Description
What Is CITREM?
- Chemical identity: Esters formed by reacting citric acid with mono- and diglycerides of edible fatty acids.
- Appearance: Pale yellow to brownish waxy solid or viscous liquid.
- HLB range: ~7–9, making it suitable for oil-in-water (O/W) emulsions.
Key Benefits
- Emulsification: Stabilizes O/W emulsions, especially in high-fat or acidic systems.
- Synergistic antioxidant: Chelates metal ions, enhancing oxidative stability of fats and oils.
- Improved dispersion: Helps disperse fine particles and active ingredients uniformly.
- Anti-spattering: Reduces oil spatter in frying applications.
- Fat bloom control: Useful in chocolate and confectionery to stabilize fat crystals.
Functional Roles
| Function | Description |
| Emulsifier | Maintains stable O/W emulsions in food, cosmetics, and pharma |
| Antioxidant synergist | Chelates metals to prevent oxidation in fat-rich systems |
| Dispersant | Enhances uniform distribution of solids and actives |
| Anti-spatter agent | Reduces oil splatter during frying |
| Crystal modifie | Controls fat bloom and crystallization in chocolate |
Applications by Industry
- Food:
- Chocolate, margarine, sauces: Improves stability, prevents bloom, reduces spattering
- Bakery and dairy: Enhances emulsion stability and texture
- Pharmaceuticals:
- Used in lipid-based drug delivery systems and emulsions
- Cosmetics:
- Creams, lotions, sunscreens for emulsion stability and antioxidant support
- Industrial:
- Metalworking fluids and lubricants for dispersing and anti-corrosion properties
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