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Chemsino CITREM Emulsifier For Dairy Products

Chemsino CITREM emulsifier is developed to improve stability and texture in dairy-based formulations. It helps manage fat and water interactions, ensuring smooth consistency and reliable performance. Widely used in processed dairy products, CITREM supports uniform structure, better mouthfeel, and stable quality during production and storage.

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Product Introduction

Product Description

Chemsino CITREM (Citric Acid Esters of Mono- and Diglycerides, E472c) is a functional emulsifier designed for demanding dairy processing conditions. It enhances the dispersion of milk fat and stabilizes emulsions under heat treatment such as pasteurization and UHT processing. By improving the interaction between fat globules and proteins, CITREM contributes to a more homogeneous product structure and reduces the risk of separation. It also supports improved viscosity control and sensory quality. The emulsifier can be easily incorporated into standard dairy production lines and works well alongside stabilizers and proteins commonly used in dairy formulations.

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

Chemsino CITREM offers excellent emulsifying efficiency and process stability. It supports uniform fat distribution, improves product texture, and enhances resistance to separation during storage. The ingredient performs well under different temperature conditions and processing methods. It is easy to disperse, compatible with other dairy ingredients, and suitable for consistent large-scale production.

Product applications

In recombined milk and cream, CITREM helps stabilize fat dispersion and prevents creaming or phase separation during storage.

In flavored milk and dairy beverages, it maintains a smooth texture and uniform appearance, even under heat processing.

For yogurt and fermented dairy products, it contributes to improved body and consistency, supporting a more uniform gel structure.

In processed cheese, CITREM enhances the emulsification of fat and proteins, resulting in better meltability and sliceability.

It is also effective in whipped cream and dessert creams, where it helps maintain foam stability and smooth mouthfeel.

Additionally, CITREM can be used in low-fat dairy formulations, helping compensate for reduced fat by improving texture and overall sensory quality.

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