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Premium CITREM Emulsifier E472c For Food Processing

Premium CITREM Emulsifier E472c For Food Processing

Citric Acid Esters of Mono- and Diglycerides (CITREM, E472c) is a multifunctional food emulsifier widely used for stabilizing oil–water systems, improving texture, and enhancing product consistency. With excellent emulsification, dispersion, and fat-modifying properties, CITREM is ideal for a wide range of food processing applications where fine texture, uniformity, and stability are essential.

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Product Introduction

Product Description

CITREM (Citric Acid Esters of Mono- and Diglycerides) is produced through the esterification of citric acid with mono- and diglycerides of fatty acids. It functions as an effective emulsifier, stabilizer, and dispersing agent across various food categories.

Its strong hydrophilic–lipophilic balance enables it to stabilize emulsions, improve protein functionality, and enhance the interaction between fat and aqueous phases. This makes CITREM highly valuable for processed foods requiring stable emulsions, improved aeration, and extended shelf life. It is especially useful in systems containing proteins, fats, and sugars.

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

Excellent emulsifying performance for both high-fat and low-fat food systems

Improves product stability by preventing separation and fat crystallization

Enhances texture and mouthfeel in dairy, beverages, and bakery foods

Promotes uniform mixing of oil, water, and other functional ingredients

Heat-stable and processing-friendly, suitable for high-temperature conditions

Compliant with international quality standards (E472c, CAS 36291-32-4)

Suitable for clean-label and modern food formulations

Product applications

CITREM (E472c) is widely used in the food processing industry due to its excellent emulsifying, stabilizing, and texture-enhancing properties.

In dairy products, it helps stabilize cheese spreads, improve cream consistency, and maintain uniform fat dispersion in ice cream and recombined dairy, ensuring smooth texture and extended shelf life.

In bakery and pastry products, CITREM improves dough handling, strengthens crumb structure, and enhances softness, while ensuring consistent fat distribution for higher product quality.

Breads

For beverages, CITREM stabilizes oil-in-water emulsions, improves cloud stability, and prevents separation, making it ideal for flavored drinks and functional beverages.

In infant formula and nutritional products, it ensures stable emulsification of oils, enhances nutrient distribution, and contributes to smooth, digestible formulations.

Additionally, in confectionery and chocolate products, CITREM prevents fat recrystallization, enhances mouthfeel, and supports smooth emulsions in caramel, chocolate fillings, and coatings.

By supporting consistent texture, stable emulsions, and improved product quality across dairy, bakery, beverages, nutrition, and confectionery, CITREM E472c has become an essential functional ingredient for modern food manufacturers.