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.
1 Make a large batch of corn puree and freeze in cubes -- this will allow you to mix it with other fruits or veggies. Ensure you never refreeze the second recipe if using defrosted veggies.  Introduce corn alone for four days to ensure there are no reactions before mixing with other foods.