How Lactem (E472b) Works with Other Food Additives for Better Results

Date:2025-06-18

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Lactic Acid Esters of Mono- and Diglycerides—commonly known as Lactem (E472b)—are widely used emulsifiers in the food industry. But did you know that Lactem doesn’t work alone? When paired with other food additives like potassium sorbate or sodium benzoate, its performance in improving food quality and shelf life can be significantly enhanced. This blog explores how Lactem synergizes with common preservatives and additives to deliver better texture, stability, and freshness in food products.

What Is Lactic Acid Esters of Mono- and Diglycerides (Lactem )?

Lactic Acid Esters of Mono- and Diglycerides is a food-grade emulsifier made by esterifying mono- and diglycerides with lactic acid. It helps stabilize emulsions, improve texture, and extend shelf life. Commonly found in bakery products, margarine, dairy, and processed foods, Lactem Halal ensures consistent quality even under various processing conditions.

Lactem E472b Chemsino

Why Combine Lactem with Other Additives?

Lactem emulsifier E472b for clean label foods provides key benefits such as emulsion stabilization, texture improvement, and moisture retention. But food preservation and microbial control require additional agents like preservatives. By combining Lactem with the right ingredients, manufacturers can:

Reduce spoilage
Improve product consistency
Achieve cleaner labeling (by lowering additive dosages)
Enhance overall shelf stability

How Lactem Works with Potassium Sorbate in Food?

Potassium sorbate is a widely used preservative that inhibits mold and yeast. On its own, it offers effective microbial control. However, when combined with Lactem, the effect is even stronger:

Improved distribution: Lactem helps evenly disperse potassium sorbate in fat-water emulsions, enhancing its effectiveness.
Extended mold resistance: The emulsifier slows water migration, reducing microbial hotspots.
Lower dosages needed: The combination allows for reduced preservative levels without compromising shelf life.

Example: In bakery fillings or sauces, using Lactem + potassium sorbate helps maintain texture and flavor over time, even in high-moisture environments.

E472b and Sodium Benzoate Synergy in Preservation

Sodium benzoate is effective against bacteria, especially in acidic foods. When used with Lactem:

Better incorporation: Lactem promotes better dispersion of sodium benzoate in oil-rich or emulsified systems.
Improved consistency: The pairing helps maintain homogeneity in sauces, dressings, and dairy beverages.
Flavor protection: Lactem’s emulsifying action reduces separation, helping sodium benzoate work evenly throughout the product.

Example: In flavored drinks or mayonnaise-style dressings, this duo supports longer shelf life without affecting flavor or mouthfeel.

Other Compatible Additives

Lactem also shows good compatibility with:

Citric acid – maintains product pH and enhances preservative efficiency.
Antioxidants (e.g., BHA, tocopherols) – improves oxidative stability alongside Lactem’s structural benefits.
Thickeners and gums – when used with Lactem, provide a balanced, smooth texture without separation.

Lactic Acid Esters of Mono- and Diglycerides in food

Lactic Acid Esters of Mono- and Diglycerides in food

Application Tips for Manufacturers

Test the ratio: The optimal Lactem-to-preservative ratio varies by product type. Pilot testing is crucial.
Adjust pH: Many preservatives work better at specific pH levels. Combine with acidulants if needed.
Watch for interactions: Always ensure additives don’t negatively react under heat or during storage.
Aim for clean labeling: The synergy between additives like Lactem and potassium sorbate often allows lower total usage, aiding in cleaner labels.

Conclusion

Lactic Acid Esters of Mono- and Diglycerides (Lactem) are more than emulsifiers—they work even better when paired with the right additives. When combined with preservatives like potassium sorbate or sodium benzoate, Lactem helps improve texture, extend shelf life, and enhance overall product quality. Whether you're making bakery creams, dairy drinks, or sauces, using Lactem E472b smartly can take your formulation to the next level.

As a food ingredient supplier with more than ten years of industry experience, we offer competitive price and professional pre-sale and after-sale service, contact us for free samples now.

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