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.
Waffles should be crisp on the outside and light on the inside, but too many recipes produce soggy versions. In our Light and Crispy Belgian Waffles recipe, we replaced flour with cornstarch and the butter with vegetable oil, which reduced the moisture in the batter and made for crispier waffles.