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Citrus Fiber: A Natural Way to Improve Moisture Retention, Texture & the Freshness of Baked Products

Citri-Fi Citrus Fibers are a clean label food ingredient produced from dried citrus fruits. This process, which is free from the use of any chemical modifications, provides high water holding and emulsification properties. As a result, Citri-Fi is able to improve the freshness of savory and sweet baked goods including gluten-free versions. This natural ingredient offers consumer friendly labels by reducing or replacing chemical-based or synthetic ingredients.

In fillings, Citri-Fi creates a bake stable and natural texture. In the end, this upcycled ingredient produces cleaner and more sustainable bakery products.

Key Functional Benefits:

Improved Texture, Soft Crumb & Tender Bite
Extended Freshness Over Time
Natural Emulsification
Heat Stability
PH Stability
Freeze / Thaw Stability
Pectin, Starch or Gum Replacement

Key Attributes:

Sustainable & Upcycled
Contributes Fiber
Non-Allergenic / Gluten-Free
Vegan / Vegetarian / Plant-Based
No E-Number (100 Series only)

Citrus fiber is made from juice cells, peels, rag or segment membranes and cores from oranges, lemons, limes, grapefruits, and tangerine.

Citrus fiber contains carbohydrates, fiber (total dietary, soluble, and insoluble), protein, and ash.

Citri-Fi Citrus Fiber Usage In Bakery

Food Application	Solution	Product	Recommended Usage Level

Fillings: Fruit and Other	Heat Stability Thickener Improved Texture	100FG, 200FG	0.25% – 1.00%
Fillings: Fruit and Other	Pectin Extension	100FG	1.50% – 2.50%
Bread & Buns	Moisture Retention Texture Enhancer / Emulsification	100, 100FG, 100M40	0.25% – 1.00%
Cakes	Moisture Retention	100M40	0.30% – 1.00%
	Fat Reduction	100, 200
	Egg Reduction	200FG
Chips/Crackers	Strengthening	100FG	0.50% – 1.00%
Cookies	Moisture Retention / Chewiness Fat Reduction	100FG, 200FG	0.25% – 1.00%
Gluten-free	Texture Enhancer Moisture Retention / Emulsification	100M40, 100FG, 200FG	0.20% – 0.60%
Pastries	Fat Reduction	200FG	0.25% – 1.00%
Tortillas	Softness Fat Reduction	100, 200	0.25% – 1.00%

Clean Label Bakery: Emulsifier Replacement

Fiberstar’s Emulsion Stabilizing Index shows Citri-Fi stabilizes 1.2 to 1.7 times more oil than mono-and diglycerides and 2 to 3 times more oil than lecithin.
Citri-Fi can replace mono-and diglycerides or lecithin while still maintaining superior crumb uniformity and freshness over time.

Incorporation Methods

Blend with dry ingredients or in oil before being added to the aqueous phase.
Additional water is typically added at a ratio of 1 part Citri-Fi to 3 – 8 times water.

Product Labeling

Citri-Fi 100 Line:Citrus Fiber, Dried Citrus Pulp or Citrus Flour
Citri-Fi 200 Line:(Citrus Fiber, Dried Citrus Pulp or Citrus Flour) + Guar Gum

Regulatory: Certifications & Qualifications

Non-GMO Project Certified (100 series only)
Halal
Kosher
Pareve