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.
Help!!!! Yes, you can freeze fudge with success. I do it all the time. You need to place the fudge in an airtight container to keep out moisture. I usually use Tupperware. Between each layer of fudge place a layer of waxed paper (grease proof paper). This will keep the fudge from sticking together if you have already cut it into pieces.