...a natural, clean label solution

Citri-Fi® is a unique all natural Citrus Fibre produced from Orange Pulp or peel without the use of any chemical processing aids.

The patented process gives an holistic structure that can bind and hold both water and fat to improve your product and reduce your costs.

Best Natural/Organic Winner 2015 Best Natural/Organic Winner 2015, Europe Innovation Awards
Natural/Organic Winner 2015, Europe Innovation Awards
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

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

Popular applications for Citri-Fi® Citrus Fibre



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.

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.

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.

Drinks and beverages


Viscosity, stabilisation, added fibre, textural improvement, ease of hydration.

Sauces and condiments

Sauces and Condiments

Emulsification and removal of e-numbers, fat reduced mayonnaise, egg reduction in mayonnaise and stabilisation in other condiments.



Reduction in oil pick up in deep fried products such as coated chicken and doughnuts.



Clean label emulsification and stabilisation in dairy spreads, cheese dips and yogurt drinks. Fat reduction in cream, butter, ice cream and spreads

Learn more about this highly functional natural fiber

What is Citri-fi?

Download PDF

"What Is Citri-Fi®?" information PDF

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

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

USA digital food ingredient site 'Food Ingredients 1st' reports on the effect of H5N2 virus sweeping across the USA and how the subsequent egg shortage is giving Fiberstar's Citri-fi fibre opportunities to replace eggs for processors and control their costs.

March 2015

For more information and samples for UK & Ireland