Lactic Acid Esters ntawm Mono-thiab Diglycerides (LACTEM)yog khoom noj khoom haus tsis-ionic emulsifier. Nws yog cov khoom ntawm glycerol esterification nrog fatty acid thiab citric acid. Nws muaj cov haujlwm ntawm emulsification, dispersion, chelation, txhim kho antioxidant, tiv thaiv cov hmoov txhuv nplej siab kev laus thiab kev tswj cov rog rog.LUSyog dav siv hauv kib qos yaj ywm ci, khoom ci, khoom noj nqaij, emulsified rog khoom, khoom noj khoom haus thiab qab zib Hoobkas suab thaj anti - nplai, thiab lwm yam.
1.LUSmuaj cov haujlwm ntawm emulsification, stability, wetting, viscosity txo, tswj cov roj crystallization, ncua sijhawm cov hmoov txhuv nplej siab, solubilizing thiab foaming. Hauv cov khoom noj muaj txiaj ntsig zoo ua kom muaj zog, yog li nws tau siv dav hauv lub luag haujlwm tseem ceeb ntawm tus nqi ntawm kev ua zaub mov noj.
2.Nws ua kom muaj qhov huab cua kom ruaj khov, txhav thiab ruaj khov ntawm cov khoom ua npuas foaming. Txhawm rau rau hauv cov dej los yog mis nyuj pauv cov hmoov ua rau nplawm cov khoom siv foaming cov nyhuv cohesive yog pom tseeb, tuaj yeem ua rau cov khoom lag luam luv luv lub sijhawm tuab. Nws tuaj yeem siv los tswj cov nag lossis daus ntawm cov roj hauv kev tsim cov qhob noom xim kasfes thiab khaub noom, thiab muaj cov haujlwm ua haujlwm los tiv thaiv txaws hauv margarine thiab ua kom luv.
3.nws yog kojsed nyob rau hauv mayonnaise, npaj qab zib, txhim kho viscosity thiab ruaj khov, muaj qhov zoo ntawm plasticity ntawm margarine.
4.Cov khoom noj tsis muaj pob,LUStuaj yeem tsim cov nyom nrog cov protein thiab cov hmoov txhuv nplej txhawm rau txhim kho cov khob noom ua kom tawv tawv, ua kom ntim ntau dua, txhim kho qhov ci, kom dawb, txhim kho cov qauv thiab tiv thaiv cov hmoov txhuv nplej.
