Glyceryl citrate, as a stabilizer, colorant, and antioxidant, possesses both hydrophilic and lipophilic properties. It exhibits strong emulsifying ability and is used as an emulsifier for sweetened and whole milk without the need for thickeners. It demonstrates good stability and superior emulsifying performance compared to hexamethylenetetramine (HTC). Glyceryl citrate also exhibits excellent acid resistance, melt resistance, and a high expansion rate, making it widely applicable in oils, margarine, whole milk, sweetened and sweetened milk, yogurt, ice cream, popsicles, etc. Furthermore, it can be used as an emulsifier for sausages and a splatter preventer in margarine.
A mixture of glyceryl monooleate and its citric acid monoester. It is manufactured by the reaction of glyceryl monooleate with citric acid under controlled conditions. It occurs as a viscous amber liquid. It is dispersible in most common fat solvents and in alcohol, but is insoluble in water.
