CITREM (E472c) serves as an emulsifier in baked products, significantly enhancing dough consistency, volume, and texture, while extending shelf life. Its interaction with gluten and starches improves the elasticity and strength of the dough, leading to better gas retention and increased loaf volume in bread. Additionally, CITREM emulsifier contributes to a finer crumb structure and a softer texture in cakes and pastries, improving overall mouthfeel and consumer appeal. As an efficient and economical ingredient, Citric Acid Esters of Mono-and Diglycerides (CITREM) plays a crucial role in producing high-quality, consistent, and appealing baked goods.
 

CITREM (E472c) is indispensable in margarine production. This additive serves as a crucial emulsifier that improves texture and guarantees product stability. Its ability to maintain a smooth, consistent, and spreadable product makes it invaluable in various types of margarine, from regular to low-fat and specialty formulations. Citric Acid Esters of Mono-and Diglycerides (CITREM) enhances both how margarine feels and how well it works, making it more appealing to consumers.

Citric Acid Esters of Mono- and Diglycerides (CITREM) are widely used emulsifiers in candies to enhance texture, stability, and shelf life. CITREM E472c emulsifiers facilitate the blending of oil and water components, improve mouthfeel, and prevent issues like sugar bloom and foam collapse in various types of confections. Recognized as safe by regulatory authorities such as the FDA and EFSA, CITREM plays a crucial role in ensuring the quality and consistency of candy products.