What is Citrus Fiber?

Citrus Fiber is an incredible plant-based solution for the growing clean label & natural food and beverage market.

What is Citrus Fiber?

Citrus fiber is a natural fiber produced from the citrus juicing process. The patented process uses no chemical modifications to open up the fiber to create high water holding and emulsification properties which benefit a variety of applications including bakery, beverages, dairy, dressings, frozen foods, process meats, pet foods, meat substitutes and dairy alternatives.

What can Citrus Fiber be labeled as?

-Citrus fiber
-Citrus flour
-Dried citrus pulp

How do you use Citrus Fiber in foods?

There are four main ways to use this natural hydrocolloid in foods to prevent clumping or “fish eyes”.
1. Pre-mixed in Dry Ingredients
2. Dispersed in Oil
3. Dispersed into Syrups
4. Prehydrated Directly in Water

Though we recommend adding citrus fiber to dry ingredients before hydrating in water, you do have the option to prehydrate directly in water. However, in order to use this method, you need to add citrus fiber in 3% or less solutions. In addition, this natural food ingredient needs to be added using strong agitation to avoid clumping and “fish eyes”. Some recommended agitation options include blender, rotor stator homogenizer, mechanical mixer or a magnetic stirrer.

Does Citrus Fiber have any taste?

Citrus fiber has a neutral taste. During the citrus juicing process, the fiber goes down one channel while the flavor-containing components go down a separate channel. The citrus juice processing companies keep the flavor components which are turned into value-added products further down their byproduct streams which benefits them. Meanwhile, we ensure the fiber that we procure has a bland taste by extensively washing the raw material with water. This removes both oils and sugars down to a very low level.

What are the benefits of using a functional fiber like Citrus Fiber?

Fibers like natural citrus fiber provide the following benefits in foods:
–Meats: yield improvement, purge reduction, juiciness
–Bakery: improved freshness over time, egg and/or oil reduction
–Sauces: thickness, stability, pulp reduction
–Beverages: thickness, mouthfeel, pulp reduction
–Dairy: stability, emulsification, thickness
–Frozen Foods: stability, ice crystal reduction
–Pet foods: strengthening, binding,
–Plant-based Foods: emulsification, moisture retention