Dairy Alternatives

Citrus Fiber in Dairy Alternatives

Citri-Fi^® citrus fiber provides high water holding and emulsification properties that are key in creating high quality dairy alternatives like plant milks, yogurts and sauces.

Improved Body and Mouthfeel in Dairy Alternatives 

This natural citrus fiber creates a full body and creamy mouthfeel in plant-based dairy products like plant-based beverages For instance, Citri-Fi improves the texture of various milk bases such as oat, almond, soy, rice and coconut. Also, this natural plant-based stabilizer helps to bind oil and water in vegan dairy products. As a result, Citri-Fi maintains stability over time to reduce water and oil separation in dairy alternatives. This is a key benefit for frozen desserts like dairy-free ice cream, plant-based yogurts and non-dairy sour creams.

And because Citri-Fi provides freeze/thaw stability, this natural citrus fiber reduces ice crystal formation which improves dairy-free ice creams. As a result, the plant-based ice cream texture is smooth and creamy.

Clean Label Texturizer: Citrus Fiber

Many dairy alternative products use natural ingredients to fit their image. Citri-Fi citrus fiber is ideal in creating clean label products free from food gums and other stabilizers. For instance, this plant-based stabilizer's natural composition creates the functionality which improves dairy-free foods. As a result, Citri-Fi can be used alone or with other natural ingredients to clean up food labels in plant-based dairy foods. Citri-Fi's labeling options include: citrus fiber, dried citrus flour or citrus pulp which all resonate well in the clean label and natural markets.

Citri-Fi citrus fiber provides the following benefits in dairy alternatives such as fermented plant desserts, frozen desserts, ice cream, non-dairy butters, dairy-free cheeses, yogurts, cream cheese and sour creams: