...a natural, clean label solution

Citri-Fi® is a unique all natural and highly functional Citrus Fibre produced by a patented process without the use of any chemical processing aids

The unique composition and structure of Citri-Fi® binds and holds both water and fat to improve your product quality and clean up your label declaration

FSSC 22000 Certified Facilty
Certified Facility
Best Natural/Organic Winner 2015
Most Innovative Food Ingredient Silver Award Most Innovative Food
Ingredient Silver Award,
FI Europe 2007
Citri-fi citrus fibre

Key functional properties

  1. Natural Emulsification
  2. Strong Water Binding
  3. Gel formation from the natural Pectin content
    in fruit preparations given required Brix and pH

Citri-Fi® is used across a wide range of food Products and processes to give Natural allergen-free functionality and enhancement.

Clean Label

Declare as 'Citrus Fibre' ('Citri-Fi® 100' pure fibre grades only)

Popular applications for Citri-Fi® Citrus Fibre


Vegan and Plant Foods

Binding, moisture control and fat stabilisation in formed vegetable and analogue Vegan products. Mouthfeel, stabilisation and emulsification in plant milks such as Coconut, Rice and Almond, egg replacement in baked goods. Methyl Cellulose replacement is also possible (as part of a blend).



Fat reduction in pastry and cake, shelf life extension by aw control. Texture and moisture management in Gluten Free Bread and Cake.



Reduced fat meatballs and other processed meat products. Phosphate free brine injection and tumbling. Stabilisation of marinades with or without oil. Gluten free binding systems for raw comminuted meat products like burgers and sausage to bind water and fat during shelf life and cooking. Creates stable fat or oil emulsions for adding to meat products.

Fruit preparations

Fruit Preparations

Pectin replacement can be achieved by utilising Citri-fi's ability to form a gel at < 50°Bx and pH > 2.8 to 3.5. The higher the sugar content the higher the pH that can be used for gel formation.

Drinks and beverages


Viscosity, stabilisation, emulsification in plant milks, added fibre, mouthfeel improvement, ease of hydration. Natural cloudifier (traditional lemonade). Reduces separation in smoothies. Carrageenan replacement (with Gellan gum).

Egg replacement

Egg Replacement

We can offer you clean declaration egg replacement solutions baked goods at up to 20% whole liquid egg replacement. With the use of other grades co-produced with gums we can offer you even higher replacement levels.

Sauces and condiments

Sauces and Condiments

Modified starch replacement with superior mouthfeel. Freeze thaw, shear and acid stable. Emulsifies and thickens without heating. Tomato paste extension. Fat reduction and stabilisation in mayonnaise.



Clean label emulsification and stabilisation in dairy spreads, cheese dips and yogurt drinks. Fat reduction in cream, butter, ice cream and spreads. Reduces ice crystal formation and melt time in ice cream, stabiliser blend replacement.



Plating of oils (up to 25% loading still free flowing) to make water dispersible, emulsification in spray drying solutions.

Protein and Cereal bars

Protein and Cereal Bars

Provides cost effective binding and moisture control for shelf life and optimum eating quality. Improve baking yields and increase fibre content.

Learn more about this highly functional natural fiber

What is Citri-fi?

Visit Website

Go to the FiberStar website www.fiberstar.net

The multiple binding mechanisms of Citri-Fi®

Soluble Fiber

Attracts water, adheres and provides viscosity.

Soluble fiber

Insoluble Fiber

Provides a structure to hold the water indefinitely.

Insoluble fiber structure
Insoluble Fiber Structure
Fiber structure holding water
Fiber Structure Holding Water


Provides fat and oil binding to stabilise emulsions.


Sold in over 60 countries around the world, Citri-Fi® is an important ingredient in all sectors of the food industry to help give clean declaration additive free healthy food products.

Citri-fi structure diagram

Citri-Fi® in the News

Unlocking the science behind clean label emulsification.

September 2019

Fiberstar touts Citri-Fi® as consumer-friendly alternative to methyl cellulose in plant-based products.

August 2019

A clean and novel way to replace phosphates in meat and poultry.

February 2019

Fiberstar Introduces Natural, Clean Label Citri-Fi® to Reduce Phosphate and Sodium in Meat and Poultry Products.

January 2016

The FIEurope Innovation Award highlights that Citri-Fi® 100, a natural citrus fiber with intact pectin, can replace or extend added pectin in fruit-based food products.

December 2015

Fiberstar has introduced the Citri-Fi 100 Series, a new clean-label pectin extender/replacement for fruit preparations for a variety of applications.

September 2015

For more information and industrial samples for UK & Ireland