Emulsifiers

E472c

Citric Acid Esters of Mono- and Diglycerides (CITREM)

E472c, known as an ester of ascorbic acid (a derivative of vitamin C), is an emulsifier used in baking to improve dough quality and keep bread fresher for longer. It also supports better dough shaping and accelerates fermentation.

Benefits and Uses:

• Increases dough elasticity, providing a smoother and more homogeneous dough structure.

• Enhances bread volume, resulting in fluffier and softer loaves.

• Delays staling, helping bread stay fresh longer.

• Improves gluten development, contributing to a stronger gluten network.

• Accelerates fermentation, supporting better dough rise.

E472c is widely used in bread, cakes, biscuits, and other baked goods to improve freshness and dough quality.