CITRIC ACID ESTERS OF MONO- AND DIGLYCERIDES OF FATTY ACIDS

Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are food emulsifiers produced by esterifying citric acid with mono- and diglycerides, and Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are valued for stabilizing emulsions and improving oxidative stability in fat-containing foods.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are commonly classified as E472c in many ingredient listings, and Citric Acid Esters of Mono- and Diglycerides of Fatty Acids provide chelating and antioxidant-support behavior because citric acid groups can bind trace metals that catalyze oxidation.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are widely used in margarine, spreads, bakery fats, and beverage emulsions, and performance depends on fatty acid composition, degree of esterification, and processing conditions.

CAS Number: Mixture (supplier-specific)
EC Number: Mixture (supplier-specific)
Molecular Formula: Variable (mixture of citric acid esters of mono- and diglycerides)
Molecular Weight: Variable (mixture)

Synonyms: Citric Acid Esters of Mono- and Diglycerides of Fatty Acids, Citric Acid Esters of Mono- and Diglycerides, Citric Acid Esterified Monoglycerides, Citric Acid Esterified Glycerides, Citric Acid Mono- and Diglyceride Esters, E472c, Emulsifier E472c, Citric Acid Glycerides, Citric Acid Esters of Glycerol Fatty Acid Esters, Citrate Esters of Mono/Diglycerides, Citric Acid Emulsifier, Citric Acid Ester Emulsifier, Citric Acid Esters of Mono- and Diglycerides of Fatty Acids, Citric Acid Esters of Mono and Diglycerides of Fatty Acids, Citric Esters of Mono- and Diglycerides of Fatty Acids, Citric Esters of Mono and Diglycerides of Fatty Acids, Mono- and Diglycerides of Fatty Acids Esters of Citric Acid, Mono and Diglycerides of Fatty Acids Esters of Citric Acid, Citric Acid Esterified Mono- and Diglycerides of Fatty Acids, Citric Acid Esterified Mono and Diglycerides of Fatty Acids, Citric Acid Esters of Monoglycerides and Diglycerides of Fatty Acids, Citric Acid Esters of Monoglycerides and Diglycerides, Citric Esters of Monoglycerides and Diglycerides of Fatty Acids, Citric Acid Mono- and Diglyceride Esters, Citric Acid Mono and Diglyceride Esters, Citric Acid Esters of Glycerides of Fatty Acids, Citric Esters of Glycerides of Fatty Acids, Citric Acid Fatty Acid Mono- and Diglyceride Esters, Citric Acid Fatty Acid Mono and Diglyceride Esters, Citric Acid Ester of Mono- and Diglycerides of Fatty Acids, Citric Acid Ester of Mono and Diglycerides of Fatty Acids, Citric Esters of Mono- and Diglycerides, Citric Esters of Mono and Diglycerides, Citric Acid Emulsified Mono- and Diglycerides of Fatty Acids, Citric Acid Emulsified Mono and Diglycerides of Fatty Acids, Mono- and Diglycerides Esterified with Citric Acid, Mono and Diglycerides Esterified with Citric Acid, Citric Acid Modified Mono- and Diglycerides of Fatty Acids, Citric Acid Modified Mono and Diglycerides of Fatty Acids, Citric Acid Derived Mono- and Diglycerides of Fatty Acids, Citric Acid Derived Mono and Diglycerides of Fatty Acids, Citric Acid Ester Emulsifier, Citric Acid Ester Food Emulsifier, Citric Acid Ester Baking Emulsifier, Citric Acid Ester Dough Conditioner, Citric Acid Ester Bread Improver, Citric Acid Ester Food Additive, Citric Acid Esters of Fatty Acid Monoglycerides and Diglycerides, Citric Esters of Fatty Acid Monoglycerides and Diglycerides, Mono- and Diglyceride Citric Esters, Mono and Diglyceride Citric Esters, Citric Mono- and Diglyceride Esters, Citric Mono and Diglyceride Esters, Citric Acid Glycerol Fatty Acid Esters, Citric Acid Esterified Glycerol Fatty Acid Esters, Citric Acid Esterified Mono- and Diglyceride Blend, Citric Acid Esterified Mono and Diglyceride Blend, Citric Acid Esterified Emulsifier, Citric Acid Based Mono- and Diglycerides of Fatty Acids, Citric Acid Based Mono and Diglycerides of Fatty Acids, Citric Acid Fatty Glyceride Esters, Citric Acid Partial Glyceride Esters, Citric Acid Glyceride Esters, Citric Esters of Partial Glycerides of Fatty Acids, Citric Esters of Mono- and Diglycerides Food Grade, Citric Esters of Mono and Diglycerides Food Grade, Citric Esters of Mono- and Diglycerides Technical Grade, Citric Esters of Mono and Diglycerides Technical Grade, Citric Acid Esters of Mono- and Diglycerides Emulsifier Grade, Citric Acid Esters of Mono and Diglycerides Emulsifier Grade

APPLICATIONS

Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in margarine and spreads to stabilize emulsions and improve plasticity.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are incorporated into table spreads to reduce oiling-off and improve spreadability.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in bakery margarines to optimize water-in-oil emulsion stability during processing.

Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in shortenings to control fat crystallization and improve creaming performance.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are incorporated into cake shortenings to improve aeration and crumb structure.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in laminated dough fats to improve layering performance and reduce fat breakage.

Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in bakery products to improve dough handling and support consistent texture.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are incorporated into bread improver systems to support softness and shelf-life retention.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in high-fat bakery fillings to stabilize emulsions and reduce oil separation.

Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in beverage emulsions to stabilize oil-in-water flavor emulsions and prevent ring formation.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are incorporated into citrus oil emulsions to improve stability during storage and dilution.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in clouding agents to maintain uniform appearance and prevent separation.

Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in dairy and non-dairy creamers to stabilize emulsions and improve mouthfeel.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are incorporated into powdered creamers to improve dispersibility and reduce oil separation.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in liquid creamers to improve stability during heat processing.

Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in sauces and dressings to stabilize emulsions and improve texture.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are incorporated into mayonnaise-type systems to improve stability and reduce phase separation.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in cheese sauces to improve emulsification and smoothness.

Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in processed meats to stabilize fat and water and to improve texture in compatible formulations.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are incorporated into sausages and emulsified meats to reduce fat separation during heating.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in meat alternatives to improve binding and mouthfeel in compatible systems.

Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in chocolate and confectionery fats to improve processing performance and stability in selected systems.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are incorporated into coatings to improve flow and reduce fat bloom risk.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in fillings to stabilize emulsions and reduce oil separation.

Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are used as antioxidant synergists in fat-containing foods to slow oxidative rancidity.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are incorporated into frying oils and fat blends in some systems to bind trace metals and improve oxidative stability.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are valued because Citric Acid Esters of Mono- and Diglycerides of Fatty Acids deliver emulsification plus chelation-driven oxidative stability support across many fat-rich food systems.

DESCRIPTION

Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are produced by esterifying citric acid with mono- and diglycerides, creating molecules that combine hydrophobic fatty chains with hydrophilic citrate groups.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are commonly supplied as waxy solids or pastes, and physical form depends on fatty acid profile and degree of esterification.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids function as emulsifiers by reducing interfacial tension and stabilizing dispersed droplets, and citrate groups can chelate trace metals that catalyze oxidation.

Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are often used in water-in-oil emulsions such as margarine and spreads, and Citric Acid Esters of Mono- and Diglycerides of Fatty Acids also support oil-in-water emulsions in beverage flavors when designed appropriately.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids can be used with other emulsifiers such as lecithin, mono- and diglycerides, or lactylates to achieve a targeted functional profile.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids should be selected based on melting behavior, acid value, and processing conditions to ensure stable performance.

Citric Acid Esters of Mono- and Diglycerides of Fatty Acids should be stored in tightly closed containers in a cool, dry place away from strong odors and contaminants.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids are food-grade materials, but good hygiene and dust or fume control may be needed depending on physical form and processing temperature.
Citric Acid Esters of Mono- and Diglycerides of Fatty Acids should be used according to applicable food additive regulations and good manufacturing practices for the target market.

PROPERTIES

Common Name: Citric Acid Esters of Mono- and Diglycerides of Fatty Acids
Food Classification: E472c (common classification)
Chemical Type: Citrate-modified glycerides; emulsifier; antioxidant synergist
Appearance: Waxy solid or paste (grade dependent)
Odor: Mild characteristic odor
Solubility: Dispersible in oils; limited water solubility; forms emulsions with proper processing
Function: Emulsifier, stabilizer, chelating agent, antioxidant synergist, fat crystallization modifier
Melting Range: Grade dependent; influenced by fatty acid composition and esterification
Acid Value: Grade dependent; influences functionality and compatibility
Chelation: Citrate groups can bind trace metals and slow oxidation in fat systems
Stability: Stable under typical food processing conditions; performance depends on heat history and cooling profile
Storage Temperature: 15–30°C, dry, tightly closed, protect from heat and strong odors
Shelf Life: Typically 12–24 months in original sealed packaging (supplier dependent)

FIRST AID

Inhalation:
Move to fresh air if fumes or dust are inhaled during heated processing or powder handling.
Seek medical attention if respiratory irritation persists.
Avoid breathing aerosols in high-shear or hot operations.

Skin Contact:
Wash with soap and water after contact.
Remove contaminated clothing and wash before reuse.
Seek medical advice if irritation develops or persists.

Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do, then continue rinsing.
Seek medical attention if irritation persists.

Ingestion:
Rinse mouth with water.
Seek medical attention if discomfort occurs or if a significant amount is swallowed.
Never give anything by mouth to an unconscious person.

Note to Physicians:
Treat symptomatically.
No specific antidote is required.
Provide supportive care as needed.

HANDLING AND STORAGE

Handling:
Use appropriate PPE including gloves and safety glasses, especially when handling molten material or hot processing streams.
Avoid splashing into eyes and avoid prolonged skin contact with hot product.
Wash hands after handling and before eating, drinking, or smoking.

Ventilation:
Use general ventilation for normal handling.
Use local exhaust if heated processing generates fumes or aerosols.
Avoid aerosol formation in enclosed spaces without adequate airflow.

Storage:
Store in tightly closed containers in a cool, dry place away from heat sources.
Protect from moisture contamination and strong odors because fats can absorb odors.
Keep containers properly labeled and protected from contamination.

Spill and Leak Procedures:
For solids, collect spilled material and clean residues to prevent slip hazards.
For molten spills, allow to cool and solidify, then remove mechanically.
Dispose of waste according to local regulations and food industry procedures.

Handling Precautions:
Select the correct grade based on emulsion type, melting behavior, and oxidative stability goals to ensure consistent performance.
Control processing temperature and shear to achieve proper dispersion and stable emulsion formation.
Rotate stock using FIFO practices to maintain consistent quality and predictable functional performance.