E472c CITREM – Citric Acid Esters of Mono and Diglycerides of Fatty Acids – 25 KG

E472c CITREM is an effective emulsifier widely used in the food industry, especially in oils, bakery products, margarine and processed meats. Derived from citric acid and mono and diglycerides of fatty acids, it improves quality in food production through stability, texture improvement and prevention of fat-liquid separation.

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Product Features

• Class: Emulsifier
• Appearance: Cream-white liquid powder with a slight acid odor.
• Solubility: Water soluble; soluble in oils and fats.
• Packaging: 25 kg kraft bag.
• Storage: Store in a cool (<25°C) and dry place.

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E472c CITREM Application Areas and Advantages

1. Cooking Oils and Margarine

• Splash Preventer:
  Prevents splattering in cooking oil and margarine, making the cooking process more efficient.
• Providing Stability:
  It acts as both emulsifier and stabilizer in margarines, ensuring that the product has a homogeneous structure.

2. Bakery Products

• Dough Performance:
  Used as a protein binder in flours, improving the gluten network and dough workability.
• Volume and Texture Improvement:
  Improves texture, provides a homogeneous structure and increased volume in breads and cakes.

3. Processed Meats

• Meat Binder:
  Improves binding properties, strengthens product texture and provides stability in sausages and processed meats.

4. Low Calorie Foods

• Reduce Fat:
  Increases the water content and reduces the fat content of low-calorie foods, making them healthier options.

5. Dairy Products and Sauces

• Emulsification:
  Stabilizes the mixture of oil and water in mayonnaise and salad dressings. Used as a thickener in ice cream and sweet sauces.

6. Confectionery and Chocolate

• Texture and Stability:
  Provides a homogeneous structure by preventing oil formation in confectionery and chocolate products, leaving a smooth mouthfeel.

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Technical Advantages

1. Emulsification: Mixes water and oil phases to form stable emulsions.
2. Protein Binding: Strengthens gluten structure and improves processability in bakery products.
3. Texture Improvement: Provides a more homogeneous and smooth structure.
4. Volume Increase: Increases the volume by increasing the gas holding capacity of the dough during fermentation.
5. Long Shelf Life: Preserves freshness and extends the shelf life of products.

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Amount of Use and Dosage

• Amount of Use: Depends on the product and intended use. Optimum dosage should be determined by production trials.
• Mode of Application: Can be added directly to the production line and mixes easily with other ingredients.

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Storage and Shelf Life

• Storage Conditions: It should be stored in its original packaging in a cool (<25°C) and dry place.
• Shelf Life: Under appropriate storage conditions, the product retains its effect and quality for a long time.

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E472c CITREM Reliable Solution for Food Production

E472c CITREM is an excellent emulsifier for improving quality and stability in edible oils, margarine, bakery products and processed meat products. Thanks to its versatile nature, it optimizes production processes while improving the texture and shelf life of products.

For more information and other emulsifier products, please visit our Bakery Emulsifiers category.