Products

Bulk Food-Grade CITREM E472c Emulsifier With Best Price

Bulk Food-Grade CITREM E472c Emulsifier With Best Price

Bulk food-grade CITREM E472c is a cost-effective emulsifier solution developed for large-scale food manufacturing. Supplied in bulk quantities at competitive pricing, this emulsifier supports stable production, consistent quality, and efficient cost control. CITREM E472c is widely selected by manufacturers seeking a reliable food emulsifier with the best price-to-performance ratio.

Send Inquiry

Fast Delievery
Quality Assurance
24/7 Customer Service

Product Introduction

Product Description

Bulk food-grade CITREM E472c is a cost-effective emulsifier solution developed for large-scale food manufacturing. Supplied in bulk quantities at competitive pricing, this emulsifier supports stable production, consistent quality, and efficient cost control. CITREM E472c is widely selected by manufacturers looking for a reliable food emulsifier with the best price-to-performance balance.

Product Parameters

ITEMS	SPECIFICATION	RESULT
Appearance	white powder/Ivory powder	white powder
Total Citric Acid(%)	13-50	29.6
Total Fat Acid(%)	37-81	53.8
Total Glycerol(%)	8-33	21.2
Free Glycerol(%)	4.0 max	2.7
Sulphated Ash(%)	10.0 max	0.42
Heavy Metals (Pb)ppm	2.0 max	0.12

Product features

Bulk Supply with Best Price: Optimized for large-scale food production and cost efficiency

Food-Grade Emulsifier: Manufactured to meet international food safety standards

Stable Emulsification Performance: Supports uniform texture and appearance

Good Processing Compatibility: Performs well under mechanical shear and thermal processing

Flexible Formulation Use: Compatible with other emulsifiers, stabilizers, and food ingredients

Reliable Quality Consistency: Suitable for continuous and repeat production runs

Product applications

Bulk CITREM E472c food-grade emulsifier is widely used across a variety of food systems where stable emulsification and improved texture are essential. In bakery products, it enhances dough conditioning, improves crumb structure, and extends softness in bread, rolls, cakes, and pastries. For fat-based spreads and margarine, CITREM stabilizes oil-water emulsions, prevents fat separation, and improves spreadability. In acidic foods and dressings such as mayonnaise, salad dressings, and vinegar-based sauces, it maintains emulsion stability even under low pH conditions. It is also applied in dairy products and plant-based alternatives to support smooth emulsions in cream, yogurt, flavored milk, and non-dairy beverages. In confectionery and fillings, CITREM improves consistency and mouthfeel in chocolate centers and fat-based creams, while in beverages, it ensures even distribution of flavor oils and fat-soluble ingredients. Additionally, it helps maintain texture and emulsion stability in frozen and convenience foods, including frozen dough and ready meals, and is used in processed meats and snacks to stabilize fat and water mixtures. CITREM E472c is also incorporated into industrial food premixes, such as bakery improvers and sauce bases, to optimize processing performance and extend product shelf life.