Fiberstar‘s Citri-Fi® is a clean label functional fiber that is derived from natural citrus fiber. Due to its superior moisture retention properties, it can be used extensively within the bakery category (which includes baked goods and bakery fillings) to improve their shelf-life quality.
To boost consumer appeal in the rapidly growing health and wellness segment, Citri-Fi reduces the fat / oil in biscuits, cakes, croissants, donuts, muffins and sweet dough while maintaining a full-fat mouth-feel. This versatile functional ingredient can also be used to partially replace eggs in cookies, cake and muffins while also providing textural, health and cost saving benefits. This ability to replace up to 30% formula egg offers food manufacturers cost savings since the price of eggs has remained high.
Since Citri-Fi is non-allergenic, it is an ideal functional fiber for gluten-free bakery products and its water holding capabilities help retain moisture to improve the product quality through-out its shelf-life, which is especially important for gluten-free products. Additionally, Citri-Fi improves freeze/thaw stability. Plus, Citri-Fi may be able to replace pectin within bakery fillings especially in high Brix / low pH food processing conditions by activating gelling properties.
Please contact Skidmore Sales for samples or additional information.
