Products
| Citri-Fi Products: | Purpose and Uses: | Typical Applications: |
| Citri-Fi 100 is made from pure citrus fiber, and can be used in a wide variety of food applications. | Fat/Oil Replacement. Citri-Fi 100 is extremely effective in reducing fat and calories in food products without compromising taste, texture or cost. Typically, up to 50% of the fats and oils in a given formula are replaced with a combination of Citri-Fi 100 and water (12.5% Citri-Fi and 87.5% water). | |
| Biscuit | ||
| Brownie | ||
| Choc Chip Cookies | ||
| Choc Chip Loaf | ||
| Choc Layer Cake | ||
| Cinnamon Rolls | ||
| Danish & Croissant | ||
| Layer Cake | ||
| Magdalenas | ||
| Muffins | ||
| Nutritional Bars | ||
| Pizza Crust | ||
| Sweet Roll | ||
| Tortillas | ||
| White Bread/Buns | ||
| Yeast Raised Donuts | ||
| Moisture/Oil Emulsification Management. Citri-Fi 100 is an efficient moisture management and emulsification tool for normal moisture control. It can be used in various applications to draw and bind moisture, reduce syneresis and manage moisture migration in diverse applications such as tomato sauce, salsas, meat fillings, salad dressings and sauces. Citri-Fi 200 should be used when higher water holding capacities are required. | ||
| Meat Based/Burrito Filling | ||
| Salsa | ||
| Tomato Sauce | ||
| Strengthening Agent. Citri-Fi 100 can also be used to add structure to finished products such as pie/tart shells and pizza crusts to reduce breakage without toughening them. | Pie/Tart Shells | |
| Pizza Crusts | ||
| Citri-Fi 100FG (Fine Granulation) is a finer grind version of Citri-Fi 100. |
Fat/Oil/Shortening Replacement. Citri-Fi 100FG also performs as an effective fat replacer in applications where lower viscosities are desired. Typically, up to 50% of the fats and oils in a given formula are replaced with a combination of Citri-Fi 100 and water (12.5% Citri-Fi and 87.5% water). | Alfredo Sauce |
| Cheese Sauce | ||
| Cinnamon Smear | ||
| Cured Bratwurst | ||
| Ranch Dressing | ||
| Moisture and Oil Management. Citri-Fi 100FG is
used for moisture and oil management where the objective is to maintain a
smooth mouth feel at a low viscosity. Typical usage levels for moisture and oil management are in the range of 0.2% -1.0% of the total product weight. |
Coleslaw | |
| Ganache | ||
| IQF Vegetables | ||
| Salad Dressings | ||
| Sauce | ||
| Smoothies | ||
| Tomato Sauce | ||
| Canned Pet Food | ||
| Strengthening Agent. Citri-Fi 100FG can also be used to add structure to finished products. | Cereals | |
| Whole Wheat Pasta | ||
| Citri-Fi 100M40 (Micro Granulation) has a particle size of averaging 40 microns or less, which is finer than Citri-Fi® 100FG, and still only has citrus fiber as the only ingredient. |
Fat/Oil/Shortening Replacement. Citri-Fi 100 M40 also performs as an effective fat replacer in applications where lower viscosities are desired. Formulation rates for fat reduction applications are similar to those recommended for Citri-Fi 100 |
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| Moisture and Oil Management. With the small particle size, Citri-Fi 100M40 should be used where an ultra fine particle size is needed, which includes various types of meats, imitation meats, meat fillings, sauces, and dressings. | Salad Dressings | |
| Beef Patties | ||
| Citri-Fi 200 contains our citrus fiber, co-manufactured with guar gum, and is generally used when moisture management, syneresis control and/or emulsification area the objectives. Citri-Fi 200 is cost effective because of its high water holding capacity and cost savings generally result in applications where it is used. |
Moisture Management – Syneresis – Emulsification. Usage levels of Citri-Fi 200 range from 0.2% - 1.0% accompanied by an additional amount of water, usually 5 to 7 times the amount of Citri-Fi 200 used. For added thickening, levels of Citri-Fi 200 can be varied. | Fried Pie |
| Pie Filling | ||
| Sweet Dough | ||
| Citri-Fi 200FG (Fine Granulation) |
Fat Replacement. Citri-Fi 200FG is used for replacing fat where a smooth mouth feel is required such as icings, cream fillings, salad dressings and ice cream. The fine granulation enables quick and effective absorption of moisture when following our simple and easy handling procedures. | Crème Fillings |
| Danish & Croissant | ||
| Ice Cream | ||
| Icings | ||
| Mozzarella Imitation | ||
| Roll-in | ||
| Salad Dressings | ||
Thickening and Suspending. Citri-Fi 200FG is used for thickening and providing body. Because of its pseudoplastic rheology, Citri-Fi 200FG is very effective as a suspending agent similar to gums. Usage levels range from 0.5% - 1.5%. |
Beverages | |
| Citri-Fi200M40 is a micro fine granulation of the Citri-Fi200FG with a particle size averaging less than 40 microns and contains citrus fiber and guar gum. | Yield Increase and Fat Replacement: Citri-Fi200M40 is used in injected meat and poultry items for maximizing yields and the amount of marinade that can be injected into the product. It also has application in dressings and sauces to provide high viscosity and high ratios of water to the amount of Citri-Fi200M40 for replacing fat, consequently providing a solution for improving the nutrition of a product while lowering costs. | |
| Citri-Fi300M40 is a micro fine granulation of the Citri-Fi300FG with a particle size averaging less than 40 microns and contains citrus fiber and xanthan gum. | Yield Increase and Fat Replacement: Citri-Fi300M40 is used in applications such as dressings and mayonnaise to provide high viscosity and high ratios of water to the amount of Citri-Fi300M40 for replacing fat, consequently providing a solution for improving the nutrition of a product while lowering costs. | Mayonaise |
| Citri-Fi 300FG contains citrus fiber and xanthan gum, has superior emulsification properties compared to the other types of Citri-Fi. |
Moisture Management: Because Citri-Fi 300FG holds large amounts of water and oil, it is able to entrap moisture and hold the moisture for an extended period of time in baked and other products. |
Bagels |
| Danish | ||
| Sugar Cookies | ||
| Thickening and Emulsification. With Citri-Fi 300FG’s high oil holding capacity, it is able to emulsify dressings and sauces and hold the oil for an extended period of time. | Dressings | |
| Sauces | ||