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CITREM E472c Emulsifying Agent For Acidic And Fat-Based Foods

CITREM E472c Emulsifying Agent For Acidic And Fat-Based Foods

CITREM E472c is a specialized food emulsifying agent designed for acidic and fat-based food systems. Known for its excellent acid tolerance and emulsification efficiency, CITREM helps stabilize oil–water mixtures, improve texture, and enhance product consistency. It is widely used by food manufacturers seeking reliable performance in challenging formulations such as acidic sauces, dairy alternatives, and fat-rich products.

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Product Introduction

Product Description

CITREM, short for Citric Acid Esters of Mono- and Diglycerides, is classified as E472c under international food additive regulations. This emulsifying agent combines the functional properties of mono- and diglycerides with citric acid, delivering strong emulsification performance even in low pH and high-fat environments.

CITREM E472c works by reducing interfacial tension between oil and water phases, creating stable emulsions and preventing separation during processing and storage. It also contributes to improved heat stability and smoother mouthfeel, making it suitable for a wide range of processed food applications.

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

Effective Emulsifying Agent: Provides stable oil–water emulsification in complex food systems

Excellent Acid Resistance: Performs well in acidic foods and low-pH formulations

Ideal for Fat-Based Foods: Enhances stability and texture in high-fat applications

Improves Texture and Mouthfeel: Creates smooth, uniform, and consistent products

Processing Stability: Maintains emulsion integrity during heating, mixing, and storage

Food-Grade & Compliant: Meets international standards for CITREM E472c food emulsifier

Product applications

CITREM E472c emulsifying agent is widely used in acidic and fat-based foods, where emulsion stability and processing tolerance are critical.

Acidic Sauces and Dressings:

Commonly applied in salad dressings, mayonnaise-style sauces, and vinegar-based emulsions, CITREM E472c helps prevent oil separation and ensures long-lasting stability.

Fat-Based Food Products:

Used in margarine, spreads, and fat-rich fillings to improve emulsification, texture, and consistency.

Dairy and Dairy Alternatives:

Enhances emulsion stability in cream products, flavored milk, and plant-based dairy alternatives, especially in acidic formulations.

Beverages and Emulsified Drinks:

Acts as a food emulsifier in acidic beverages and flavor emulsions, improving the dispersion of oils and flavors.

Processed and Convenience Foods:

Suitable for ready-to-eat foods, sauces, and emulsified systems requiring stable performance under acidic conditions.

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