Proven Applications

Following are some proven ways Citri-Fi can be used in a wide range of food applications to benefit food manufacturers.

 

Baked Goods

• Stabilize and tightly bind free water to reduce evaporative loss during baking to extend freshness and increase  yields, revenues and profits
• Tightly bind added water to extend freshness and improve yields and profits
• Partially replace oil and fat to improve nutrition and reduce costs, saturated and trans fat levels  as well as bake time (water transfers heat more efficiently than fat meaning lower energy and labor costs while creating extra plant capacity
• Partially replace eggs to reduce costs, calories and cholesterol to improve profit margins and nutrition

Beverages

• Stabilize other ingredients in beverages to improve quality

• Impart pulpy mouth feel to beverages to improve quality and texture
• Control viscosity and texture to improve quality

 

Dairy Products

• Replace higher priced synthetic emulsifiers and stabilizers to reduce costs, improve quality and improve ingredient declarations
• Partially replace fat to reduce costs, saturated fat, trans fat and calories while maintaining quality and improving nutrition
• Control viscosity and texture to improve quality

 

Fats and Oils

• Partially replace shortening to lower costs, saturated fat, trans fat, and calories
• Solidify edible oils while at the same time lowering costs, saturated fat, trans fat and calories

 

Frozen Foods

• Stabilize and tightly bind free water to reduce moisture migration during storage, ice crystal formation and syneresis upon thawing to improve quality, yields and profits
• Tightly bind added water in frozen foods to improve yields and profits

 

Fruits and Vegetables

• Coat fruit pieces to bind free water and reduce syneresis to improve the quality of fruit custards and dessert
• Coat reduced moisture vegetables to bind free water and reduce syneresis to improve quality
• Stabilize fruit fillings when used in baked goods to prevent boil over and improve quality

 

Meats

• Stabilize and tightly bind free fat and water to reduce purge, drip loss and syneresis to improve quality, yields, and profits

• Tightly bind added water in processed meat products to improve yields and profits
• Replace phosphate salts to make foods more natural
• Synergy with phosphates and carrageenan to improve yields and profits
• Partially replace meat with Citri-Fi, water and vegetable protein to reduce costs
• Partially replace oil and fat with Citri-Fi and water in processed meat products to reduce costs and improve nutrition

Sauces and Dressings

• Partially replace oil to lower costs, saturated fat, trans fat and calories and improve profit margins
• Emulsify and stabilize other ingredients including replacement of higher priced synthetic emulsifiers and stabilizers and gum systems to improve quality and ingredient labels while reducing costs
• Control viscosity and texture to improve quality