Citric acid ester emulsifier used for improving aeration and stability in bakery and confectionery systems.
| Features | Liquid emulsifier. Good aeration support. Enhances stability in whipped and baked systems. |
| Benefits | Better volume in bakery products. Improved texture. Enhanced emulsification and stability. |
| Typical Properties | Pale yellow to yellow liquid. Acid value: 60 to 90 mg KOH per g. Saponification value: 200 to 260 mg KOH per g. |
| Applications | Bakery. Whipped toppings. Confectionery. Dairy analogues. |
| INCI Name | Citric Acid Ester of Mono and Diglycerides |