High surface area is required to bind large amounts of water. Other fibers are generally purified to present primarily insoluble fibers. They are ground to small particle size to increase surface area.  Water is held by hydrogen bonding, a relatively weak mechanism which is easily broken during cooking, baking, freezing and storage. Citri-Fi is made differently. It is not purified, but is left holistic to include both soluble and insoluble fiber, protein, sugar and fat.  It uses a patented mechanical process that opens this holistic fiber structure to create an open porous fiber matrix that has high internal surface area. This enables Citri-Fi to employ multiple binding mechanisms (lipophilic bonding of the protein to fat, hydrogen bonding of the soluble and insoluble fiber to water, entrapment and surface tension forces exerted by the expanded fiber matrix) to bind and hold more water and oil through cooking, baking, freezing and storage than other fibers. This is the reason that food manufacturers that use Citri-Fi in their formulations enjoy higher yields and profit margins.