CITREM is the oil-in-water emulsifier which has higher HLB value than mono- and diglycerides. It can be widely used as the emulsifier, stabilizer, and anti-spattering agent and as the synergistic component with anti-oxidants within food industry.

1.It can be used as the synergistic component within formulations for anti-oxidant blends.

2.It can be used as stabilizer and emulsifier in fats, mayonnaise, salad dressings, sauces and low-calorie foodstuffs.

3.In margarine products, it can be used for anti-spattering.

4.In fondants, it can be used to improve gloss and smoothness.

5.It can be used as the solubiliser in flavor and as the effective lecithin substitute in chocolates.

6.In meat products, the addition of CITREM can reduce fat separation.