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.
If you want a block of ice milk, yes you can freeze your shakes. Some folks put them into the freezer until almost frozen and then break them up. I throw mine in the ice cream maker and make ice cream occasionally. Look a couple of posts below mine for Eggface's post about malt...she makes protein ice cream.