Citric Acid Esters of Mono- and Diglycerides
Citric Acid Esters of Mono- and Diglycerides, commonly known as CITREM or E472c, are food-grade emulsifiers used for oil-water interface control, emulsion stability, fat dispersion, aeration, whipping performance, crumb softness, anti-spattering support and process tolerance. Industrial grade selection should consider fatty acid source, esterification profile, physical form, melting behaviour, HLB tendency, dispersion method, process temperature, pH, salt level, protein system, finished-product label declaration and destination-market compliance.
Product identity
| Product | Citric Acid Esters of Mono- and Diglycerides |
|---|---|
| Common names | CITREM, E472c, INS 472c, citric acid ester emulsifier, citric acid esters of mono- and diglycerides of fatty acids |
| Category | Emulsifiers & Surface Active Ingredients |
| Function | Emulsifier, surface-active ingredient, fat dispersion aid, oil-water interface stabiliser and processing aid for suitable food systems |
| E / INS number | E472c / INS 472c |
| CAS / identity | Mixture; esterified mono- and diglycerides of fatty acids with citric acid |
| Typical source basis | Vegetable, animal or mixed fatty acid sources depending on supplier; source declaration should be requested |
| Typical form | Powder, bead, flake, pellet, paste, block, liquid dispersion or application-specific emulsifier blend |
| Typical technical role | Supports oil-in-water emulsions, aeration, fat dispersion, crumb softness, whipping stability, anti-spattering and processing consistency |
| Industrial purchasing basis | Acid value, saponification value, ester profile, melting point, iodine value, free glycerol, fatty acid source, physical form, sensory profile, microbiology, contaminants, certification and documents |
Application fit
E472c is evaluated where manufacturers need a more polar emulsifier profile than standard mono- and diglycerides, especially in formulations requiring oil-water interface control, fat dispersion, aeration or stable processing.
- Bakery products, cakes, sponge systems, bread improvers and sweet goods
- Margarine, spreads, shortenings, bakery fats and fat-continuous systems
- Ice cream, frozen desserts, whipping systems and aerated dairy products
- Beverage emulsions, cloud systems, flavour emulsions and powdered beverage bases
- Chocolate, compound coatings, fillings and fat-based confectionery systems
- Creamers, toppings, instant powders, foaming systems and dry blends
- Sauces, dressings, mayonnaise-style systems and emulsified culinary products
- Processed meat, plant-based foods and protein-fat-water composite systems where permitted
- Nutrition products, meal-replacement systems and fortified emulsions subject to regulatory review
Technical overview for industrial buyers
Citric Acid Esters of Mono- and Diglycerides are produced by esterifying mono- and diglycerides of edible fatty acids with citric acid. The resulting emulsifier mixture is more polar than many standard mono- and diglyceride systems and can provide strong functionality at oil-water interfaces. In industrial food manufacturing, CITREM is used to improve dispersion, reduce phase separation, support aeration, manage fat crystallisation, improve protein-fat interaction and enhance process robustness in selected bakery, dairy, beverage, fat, confectionery and culinary applications.
Functional value in food systems
Emulsion stability
Supports oil-water interface formation and stability in emulsions, flavour systems, dairy-style products, sauces and beverage bases when used with the correct process and stabiliser system.
Fat dispersion
Helps disperse fat into aqueous or protein-containing phases, improving uniformity, mouthfeel, process tolerance and finished-product appearance.
Aeration and whipping
Can support air incorporation and foam stability in whipping creams, toppings, aerated desserts and cake systems, depending on fat type and emulsifier balance.
Bakery performance
May contribute to improved crumb softness, batter stability, volume, emulsification of shortening and more consistent mixing in industrial bakery systems.
E472c compared with related emulsifiers
| Ingredient | Typical role | How E472c differs |
|---|---|---|
| E471 Mono- and diglycerides | General emulsification, starch complexing, crumb softness, aeration and fat crystallisation support | E472c is a citric acid ester of mono- and diglycerides and is generally selected when a more polar interface-active profile is needed. |
| E472e DATEM | Dough strengthening and bread-volume support in yeast-raised bakery systems | E472c is typically chosen more for emulsion stability, fat dispersion and aeration than strong gluten strengthening. |
| Lecithin | Natural-origin emulsification, chocolate flow, instantisation and surface activity | E472c can provide different polarity, acid-ester functionality and interface behaviour; it may be used with lecithin in complex systems. |
| Polysorbates | High-HLB emulsification, aeration and oil-in-water systems where permitted | E472c may be preferred where mono-/diglyceride-derived ester systems or certain label expectations are desired. |
| PGPR | Viscosity reduction and yield-value control in chocolate and compound coatings | E472c is not a direct PGPR replacement; it should be evaluated for fat dispersion, interface behaviour and any chocolate-flow contribution case by case. |
Grade selection guidance
| Manufacturing need | Grade point to confirm | Why it matters |
|---|---|---|
| Oil-in-water emulsion | HLB tendency, melting point, dispersion method, stabiliser compatibility and droplet-size target | Controls creaming, oiling-off, viscosity drift, mouthfeel and shelf-life stability. |
| Bakery cakes and batters | Aeration, fat dispersion, batter viscosity, mixing sequence and crumb-softness performance | Supports volume, cell structure, uniform crumb and reduced processing variation. |
| Margarine and spreads | Fat phase compatibility, melting profile, anti-spattering support, water dispersion and crystal behaviour | Improves water distribution, spread stability, frying behaviour and sensory consistency. |
| Ice cream and frozen desserts | Fat destabilisation control, whipping performance, overrun, meltdown and interaction with stabilisers | Supports aeration, body, creaminess and controlled melt when balanced with stabiliser systems. |
| Beverage emulsions | Solubility/dispersibility, pH tolerance, cloud stability, oil load and homogenisation requirement | Prevents ringing, creaming, sediment, oil separation and inconsistent appearance. |
| Chocolate or compound coating | Fat compatibility, viscosity impact, yield value, lecithin/PGPR interaction and flavour neutrality | Ensures the emulsifier supports flow or dispersion without waxy texture or off-flavour. |
| Export product | Destination-market status, permitted food categories, use level, label declaration and certificate package | Prevents relabelling, customs delays and customer-approval problems. |
Processing and formulation considerations
- Melting and activation: many E472c grades require melting into the fat phase or controlled pre-dispersion before they deliver full emulsifying performance.
- Order of addition: confirm whether the emulsifier should be added to the fat phase, aqueous phase, dry premix, syrup phase or post-homogenisation step.
- Hydration and dispersion: powders, flakes and beads may require different mixing temperature, shear, wetting and holding time.
- HLB balance: CITREM can be combined with mono- and diglycerides, lecithin, polysorbates, sucrose esters, proteins or hydrocolloids to adjust the total emulsifier system.
- Protein interaction: dairy, plant protein, egg, meat and beverage systems should be tested for emulsion stability, flocculation, sediment and texture changes.
- pH and salt tolerance: acidic beverages, dressings, cheese systems and savoury foods require application trials because pH and ionic strength can shift emulsion behaviour.
- Heat treatment: pasteurisation, UHT, baking, frying, hot-fill and fat-melting steps can change dispersion, crystallisation and interface behaviour.
- Fat composition: palm, coconut, sunflower, rapeseed, dairy fat, cocoa butter, shea, lauric fats and blended fats may require different CITREM grades.
- Sensory impact: evaluate waxiness, soapiness, bitterness, aftertaste, mouthcoating and aroma interaction at the intended dosage.
- Label and certification: confirm source origin, vegetarian/vegan position, halal, kosher and destination-market declaration before commercial approval.
Application-specific technical notes
| Application | Expected value | Trial focus |
|---|---|---|
| Industrial cakes and sponge systems | Improved fat dispersion, batter stability, aeration and uniform crumb | Measure batter specific gravity, cake volume, crumb cell structure, softness and shelf-life texture. |
| Bread and sweet bakery | Supports emulsifier balance, softness and processing consistency | Compare with E471, DATEM, SSL/CSL and enzyme systems for volume, crumb and staling. |
| Margarine and spreads | Improves water distribution, emulsion stability and anti-spattering behaviour | Test water droplet size, spreadability, oiling-off, salt distribution, frying performance and storage stability. |
| Ice cream and frozen desserts | Supports fat destabilisation control, overrun, creaminess and meltdown behaviour | Evaluate overrun, extrusion, meltdown curve, heat-shock stability, iciness and mouthfeel. |
| Beverage emulsions and clouds | Supports oil dispersion, cloud stability and flavour-oil distribution | Check homogenisation pressure, particle size, ringing, creaming, pH stability and thermal processing. |
| Chocolate and compound coatings | May assist fat dispersion and processing flow in selected systems | Measure plastic viscosity, yield value, tempering effect, bloom risk and compatibility with lecithin or PGPR. |
| Creamers and instant powders | Improves oil dispersion, reconstitution and emulsion stability after spray drying or dry blending | Test wettability, dispersibility, fat separation, coffee stability, caking and shelf life. |
| Sauces, dressings and emulsified foods | Improves phase stability, mouthfeel and processing tolerance | Track droplet size, viscosity, pH, salt level, oil separation, heat process and packaged storage. |
Quality parameters to compare
Industrial purchasing should compare E472c by functional performance, specification consistency and cost-in-use rather than kilogram price alone. A lower-cost emulsifier may require higher dosage, longer mixing, stronger heating or additional stabilisers if it does not match the target fat system and processing conditions.
| Parameter | What to request from supplier |
|---|---|
| Identity and composition | Exact identity as citric acid esters of mono- and diglycerides, E472c / INS 472c reference, and whether the material is a pure emulsifier or blend. |
| Fatty acid source | Vegetable, animal, palm, rapeseed, sunflower, soy, coconut, mixed or supplier-specific origin, plus vegetarian/vegan and religious certification status. |
| Acid value | Specification range, COA result and relevance to esterification profile, residual acidity and performance. |
| Saponification value | COA result and specification range to support identity, ester profile and batch comparison. |
| Iodine value | Degree of unsaturation, fat-source indication and relevance to melting profile, oxidation stability and application fit. |
| Melting point / drop point | Thermal behaviour, activation temperature and compatibility with fat processing or dry blending. |
| Free glycerol and residual components | Specification for free glycerol, citric acid, mono-/diglyceride base, catalyst residues or other process-related parameters where applicable. |
| Physical form | Powder, bead, flake, pellet, paste or liquid form; particle size, flowability, dusting, melting and dosing behaviour. |
| Sensory profile | Colour, odour, taste, waxiness, soapiness, rancid notes and suitability for neutral-flavour systems. |
| Oxidation status | Peroxide value, anisidine value or supplier-specific freshness indicators for fat-based emulsifier grades where relevant. |
| Contaminants | Heavy metals, glycidyl esters, 3-MCPD esters, trans-fat statement, residual solvent information and destination-specific contaminant data where required. |
| Microbiology | Total plate count, yeast and mould, coliforms, E. coli, Salmonella and buyer-specific requirements when relevant to the grade and application. |
| Certifications | Halal, kosher, vegan/vegetarian statement, non-GMO, allergen, ISO, FSSC 22000, BRCGS, HACCP, GMP or other customer-required certificates. |
Formulation development checklist
- Define the main technical problem: oil separation, poor aeration, weak batter stability, spattering, poor fat dispersion, low overrun, unstable cloud or poor flow.
- Identify the dominant system: oil-in-water emulsion, water-in-oil emulsion, fat-continuous spread, aerated foam, dry blend, bakery batter or chocolate-style fat phase.
- Confirm fat source, fat melting profile, aqueous phase, protein system, pH, salt level, sugar solids and process temperature.
- Request the supplier’s recommended grade, dosage range, phase of addition, melting temperature and processing method.
- Prepare bench samples using the real production sequence, not only a simplified water/oil model.
- Compare E472c alone and in combination with E471, lecithin, DATEM, SSL/CSL, polysorbate, proteins or hydrocolloids when relevant.
- Measure process and product results such as droplet size, overrun, batter specific gravity, viscosity, yield value, texture, oiling-off and shelf stability.
- Run pilot trials on plant equipment to confirm dosing, melting, dispersion, cleaning, line stability and packaging behaviour.
- Approve the grade only after performance, label declaration, documentation, certification, packaging, price and lead time are aligned.
Regulatory and labelling review points
Citric Acid Esters of Mono- and Diglycerides are regulated food emulsifiers, and final permission depends on destination country, product category, additive identity, maximum use level where applicable and label declaration rules. Buyers should verify whether the finished product should declare “citric acid esters of mono- and diglycerides,” “E472c,” “emulsifier,” “CITREM,” “mono- and diglyceride citric acid esters” or another locally accepted wording.
Identity check
Confirm whether the product is pure E472c, an E472c blend, a mono-/diglyceride blend, a bakery improver component or a fat-based emulsifier system.
Use-level review
Check if the destination market allows use under GMP, quantum satis, category-specific limits or customer-specific internal standards.
Source declaration
Request fatty acid and glycerol source information to support vegan, vegetarian, halal, kosher, palm-free, non-GMO or customer policy decisions.
Claims control
Validate clean-label, plant-based, no animal derivatives, halal, kosher, non-GMO or sustainability claims against supplier documentation before label approval.
Documents to request
- Product specification or technical data sheet with E472c identity, physical form and recommended applications
- Certificate of analysis for available batch or representative lot
- Safety data sheet where applicable for handling, storage and transport review
- Food-grade declaration and additive-status statement for the destination market
- Fatty acid source declaration and glycerol source declaration
- Vegetarian, vegan, halal, kosher and palm-origin statements when required
- Allergen statement, GMO statement, gluten statement and cross-contact information
- Acid value, saponification value, iodine value, melting point, free glycerol and relevant composition data
- Heavy metal results and contaminant information according to buyer and destination requirements
- Glycidyl ester, 3-MCPD ester, trans-fat and residual solvent statements where required by customer policy
- Microbiological specification and recent microbiology results where applicable
- Shelf-life, storage conditions and opened-pack handling guidance
- Packaging details, net weight, gross weight, inner liner, pallet configuration and batch traceability information
- Market-specific regulatory statements, recommended label declaration and customs documents when available
Packaging, storage and logistics
E472c grades may be supplied as flakes, powders, beads, pellets, pastes, blocks, liquids or blends. Packaging should be selected according to melting behaviour, caking risk, oxidation sensitivity, plant dosing equipment, hygiene requirements, warehouse temperature and export logistics.
Solid grades
Confirm flake, bead, powder or pellet size, dusting tendency, caking risk, melting point, bag weight, inner liner and compatibility with manual or automated feeding.
Paste or liquid grades
Confirm viscosity, pumpability, heating requirement, phase separation risk, drum size, mixing-before-use instruction and temperature control during transport.
Storage control
Store tightly closed in a cool, dry, clean and odour-free area, away from heat, moisture, direct sunlight, strong odours and incompatible chemicals.
Export readiness
Request packing list, batch list, certificate package, shelf-life remaining at shipment, origin documents and country-specific import documents before dispatch.
Commercial sourcing notes
Commercial evaluation should include both technical performance and supply reliability. Buyers should compare supplier capacity, lead time, minimum order quantity, physical form, source origin, certification, price validity, Incoterms, packaging options, document availability and consistency of batch performance. For recurring production, request retained samples, batch-to-batch COA history and a change-notification commitment.
| Purchasing question | Why it matters |
|---|---|
| Is the product pure E472c or an emulsifier blend? | Blends may perform well but can change label declaration, use level, allergen status and regulatory review. |
| What is the fatty acid source? | Source affects vegan, vegetarian, halal, kosher, palm-related and customer-policy acceptance. |
| Which physical form is supplied? | Powder, flake, bead, paste and liquid grades differ in dosing, melting, dispersion, dusting and plant handling. |
| What process temperature is required? | Incomplete melting or dispersion can cause poor emulsion performance, visible particles or inconsistent batches. |
| Which emulsifiers will be used with it? | E472c often performs as part of a broader emulsifier system; interaction with E471, lecithin, DATEM or polysorbate should be tested. |
| What documents are available before shipment? | Missing COA, source declaration, halal, kosher, non-GMO, allergen or regulatory documents can delay customer approval and customs clearance. |
How Global Food Additives supports sourcing
Global Food Additives, Inc. supports food manufacturers with practical sourcing coordination for Citric Acid Esters of Mono- and Diglycerides and other emulsifiers, surface-active ingredients and functional processing aids. Our team can help compare grade options by application fit, fatty acid source, physical form, specification, documentation, certification, packaging, lead time and destination-market requirements. We can also coordinate sample discussions, supplier document review and quotation comparison against your current approved material or target specification.
How to request this product
Send the product name, target application, required physical form, current specification if available, target function, process conditions, quantity, destination country, packaging preference, expected shipment date and documentation requirements. If you already purchase E472c or another emulsifier, attach your existing specification, certificate of analysis, label declaration, benchmark sample or application trial details so supplier options can be compared more accurately.
| Best inquiry information | Example details to include |
|---|---|
| Application | Bakery, margarine, spread, ice cream, beverage emulsion, creamer, chocolate, compound coating, sauce, dressing or dry blend. |
| Technical target | Emulsion stability, aeration, overrun, crumb softness, fat dispersion, anti-spattering, oil separation control, viscosity or flow adjustment. |
| Process conditions | Fat type, water phase, pH, salt level, protein system, heating temperature, homogenisation, mixing speed, dry blending or spray drying. |
| Grade preference | Powder, bead, flake, pellet, paste, liquid, vegetable source, palm-free, halal, kosher, vegan, non-GMO or supplier-recommended grade. |
| Commercial details | Sample quantity, first order quantity, annual volume, Incoterm, delivery date, destination port or country and payment preference. |
| Documentation | Specification, COA, SDS, fatty acid source, allergen, GMO, halal, kosher, vegan/vegetarian, heavy metals, microbiology, shelf-life and packaging documents. |
Useful answers
What are Citric Acid Esters of Mono- and Diglycerides used for?
They are used as emulsifiers for oil-water interface control, emulsion stability, fat dispersion, aeration, whipping performance, bakery texture, crumb softness, anti-spattering support and process tolerance in suitable food systems.
What does CITREM mean?
CITREM is a common industry abbreviation for citric acid esters of mono- and diglycerides of fatty acids, also known as E472c or INS 472c.
Is E472c the same as E471?
No. E471 refers to mono- and diglycerides of fatty acids. E472c refers to citric acid esters of mono- and diglycerides, which have different polarity, interface behaviour and application performance.
Can E472c be used in bakery?
Yes, selected grades may be used in bakery systems for batter stability, fat dispersion, aeration and crumb softness. It should be tested against the actual recipe, mixing method, fat system and baking process.
Can E472c be used in beverage emulsions?
Some grades may support beverage emulsions, cloud systems and flavour emulsions, but pH, oil load, homogenisation, stabilisers, droplet size and storage conditions must be validated by application trials.
Is E472c vegan, vegetarian, halal or kosher?
Suitability depends on the fatty acid source, glycerol source, manufacturing process and certification. Buyers should request source declarations and halal, kosher, vegan or vegetarian statements before approval.
Which documents should be requested?
Buyers commonly request a technical data sheet, certificate of analysis, safety data sheet where applicable, food-grade statement, origin statement, fatty acid source declaration, allergen and GMO declarations, halal or kosher certificate if required, shelf-life, storage and packaging details.
Can Global Food Additives source E472c?
Global Food Additives can review sourcing options according to target specification, application, physical form, fatty acid source, quantity, destination country, packaging preference and required documentation.
Is this product permitted in every country?
No. Food additive use depends on destination-market rules, food category, use level, label declaration, additive identity and buyer responsibility.
Tell us which E472c / CITREM grade or emulsifier solution you need.
Send product name, target application, physical form, source preference, quantity, destination country, packaging preference, delivery term and required documents. Our team will review your inquiry and respond from orders@foodgradeadditives.com.
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