Triethyl Citrate
The short version
An ester of citric acid and ethanol — foam stabilizer for egg-white whipping and a film-forming carrier.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Manufactured by esterifying citric acid with ethanol. A natural metabolite at trace levels in many fruits and fermented foods.
How it's used
The standard foam stabilizer in dried egg-white powder — added at 0.1–0.25% to preserve whipping function through spray drying. Also a film-forming plasticizer in encapsulated flavors and pharmaceutical coatings, and a carrier solvent in chewing gum bases.
Safety profile
ADI of 0–20 mg/kg body weight. Hydrolyzed in digestion to citric acid and ethanol — both normal dietary components.
Physical & chemical properties
Colorless, odorless, slightly viscous liquid. Practically insoluble in water; miscible with most organic solvents and oils.
Regulation worldwide
Permitted globally with maximum-use limits per category.
Educational information only. Not medical or dietary advice.