CITRIC ACID ESTERS OF MONO AND DIGLYCERIDES (CITREM) is specially developed to
reduce both yield value and plastic viscosity in chocolate and compound products.
CITRIC ACID ESTERS OF MONO AND DIGLYCERIDES(CITREM) is excellent non-GMO
alternative to lecithin. CITRIC ACID ESTERS OF MONO AND DIGLYCERIDES
(CITREM) is based on non-hydrogenated palm oil, is no allergenic. The
physical form is liquid which makes it easy to handle and dose at
ambient temperature. The unique production process of CITRIC ACID
ESTERS OF MONO AND DIGLYCERIDES (CITREM) has been designed in
such a way that the product adds no taste to the finished product.
Benefits:
Improves flow properties by reducing both yield value and
plastic viscosity Provides cost savings
Reduces the number of ingredients
Allows for new imaginative product development
Saves costs by enabling fat content to be reduced by 2-4%
compared to chocolate containing only lecithin
Fat content cannot be reduced further if PGPR is already used in the chocolate
CITREM has a strong effect on the yield value - an effect much stronger than
the effect of lecithin.
CITREM shows no increase in yield value at higher dosages
which opens for additional fat reductions.
Reduces the surface tension between water and the fat phase
Facilitates and stabilizes the water-in-oil and oil-in water
emulsion during emulsification and processing.
Ensures a homogeneous and stable emulsion in the finished product
Imparts a fine and stable anti-spattering effect in frying margarine.
Application:
This functional ingredient is suitable to use in Chocolate bars, Biscuit/cereal/cookie
bars, Chocolate spread, chocolate fillings, Hollow chocolate shapes, frying margarine.
Dosage:
The dosage levels for CITRIC ACID ESTERS OF MONO AND DIGLYCERIDES (CITREM)
are varied from 0.5 % - 3.0 %.
