Creating Emulsions using 5% Citri-Fi Citrus Fiber

Citri-Fi citrus fiber contains high surface area. As a result, water and oil bind in the fibrous composition. This stabilizes the emulsion so that many food products benefit. Some foods include meats, dressings, sauces, beverages, dairy alternatives and meat substitutes. However, to activate the full functionality of the Citri-Fi, this fiber needs to be hydrated properly. This demonstration shows how the citrus fiber is mixed in the oil first. Because of this, the fiber swells allowing oil to bind within the composition. Then water is added and mixed longer. The fiber continues to swell. Both the water and oil form a stable emulsion.

Citri-Fi at low usage levels provide stabilized emulsions. At the same time, the usage level highly depends on the food application. In the end, it takes small amounts of Citri-Fi to provide a full range of functionality. Note: Typical usage ranges from 0.2% to 1.0%.