From Margarine to Sauces: CITREM in Fatty Spreads & Emulsions

Date: 2025-12-22

Visits: 223

Creating stable, spreadable margarines, low-fat spreads, or rich, smooth sauces requires a robust emulsifier. CITREM is highly effective in water-in-oil emulsions, providing stability and preventing water separation. It also improves spreadability and mouthfeel. In sauces and dressings, it ensures a consistent, homogenous product from production to the consumer's table.

Achieve perfect stability in your spreads and liquid emulsions.
Request a sample for your formulation trial:
John Yan | Email: johnyan@zzhonest.com | Phone/WhatsApp/WeChat: +86 18039978321

#Margarine #Sauces #Dressings #FoodStability #Emulsion

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