Therefore, lactylates are often referred to as emulsifiers. The degree of interaction is dependent on the identity of the fatty acid, the mole ratio of fatty acid to lactic acid, the degree of neutralization and the nature of the neutralizing base (if applicable) used in the manufacture of the lactylate.
Tips. 1  Refrigerate within two hours of cooking; cover waffles with foil or plastic wrap or place in plastic bag to prevent drying out. 2  To freeze, place a sheet of wax paper between each waffle, then wrap waffles tightly in aluminum foil or place in heavy-duty freezer bag.
Once the waffles are cooled, you can use the double wrap method which is my personal favorite. It keeps moistures and funky tastes out. Wrap each waffle individually in plastic wrap and then wrap two waffles together in heavy duty foil. You could do up to four in a batch of foil, but I think two works well.