Citrus Fiber in Bakery Foods

About

Citri-Fi® citrus fiber is created using a process free from chemicals. This natural “upcycled” food ingredient is produced from byproduct of the citrus juicing industry. The patented process opens up the fiber to provide high water holding capacity and emulsification properties. Because of this, Citri-Fi can clean up food labeling by replacing starches and/or gums. When used in bakery products at very low usage levels (0.2%-1.0%), the citrus fiber binds available water including water released from the flour’s starch and gluten to help reduce staling and to improve the perception of freshness over time. Because of this, Citri-Fi also binds water in baked goods to improve the quality after freeze/thaw conditions. This is crucial for gluten-free bakery products since most are typically frozen before slacked. Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label and natural food markets. This natural ingredient is also Non-GMO Project certified, allergen-free and has no E-number.