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.