Citri-Fi® natural citrus fiber qualifies under the FDA fiber guidelines. As a result, this allows food developers to create new and innovative bakery products. Citri-Fi is created by a clean and mechanical process that opens up the fiber to provide high surface area. This surface area creates binding sites for water and oil. Therefore, using this natural fiber in baked goods binds water to promote fresh keeping and quality over time after baking. Citri-Fi can bind up to 7 to 10 times water by weight. The emulsification properties are ideal when reducing oil and/or egg in bakery products.
To read more about the FDA approved fibers, please click below: A Defining Decision