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.
Muffins can also become sticky after being thawed and are likely to lose some of their flavor if stored in the freezer too long. Bake muffins as usual. Remove from muffin pan and cool. Once cool, transfer the muffins into freezer-grade plastic bags or wrap them individually in heavy-duty aluminum foil. Seal, label and freeze. Prepare batter. Freeze until firm in baking pans. Once firm, remove batter from pans and transfer to plastic bags for freezing. Batter can also be frozen in airtight plastic containers (ice cream pails, etc.). Thaw in refrigerator when ready to bake and scoop batter into pans.