A Complete Guide to CITREM E472c Emulsifier

Date:2024-11-13

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CITREM emulsifier (Citric Acid Monoglyceride, E472c) is a highly versatile ingredient widely used in the food industry for its excellent emulsifying properties. Known for its safety, biodegradability, and non-toxic nature, this emulsifier is an essential tool in improving the texture, shelf life, and overall quality of various food products, including margarine, baked goods, sauces, and dairy items. In this guide, we will explore the diverse applications of CITREM emulsifier and its key benefits in modern food processing.

What is CITREM?

Citric Acid Monoglyceride (CITREM) is also known as Citric Acid Esters of Mono-and Diglycerides. CITREM is an esterification product of molecularly distilled monoglycerides and citric acid. With both hydrophilic and lipophilic properties, it acts as an anionic surfactant, capable of bridging oil and water components. CITREM is hydrolyzed in the body into citric acid, glycerol, and stearic acid, all of which participate in metabolic processes. CITREM has a CAS number of 36291-32-4 and e-number E472c. As a safe, non-toxic, non-irritating, biodegradable emulsifier, CITREM emulsifier has gained wide acceptance in the food industry.

Physical Properties of CITREM Emulsifier

CITREM emulsifier appears as a light yellow solid powder with an HLB value of 8.5, offering strong emulsifying capabilities due to its dual affinity for water and oil. It is highly resistant to acid and heat, has excellent foaming capacity, and is effective in stabilizing textures. These properties make it suitable for a variety of applications, such as margarine, dairy products, and confectionery.
CITREM e472c also enhances the effectiveness of phenolic antioxidants, increasing their solubility in oils and maximizing their antioxidative performance. When combined with antioxidants like PG, TBHQ, BHA, or BHT, CITREM emulsifier can significantly boost their efficiency, making it an ideal synergist for food-grade antioxidants.

Applications of CITREM Emulsifier

1. In Margarine and Fats
CITREM improves the compatibility between oil and water, enhancing emulsification, inhibiting crystallization, and boosting whipping and foam stability. It enhances the texture, creaminess, and flavor of margarine, shortening, and non-dairy creams, resulting in smoother, more pliable products. CITREM also helps increase volume and extends shelf life.

2. In Baked Goods
Citric Acid Monoglyceride (CITREM) promotes the emulsification of fats, allowing them to be absorbed by gluten. During baking, it helps the dough expand, creating a light and airy structure. In cookies, cakes, and puffed snacks, CITREM improves volume, texture, and mouthfeel, while also extending shelf life and reducing equipment wear by providing a lubricating effect.

3. In Spreads and Sauces
Citric Acid Esters of Mono-and Diglycerides prevents oil separation and phase separation in spreads and sauces such as sesame paste, mayonnaise, peanut butter, and sauces. It enhances texture uniformity and increases shelf stability, providing a smoother, more cohesive product.

4. In Meat and Seafood Processing
In meat and seafood processing, CITREM e472c acts as an emulsifier, preventing fat separation and improving water retention. It enhances texture, making products tender and uniform in structure.

5. In Instant Powdered Products
Citric Acid Esters of Mono-and Diglycerides improves dispersion in instant powdered products like non-dairy creamer, milk powder, and cocoa powder, preventing clumping when mixed with water. It stabilizes fat, improves quality and taste, and significantly enhances whiteness in products. This effect is also beneficial for instant beverages and soups.

6. In Ice Cream
Citric Acid Esters of Mono-and Diglycerides enhances the dispersion of fats within the ice cream mix, creating fine, even distribution of fat particles. This improves the emulsion stability, helps control the formation of large fat crystals, increases aeration, and enhances texture, resulting in smoother, creamier ice cream.

CITREM E472C Emulsifier in ice cream

7. In Flavor and Vitamin Products
CITREM enables oil-soluble flavors or vitamins to become water-dispersible and vice versa, allowing greater flexibility in product formulation. For example, it can turn water-soluble colorants like red yeast rice into oil-soluble forms.

Usage Instructions of CITREM Emulsifier

CITREM can be used in various ways depending on the product requirements:
Melting with Hot Oil: Melt CITREM in heated oil and then mix it with powdered ingredients for even distribution.
Direct Blending with Powdered Ingredients: Blend CITREM directly with other powder ingredients, ideal for dry formulations.
Creating a Paste with Warm Water: Mix CITREM with warm water (around 70°C) to create a paste before incorporating it into the product. This method is recommended for more complex emulsification needs.

Final Insights

CITREM emulsifier (Citric Acid Monoglyceride, E472c) is an indispensable ingredient in food processing, helping to create stable emulsions, improve product texture, and enhance shelf life. With Chemsino’s premium CITREM, food manufacturers can further improve the consistency and appeal of their products, from margarine to sauces. Chemsino Group offers free samples to help businesses evaluate the emulsifier’s performance, as well as competitive pricing that ensures the best value for food producers seeking high-quality, reliable ingredients.

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