MOQ :
5 MT

Citric Acid Esters (CITREM)

High-performance emulsifier system based on citric acid esters of mono-/diglycerides. CITREM builds fine emulsions, stabilizes fat–water interfaces, and improves texture and shelf life across dairy, bakery, confectionery, beverages, sauces, and fats.

Functions :
  • Emulsifies for fine, stable droplets

  • Stabilizes emulsions & foams

  • Adds antioxidant protection

  • Improves texture & mouthfeel

  • Helps extend product shelf life

Download Citric Acid Esters (CITREM) Catalog and TDS File :
Distributed in :
IBC
Custom
Sack
50 kg
10kg

Citric Acid Esters (CITREM) Applications

Citric Acid Esters (CITREM) is used in several instances across different industries such as :

Sauces & Dressings
Beverages
Bakery
Confectionery
Margarin Shortening
Margarin / Shortening

Used Industries

You can read about the industries this product can be used in. Hover mouse to reveal the description.

Dairy

Dairy & Ice Cream Manufacturers

Consistent body, stable fat phase under heat/cold.

Bakery

Bakery & Snack Producers

Softer crumb and longer freshness.

Confectionery Makers

Glossy, stable fillings and coatings.

Beverage & RTD Brands

Long-lasting emulsion stability.

Sauces

Sauce & Savory

Viscous, stable dressings without separation.

Fats & Spreads

Controlled crystallization for spreadable texture.

Discover More

How It’s Made (process)

  1. Feedstock prep (oils & citric): Refined edible oils are glycerolyzed to mono/diglycerides; food-grade citric acid prepared.

  2. Primary production: Esterification of mono/diglycerides with citric acid under controlled temperature/catalyst to form CITREM.

  3. Separation & polish: Neutralization, washing/filtration, and deodorization as required to remove residues and color.

  4. Drying & milling: Product is cooled; liquid grades filled hot; powder grades flaked, milled, and sieved to target mesh.

  5. Standardization/QA: Acid value, saponification value, HLB range, and performance tests verified; COA issued.

Suggested Dosage

General: 0.05–1.0% w/w; trial recommended.

By application

  • Dairy beverages / UHT: 0.10–0.40%

  • Ice cream / frozen: 0.15–0.50%

  • Cakes / breads / buns: 0.20–0.60%

  • Confectionery fillings/coatings: 0.10–0.60%

  • RTD emulsions / concentrates: 0.05–0.30%

  • Sauces & dressings: 0.20–0.80%

  • Margarine/shortening: 0.10–0.50% of fat phase

CITREM helps proteins and fats play nicely, giving smaller droplets and smoother sip.

Table of Details

Title
Info
Form
Thick liquid or powder (grade-dependent)
Appearance
Off-white to light amber

Tweak grade/HLB to tune products from pourable drinks to spreadable fats.

Tweak grade/HLB to tune products from pourable drinks to spreadable fats.

CITREM helps proteins and fats play nicely, giving smaller droplets and smoother sip.

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