Citric Acid Esters of Mono-and Diglycerides (CITREM)
Chemical Structure
Characters：
Ivory white powder, soluble in water, dispersible in hot water and fat
Application:
Have the function of emulsification, dispersion, chelation, antioxidant, starch anti-aging and control of fat accumulation.
(1) Used for emulsifying fat products, dairy products, grease, meat, enhancing its stability, taste and texture.
(2) Used in improving efficiency and solubilization for ice cream, chocolate, candy.
(3) Food code CAC stipulates that it can be used as emulsifier, chelating agents, stabilizers, antioxidants.
Opeartion methods and dosage
(1) Add it to the water around 60 ℃, make it paste form, and then use it in an appropriate proportion.
(2) Further processing after it is evenly dissolved with the fat.
(3) The max. dosage for infant formula foods is 24.0g / kg, for others foods, add as the processing required.
Technical Index
Total citric acid（%） | 13—50 |
Total fat acid（%） | 37-81 |
Total glycerol（%） | 8-33 |
Free glycerol（%） | ≤4.0 |
Sulphated ash (%） Arsenic (As) / (mg/kg) | ≤3 |
Heavy metal (Pb) / (mg/kg) | ≤10 |
Packaging
Aluminized bag vacuum packing with nitrogen inside.
20kg/carton(5kg/bag*4)
Storage and transportation
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.