Consider Citri-Fi for All Your Bakery Applications!

Wondering what are the benefits of the CITRI-FI NATURAL CITRUS FIBER?

☼ Non-GMO
☼ Clean Label
☼ Plant-based
☼ Allergen-free
☼ Sustainable
☼ High water holding capacity

☼ Emulsification
☼ Stability
☼ Mouthfeel

FSL has launched the Fiberstar‘s Citri-Fi, a clean label functional fiber which is derived from natural citrus fiber.

This is a natural citrus fiber produced from the citrus juicing process. The patented process uses no chemical modifications to open up the fiber to create high water holding capacity and emulsification properties. This provides a variety of benefits to food and beverage products.

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.

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 mouthfeel. The fiber is effective in reducing fat levels and calories in bakery applications without compromising the taste, texture or cost of the finished product

Citri-Fi can be used to replace from 30-50% of the fat/oils/shortening in muffins, cakes, bread and tortillas

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.

Benefits of Citri-Fi as a replacement to eggs in cakes

  • Up to 20% egg reduction – cost savings
  • Clean label
  • Structure/texture
  • Moisture retention
  • Improved quality throughout shelf life
  • Natural emulsification properties
  • Stabilizes foam in high ratio cake

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. In addition, Citri-Fi may be able to replace pectin within bakery fillings especially in high Brix / low pH food processing conditions by activating gelling properties.

Bakery Applications & Benefits Of Citri-Fi

BAKERY FOOD APPLICATION

CITRI-FI PRODUCT

TARGET BENEFITS

RECOMMENDED USAGE LEVEL

Bakery Fillings: Fruit Preparations

100FG, 200FG

Decrease level of amylases

  •  Increase fermentation time
  • Reduce temperature in oven
  • Reduce baking time
  • Longer sponge time

Bakery Fillings: Fruit Preparations

100FG

Increase level of amylase

  • Decrease fermentation time
  • Longer baking time or higher
  • Reduce sponge time

Bakery Fillings: Fruit Pieces

100FG, 200FG

  • Oven has to be fully loaded
  • Check fans and side heaters in

Bakery Fillings: Flavor Concentrates

100FG, 200FG

Increase oxidant Increase DUPONT Datem “PAN- ODAN”/SSL level

  • Reduce fermentation time
  • Reduce mixing time
  • Reduce relative humidity

Bakery Fillings: Flavor Concentrates

100FG

Increase DUPONT Datem “PAN- ODAN”/SSL level

  • Reduce proofing time
  • Reduce proofing temp
  • Optimize mixing

Chemically Leavened Baked

100M40, 200FG,125

Egg Reduction

  • 0.25% – 1.00%

Chemically Leavened Baked

100, 200

Fat Reduction

  • 0.25% – 1.00%

Cookies (Hard)

200FG

Fat Reduction

  • 0.25% – 1.00%

Cookies (Soft)

200FG

Chewiness, Moisture Retention

  • 0.25% – 1.00%

Fried Bakery

200FG

Fat Reduction

  • 0.25% – 1.00%

Gluten-free Bakery

100FG, 200FG

Moisture Retention, Emulsification
  • 0.20% – 0.60%

Pastries

200FG

Fat Reduction

  • 0.25% – 1.00%

Yeast-raised Baked Goods

100, 100FG

Fat Reduction

  • 0.25% – 1.00%