FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
LACTYLATED FATTY ACID ESTERS OF GLYCEROL AND PROPYLENE GLYCOL
Igoe, Robert S. 1983. Dictionary of Food Ingredients. Van Nostrand and Reinhold Company.
is an emulsifier made by the reaction of a propylene glycol ester with lactic acid. It has more surface activity and is slightly more hydrophilic than mono- and diglycerides. It is used mainly where aeration is required, such as toppings, cakes mixes and icings. It is used at levels required to produce the intended effect, such as 0.6% in fluid whipped topping and 0.5% in coffee whitener.