Reduce Costs and Improve Profit Margins

Use Citri-Fi, extra water and emulsifier (in certain applications) to partially replace whole eggs and egg whites in baked goods whenever the cost of Citri-Fi, water and additional emulsifier is lower than the cost of the eggs they replace.

Improve Nutrition

Replacing a portion of formula egg with Citri-Fi, extra water and emulsifier (in certain applications) can reduce total cholesterol level and calories to improve nutrition.

Easy to Use

Citri-Fi should be dispersed into oil, but may also be premixed with dry ingredients. Then follow your standard mixing procedures. Do not pre-hydrate Citri-Fi with water.

To Use Citri-Fi in Your Products

When Using Citri-Fi for the partial replacement of eggs the objective is to find the optimum combination of quality, cost savings, and nutritional improvement.

In Baked Goods (cakes, cookies, muffins, pie crust, etc.)

General

The “General” guidelines apply to all partial egg replacement applications. In addition to the general guidelines there are instructions to “Partially Replace Whole Eggs” and to “Partially Replace Egg Whites.” Follow the recommendations in the “General” category and either “To Partially Replace Whole Eggs” or “To Partially Replace Egg Whites”

• Recommended products are Citri-Fi 200 and Citri-Fi 200FG
• Citri-Fi is best used at 0.05 times the amount of egg replaced
• To incorporate into formulation disperse Citri-Fi into formula oil
• Additional water should be added at 17 to 21 times the amount of Citri-Fi
• Add additional water with liquid ingredients from the original formula

• We recommend starting at lower levels of egg replacement, 10% for partial whole egg replacement and 10% for partial egg white replacement. Gradually increase the percent of replacement to arrive at the optimum level where cost savings, quality and nutritional improvement objectives are met.

To Partially Replace Whole Eggs

• The maximum level of whole egg replacement is 25%
• When replacing high amounts of whole eggs (20%-25%) extra emulsifiers must be added to the formula
•  We recommend 0.15% to 0.20% SSL (Sodium Stearoyl Lactylate) depending on the amount of egg replaced

To Partially Replace Egg Whites

• The maximum suggested level of egg white replacement is 25%
• When replacing egg whites no additional emulsifier is necessary
• In some formulations, such as yellow cake, up to 50% of egg whites have been successfully replaced

Eggless Mayonnaise

• Recommended product is Citri-Fi 300 M40
• Citri-Fi usage level (dispersed in oil) at 1.0% - 3.5%
• Xanthan gum can be added for any additional body that is needed