Fiberstar, Inc. and Gum Technology have collaborated to create Hydro-Fi, an all new line of texturizing ingredients for the food industry. Hydro-Fi ingredients combine Fiberstar’s citrus fibers with Gum Technology’s highly functional hydrocolloid based stabilizer blends. Hydro-Fi ingredients have been designed to provide innovative solutions for specific challenges in food formulation. For example, Hydro-Fi has been formulated to replace 50% of the eggs and reduce costs in cakes.  In reduced fat ice cream and sorbet, Hydro-Fi reduces ice crystallization, improves texture, increases overrun and delays melting. Hydro-Fi also improves texture and reduces staling in baked goods and improves yield in meat products. Fiberstar is a global leader creating innovative bio-ingredients from plant cell wall materials. Gum Technology is a leading innovator of gum and hydrocolloid application technologies. Please visit the links below to learn more about Hydro-Fi products. To request samples please visit the tab marked 'Sample Request Form' on the left menu.

Hydro-Fi Products

Hydro-Fi CXA-0823 - For Partial Egg Replacement

Hydro-Fi TGC-1110 - For Reduced Fat Ice Cream and Sorbet

Hydro-Fi CCX-1028 - For Meatballs and Reformed Meat Products

Hydro-Fi CXA-1024 - For Sauces and Marinades

Hydro-Fi is the result of a collaboration between Fiberstar Inc. and the Gum Technology Corporation.