Citrus Fiber Improves Plant Based Foods
Citri-Fi® citrus fiber provides high water holding and emulsification properties that benefit a variety of plant based foods. For instance, this natural citrus fiber improves the stability and texture of dairy alternatives such as milks, cheeses, ice creams and yogurts. At low usage levels, 0.2% - 1.0%, Citri-Fi creates high quality and clean label plant foods. As a result, Citri-Fi's high functionality replaces gums, starches and stabilizers to clean up label declarations.
This natural ingredient also benefits meat substitute products. For example, at low usage levels, Citri-Fi 100 series can improve the emulsification and juiciness of patties, links and grounds. In addition, the Citri-Fi TX10 at 0.5%-4.0% creates meatier textures and provides cold binding which are beneficial in meat analogs. Ultimately, both Citri-Fi 100 and Citri-Fi TX10 together creates high quality meat-free foods.
Citri-Fi labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the clean label and plant based foods markets. This citrus fiber is plant based, non-allergenic, Non-GMO Project Certified and has no E-number.
Citri-Fi Benefits in Plant Based Foods
- Water and oil binding - juiciness and succulence
- Improved texture
- Cold binding
- Stability
- Reduced syneresis
