Citri-Fi’s high surface area in combination with the fibrous matrix use physical and chemical mechanisms to provide emulsification properties which improve texture and mouthfeel of dressings, sauces and dairy products.
Citri-Fi natural citrus fiber is a byproduct of the citrus juicing industry. The patented process opens up the fiber to provide higher water holding and emulsification properties. These functionalities improve texture, quality, nutrition and potentially reduces costs of bakery, meats, dressings, sauces, beverages, dairy and pet food and treats.
Citri-Fi citrus fiber’s high surface area provides high water holding capacity which is ideal for baked goods, bars, meat and poultry, sauces and dairy to improve texture, nutrition and potential cost savings.