Citri-fi Logo

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.

Citri-Fi has a neutral taste and is non allergenic and has a clean label declaration.

Want to learn more about this highly functional natural fiber?


What Is Citri-fi information PDF Download the "What Is Citri-Fi?" information PDF
Citri-fi logo
Visit the Fiberstar website for more information
www.fiberstar.net


Multiple Binding Mechanisms of Citri-fi

Citri-fi multiple binding mechanisms

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
Insoluble fiber holding water Fiber Structure Holding Water

Protein

Provides fat and oil binding to stabilise emulsions.
Protein binding


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.


Most popular applications include:

Bakery

Fat reduction in pastry and cake, shelf life extension by aw control, egg reduction and in gluten free bread and gluten free cake giving texture and moisture management. Reduced bake times and reduced energy usage.

Meat

Reduced fat meatballs and other processed meat products. Phosphate free 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.

Beverages

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

Sauces and Condiments

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

Coatings

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

Fruit preparations

Pectin replacement can be achieved by utilising Citri-fi's ability to form a gel at >50Bx 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 - we can offer you clean declaration egg replacement solutions for 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.


For more information and samples for UK and Ireland please contact Ideal Food Ingredients on 01225 807465 or info@idealfoodingredients.com