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.
You can freeze most fresh vegetables and fruits, meats and fish, breads and cakes, and clear soups and casseroles. The keys to freezing food are to make sure itâs absolutely fresh, that you freeze it as quickly as possible, and that you keep it at a proper frozen temperature (0 degrees).