CITREM E472c is a food-grade emulsifier widely used in ice cream and frozen dessert formulations. It helps improve emulsion stability, fat distribution, and overall product consistency. With reliable performance, CITREM supports smooth texture, controlled melting behavior, and uniform quality in modern ice cream production.
CITREM (Citric Acid Esters of Mono- and Diglycerides, E472c) is designed to optimize the interaction between fat, water, and air in frozen dairy systems. In ice cream processing, it assists in creating a stable fat network that supports air incorporation during freezing. This results in improved overrun, finer ice crystal structure, and a smoother mouthfeel. CITREM also helps reduce phase separation and enhances the stability of emulsions under varying processing conditions. Its compatibility with other stabilizers and emulsifiers makes it suitable for a wide range of formulations, including low-fat and plant-based ice cream alternatives.
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
CITREM E472c offers strong emulsifying performance and good dispersibility in food systems. It helps improve fat stabilization, enhances texture, and supports consistent product structure. The ingredient is easy to incorporate into standard processing methods and works effectively across different formulation types. It also contributes to improved melting resistance and product stability during storage and distribution.
Product applications
In ice cream, CITREM E472c plays a key role in improving texture and processing efficiency. It helps create a smoother and creamier mouthfeel by promoting uniform fat distribution and reducing large ice crystal formation. During freezing, it supports better air incorporation, resulting in stable overrun and consistent product volume. CITREM is especially useful in low-fat ice cream, where it helps compensate for reduced fat content by maintaining structure and creaminess. It is also suitable for plant-based frozen desserts, improving stability in formulations that use vegetable fats or alternative proteins. Overall, CITREM helps manufacturers produce ice cream with improved texture, stability, and consumer appeal.
