GRINDSTED® CITREM citric acid ester

GRINDSTED® CITREM is made from sunflower or palm oil.

A highly hydrophilic emulsifier, the range is commonly used in margarines, sausages and confectionery, and is available in various formats.

Key benefits

  • Non-GMO, allergen-free alternative to lecithin
  • Improved product quality
  • Non-hydrogenated options
  • Certified sustainable palm-based options
Application Benefit
Oils and fats Reduced spattering during frying
Sausages Reduced fat separation Improved creaminess and spreadability
Chocolate Effective flow control GMO- and allergen-free alternative to soy lecithin
Caramel GMO- and allergen-free alternative to soy lecithin
Fillings and spreads Simple fat reduction. Improved flow properties
Milk and whey powders Alternative to lecithin in the production of instant powders. Effective without oil addition

Application areas

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DuPont™ Danisco® provide all around support for confectioners in developing confectionery such as chocolate, bars, gums, jellies and fillings with new textures, longer shelf life and processing advantages.
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Take a deeper look inside DuPont Nutrition & Biosciences for your cheese, yogurt and other dairy needs. See how our market insights, research, and experience can open up your potential to satisfy nutrition-conscious consumers while keeping your costs down.
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With proactive science-based innovation, broad market expertise and over 50 years of collaborative applications in meat, poultry and seafood, DuPont stands out as your go-to solutions provider.
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We have focused on the needs of the oils & fats industry since the 1930s, when we developed our first emulsifier for margarine.
 
 
 

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Based on palm, soya or coconut oil, GRINDSTED® ACETEM is widely used in chewing gum, topping powder, poultry carcasses and PVC.
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GRINDSTED® LACTEM is a widely used emulsifier in cream, desserts, topping powders and cake margarine.
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