Emulsifiers

E472b

Lactic Acid Esters of Mono- and Diglycerides (LACTEM)

E472b, known as an ester of ascorbic acid (a derivative of vitamin C), is an emulsifier used in baking to improve dough handling and extend bread freshness. It works by homogenizing fat and water, enhancing dough structure.

Benefits and Uses:

• Enhances dough consistency and elasticity, resulting in a smoother and more workable dough.

• Increases bread volume, helping to create fluffier and softer loaves.

• Delays staling, keeping bread fresh for a longer time.

• Supports gluten development, making the dough stronger.

• Boosts fermentation, allowing yeast to function more effectively.

E472b is widely used in bread, cakes, biscuits and other baked goods as an essential emulsifier and processing aid.