Citrus Fiber

Citrus Fiber is a kind of citrus fiber. The raw material is the residue of citrus fruits such as orange and lemon, which are juiced and degreased. After special technology, the structure of the fiber is sufficiently opened to form a porous microstructure, which is combined by multiple binding mechanisms (lipophilic binding of protein and fat, surface tension, etc.) to retain more moisture and oil.

Product features and advantages

It has good water retention, oil retention and swellability, which can bring a full, natural and thick taste to the product, and can replace a variety of thickeners and emulsifiers. It has the following advantages during applications:

a. Product quality improvement. Effectively increase the thickness and fullness of the product; release the aroma and flavor well and natural; have a full taste close to fat.

b. Excellent processing characteristics

Cold water operation can be carried out without hot water or pretreatment, and can be directly applied; acid, heat and shear resistance.

c. Stability improvement

Excellent water retention can significantly improve water analysis; can improve the emulsification effect; freeze-resistant, stable after freezing and thawing; prevent product moisture loss, preservation period, ice melting speed, cooking loss, foam stability help.

d. The new mainstream of health concept

No added concept, product label is cleaner; more stable, better low fat products; up to 70% fiber content.

Applications

1. Meat:

Such as canned meat, preserved food, ham, etc. The featured benefits include:

Moisture Enhancement

Phosphate Reduction

Texture Enhancer

Yield Improvement

Suggested usage levels：　0.25%-1.00%

2. Bakery:

Such as baking fillings, common baked goods, baked bread, Bakery Fillings, etc. The featured benefits include:

Egg Reduction

Fat Reduction

Gluten-free

Moisture Retention

Pectin Replacement

Strengthen

Texture Enhancer

Suggested usage levels：　0.25%-1.00%

3. Sauces & Dressings

Such as salad dressing, dipping condiment, instant soup, dipping sauce, etc. The featured benefits include:

Adhesion Properties

Emulsification Stabilization

Fat Reduction

Mouthfeel

Syneresis Reduction

Thickener

Suggested usage levels：　0.25%-0.75%

4. Dairy

Such as dairy drinks, cheese, frozen desserts, spread, yogurt, etc. The featured benefits include:

Emulsification Stabilization

Fat Reduction

Syneresis Reduction

Texture Enhancer

Thickener

Yield Improvement

Suggested usage levels： 0.25%-1.00%

5. Beverage

Such as instant drinks, juices, smoothies, etc. The featured benefits include:

Emulsification Stabilization

Gum Replacement

Mouthfeel

Stabilization

Thickener

Suggested usage levels：　0.25%-1.50%

6. Frozen foods

Such as dessert, ice cream, pre-packaged fast food, pizza filling, etc. The featured benefits include:

Gum Replacement

Binds Moisture

Fat Reduction

Ice Crystallization Reduction

Suggested usage levels：0.25%-1.00%

7. Health & Wellness

Such as natural foods, dairy products, drinks, pastries and pastries with external paste, etc. The featured benefits include:

Clean Label

Egg Reduction

Fat Reduction

Gluten-free

Pectin Replacement

Phosphate Reduction

Suggested usage levels：　0.25%-2.00%

Usage Method

1. Mix citrus fibers and other pre-mixed ingredients together, then carry out , so that normal operations, the best effect can be achieved. Without high-speed stirring, it can be dispersed in room temperature water.

2. If the taste and texture are acceptable, but free water still exists, need to retest again. Gradually increase the amount of citrus fiber until all free water is absorbed or sensory characteristics are unacceptable. If the sensory characteristics are not good, the citrus fiber should be gradually reduced until acceptable.

3. If the texture is rough or granular, choose a finer grinding particle size until these characteristics are acceptable.