Food Grade CITREM E472c For Bakery, Confectionery, And Beverages

 

CITREM E472c is valued for its ability to disperse fats evenly, reduce phase separation, and enhance aeration in various recipes. Its gentle action on proteins and starches helps optimize structure in doughs, fillings, and beverages without masking flavor or aroma. Resistant to heat and mechanical stress, this E472c emulsifier delivers consistent results across industrial processes such as mixing, baking, pasteurization, and homogenization. It is widely used in standard formulations as well as in plant-based, reduced-fat, and fortified products.

 

 

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

 

 

 Supports stable emulsions in a wide variety of food matrices

 Improves mouthfeel, giving a creamy, smooth texture

 Enhances dough extensibility and processing tolerance

 Minimizes oil separation and water release during storage

 Compatible with dairy, plant-based, and hybrid formulations

 Low inclusion levels for cost efficiency and clean labeling

 

 

Bakery

CITREM E472c strengthens dough networks in breads, rolls, laminated pastries, and cakes, enabling uniform fermentation and oven spring. It helps create an even crumb structure, maintains softness during storage, and enhances overall product volume.

 

          

 

Confectionery

In chocolate coatings, caramel, nougat, and spreads, Citric Acid Esters of Mono- and Diglycerides provide smooth texture, prevent sugar or fat bloom, and keep fillings stable in multi-layer confections. They also support even fat distribution in high-fat systems, improving gloss and bite.

 

Beverages

E472c improves the dispersion of oils and flavors in dairy-based drinks, protein shakes, coffee creamers, and plant-based beverages such as oat, soy, and almond milk. It prevents sedimentation and ensures uniform creaminess throughout the product's shelf life.

 

 

Other Applications

 

Beyond bakery, confectionery, and beverages, CITREM E472c (Citric Acid Esters of Mono- and Diglycerides, CAS 36291-32-4) has a wide range of uses across the food industry.

 

In dairy and plant-based dairy products such as cream cheese, processed cheese spreads, yogurt, and coconut or almond creams, it stabilizes emulsions and prevents whey separation while supporting clean-label formulations.

 

It enhances oil–water balance and gloss in sauces, dressings, mayonnaise, and savory spreads, while in frozen desserts-including ice cream, gelato, sorbets, and vegan frozen yogurts-it limits ice crystal formation and promotes a smooth, creamy mouthfeel.

 

In processed meat, poultry, and seafood items like sausages, pâtés, and seafood pastes, E472c emulsifier helps disperse fat evenly, improving juiciness, sliceability, and shelf stability.

 

It also aids the even distribution of fats, proteins, and vitamins in nutritional powders, infant formulas, and meal replacements, improving solubility and texture.

 

Additionally, CITREM E472c improves consistency and thermal stability in savory ready meals, gravies, and soups, reducing phase separation during storage or reheating.

 

 

25kg/bag/carton

 

 

 Kosher/ Halal/ ISO9001/ ISO22000/ RSPO Certificated

 OEM/ ODM Services

 No MOQ Required, More Opportunities

 Excellent Pre-sales Service & After-sales Service

 Fast Shipping & Best Price

 Free Samples Available

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