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.
Some Options. Freeze your batter in shallow containers, so it will thaw quickly in your fridge overnight. Alternatively, save dishwashing by freezing batter in heavy-duty bags. Once itâs thawed, you can simply cut off a corner and squeeze batter onto your griddle. Freezing cooked pancakes, rather than batter, is also an option. They deflate slightly as they cool, so theyâre not as delightful as fresh-made, but can be reheated quickly in your toaster, toaster oven or even your microwave.