Lactic Acid Esters of Mono- and Diglycerides

LACTEM, the esterification product of lactic acid with mono- and diglycerides, used primarily as an alpha-tending emulsifier for whipping and aeration in non-dairy creamers, whipped toppings, cake aeration, and confectionery foams.

White to off-white waxy solid in beads, flakes, or powder. The alpha-crystal stabilizing behavior is the defining property: LACTEM holds the alpha-crystalline polymorph of fat that produces fine-cell foam structure.

We supply food-grade Lactic Acid Esters of Mono- and Diglycerides from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include standard saturated LACTEM for whipped toppings and powdered creamers, unsaturated grades for liquid-emulsion applications, and powder formats engineered for direct dispersion in instant whip-mix premixes.

Bulk and reduced-MOQ shipments. Batch-level COA covering total lactic acid, free fatty acids, acid value, melting point, and microbiology.

Lactic acid esters of mono- and diglycerides were developed in the 1960s alongside the broader family of mono-diglyceride derivatives. The category occupies a specialized role: alpha-crystal stabilization for aerated systems.

Production esterifies lactic acid with mono- and diglycerides at elevated temperature, producing a complex mixture of mono- and dilactyl esters. The lactic acid functionality stabilizes the alpha-polymorph of the fat crystal, the metastable form that is sub-micron in scale and uniquely capable of supporting fine, stable air-cell structure in whipped systems.

Regulated as E472b in the EU, classified as Generally Recognized as Safe by the U.S. FDA, and approved by JECFA without a numerical Acceptable Daily Intake limit.

Strategic positioning is foam structure. In whipped toppings and non-dairy creamers, LACTEM produces overrun in excess of 250 percent with stable cell walls that resist drainage and coalescence. No alternative emulsifier matches its performance in these applications at comparable dosage.

• Whipped toppings and aerosol cream; primary aerating emulsifier for high overrun and stable foam
• Non-dairy creamers and coffee whiteners; aeration support and emulsion stabilization in spray-dried powders
• Cake aeration and sponge-cake premixes; alpha-tending emulsifier delivers fine cell structure
• Confectionery aerated fillings, marshmallow systems, and nougat
• Ice cream and frozen desserts as a secondary emulsifier for foam structure
• Powdered cake mixes and dessert mixes
• Pancake and waffle premixes; aerates batter for tender crumb
• Imitation cheese and processed cheese analogue systems