Citric Acid Esters of Mono- and Diglycerides of Fatty Acids (CITREM) - E 472c
Product description
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids (CITREM), designated as the food additive E 472c, is a highly effective,
hydrophilic emulsifier and stabilizer. It is presented as a white to off-white powder.
Key Functions and Benefits
CITREM is valued for its superior emulsifying, anti-splatter, and protein-binding capabilities across various food systems:
Emulsion Stabilization: It is crucial for stabilizing emulsions, ensuring that immiscible ingredients like oil and water blend smoothly and do not separate in food products (e.g., mayonnaise and salad dressings). Anti-Splatter Agent: It functions as a splatter inhibitor in cooking oils and margarine, improving safety during frying. Protein and Dough Enhancement: It acts as a protein-binding agent in flour, leading to increased dough performance and overall quality in baked goods. Antioxidant Synergist: CITREM increases the stability of antioxidants, helping to protect fat-containing products from oxidation and rancidity. Structural Control: It prevents oil from separating in sausages and increases the volume of ice creams, contributing to improved texture and stability. Applications
CITREM is widely utilized in products requiring stable emulsions, dough improvement, and anti-spattering properties:
Fats and Oils: Cooking oils and Margarines Condiments: Mayonnaise and Salad dressings Bakery: Flour (as a dough improver) Meat: Sausages Confectionery: Chocolates Frozen Desserts: Ice cream
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Key Functions and Benefits
CITREM is valued for its superior emulsifying, anti-splatter, and protein-binding capabilities across various food systems:
Emulsion Stabilization: It is crucial for stabilizing emulsions, ensuring that immiscible ingredients like oil and water blend smoothly and do not separate in food products (e.g., mayonnaise and salad dressings). Anti-Splatter Agent: It functions as a splatter inhibitor in cooking oils and margarine, improving safety during frying. Protein and Dough Enhancement: It acts as a protein-binding agent in flour, leading to increased dough performance and overall quality in baked goods. Antioxidant Synergist: CITREM increases the stability of antioxidants, helping to protect fat-containing products from oxidation and rancidity. Structural Control: It prevents oil from separating in sausages and increases the volume of ice creams, contributing to improved texture and stability. Applications
CITREM is widely utilized in products requiring stable emulsions, dough improvement, and anti-spattering properties:
Fats and Oils: Cooking oils and Margarines Condiments: Mayonnaise and Salad dressings Bakery: Flour (as a dough improver) Meat: Sausages Confectionery: Chocolates Frozen Desserts: Ice cream
Specifications
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Citric Acid Esters of Mono- and Diglycerides of Fatty Acids (CITREM) - E 472c
