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Lactylated Fatty Acid Esters of Glycerol and Propylene Glycol 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 monoand diglycerides. it is used mainly where aeration is required, such as in toppings, cake 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.