BSE LACTEM E 472b

DESCRIPTION
This is lactic acid esters of vegetable oils. They contain a little free glycerol, free fatty acids, free acetic acid and free glycerides.

PHYSICAL AND SPECIFICATION
Color: Off white to light yellow
Iodine Value: 3 max
Lactic Acid Content: 20-25 %
Melting Point: Approx. 50 C
State: Solid
Acid Value: Max. 6 mgKoh/g
Saponification Value: 220-280 mgKoh/g

HEAVY METALS
Mercury: Less than 1mg/kg
Cadmium: Less than 1mg/kg
Heavy Metals: Max. 10mg/kg
Arsenic: Less than 3mg/kg
Lead: Less than 1mg/kg

Usage/Application
– It is used as an airing agent in pastry and cakes. It ensures rich mousse formation and stability in the products containing high oils. It further reduces shaking period
– It makes easy to take form and enhances fluidity in chocolate compounds
– It enhances volume and interior texture of fine bakery products.
– Whipping cream (shunt powder) mixtures
– Pastry-cake mixtures
– Cream toppings  (Coffee cream etc. )
– Ice cream – sweet mistures
– Chocolate mixtures