LACTEM plays the role of emulsifying, stabilizing, and increasing air retention, and can be used in cakes, butter and other fields. Form complexes with starch to prevent starch swelling and loss, improve starch gelatinization characteristics, and prevent aging retrogradation. LACTEM used in all kinds of grease to improve the compatibility of oil and water and prevent oil-water separation during storage. For meat products, it can improve the water storage capacity of sausages and hams, and prevent oil-water separation. Increase the willfulness and air retention of the dough, improve the structure, and increase the baking volume. Used in cream to make the product stable, uniform and delicate.
