Lactic Acid Esters of MDG
The short version
Lactylated MDG (LACTEM) — used as a whipping aid and crumb-softener in bakery and dairy.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Manufactured by esterifying mono- and diglycerides (E471) with lactic acid. The lactate groups improve interfacial behavior and produce a fine, stable foam structure.
How it's used
Used in cake mixes for crumb softness and aeration, in whipped toppings for foam stability, in instant desserts, and in powdered coffee whitener. Particularly effective at stabilizing the air bubbles in whipped non-dairy systems.
Safety profile
ADI not specified — considered safe. Hydrolyzed in digestion to lactic acid, glycerol, and fatty acids, all normal dietary components.
Physical & chemical properties
Off-white waxy solid or paste. Soluble in warm oils; disperses in warm water. Stable in storage.
Regulation worldwide
Permitted globally with maximum-use limits per category.
Educational information only. Not medical or dietary advice.