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.
For the best answers, search on this site https://shorturl.im/avZ7G. Ok, yes you can freeze frosted or unfrosted. When I was young my mom would make cupcakes, frost them and then freeze them. After they have been frozen my mom would pull them out and wrap them individually in wax paper and then put them into a zip lock bag. I would then take them out one at a time as I needed them.