Citri-Fi^® Citrus Fiber Egg Reduction in Bakery

Citri-Fi citrus fiber provides high water holding and emulsification properties to baked products. As a result, this natural ingredient at low usage levels partially replaces egg while still maintaining moisture and texture. For instance, Citri-Fi allows egg reduction in bakery so food makers produce lower calorie and lower cholesterol baked goods. At the same time, this natural citrus fiber improves the freshness over time. So that the texture resembles that of full-egg baked goods. Moreover, this egg reduction also may provides cost savings depending on egg pricing in the market.

Citrus Fiber Benefits in Egg-reduced Baked Goods

• Emulsification
• Improved freshness
• Moisture retention
• Reduced calories and cholesterol
• Texture