Citri-Fi® is used across a wide range of food Products and processes to give Natural allergen-free functionality and enhancement.
Declare as 'Citrus Fibre' ('Citri-Fi® 100' pure fibre grades only)
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.
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.
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).
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.
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.
Provides cost effective binding and moisture control for shelf life and optimum eating quality. Improve baking yields and increase fibre content.
Attracts water, adheres and provides viscosity.
Provides a structure to hold the water indefinitely.
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.
Unlocking the science behind clean label emulsification.
Fiberstar touts Citri-Fi® as consumer-friendly alternative to methyl cellulose in plant-based products.
A clean and novel way to replace phosphates in meat and poultry.
Fiberstar Introduces Natural, Clean Label Citri-Fi® to Reduce Phosphate and Sodium in Meat and Poultry Products.
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.
Ideal Food Ingredients