (Calculated by KOH / (mg/g) ≤6.0 Free Gycerol (W/%) ≤1.0 1-ester content (W/%) ≥80 Ignition residue (W/%) ≤0.1 Total lactic acid (W/%) 20-38 Unsaponifiables (W/%) ≤2.0 Moisture (W/%) ≤0.5 Pb /(mg/kg) ≤0.5

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