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.
Storing Homemade Fudge NEW. Hi Fran, Like I mentioned to Gerry above, I find that fudge keeps really well when stored correctly. When I want to keep it for a long time, I wrap it well and freeze it. Let it thaw while it is still wrapped.