CITRI-FI® IN TOMATO SAUCES

With comparable or improved eating qualities without water separation

Citri-Fi®: Citri-Fi® 200FG & 100FG can be added at 0.25 - 2% to bind water and reduce separation.
Citri-Fi® binds the water while maintaining a similar mouthfeel and consistency.
Water: Depending on free water in the starting formula, additional water can be added.

BENEFITS •Water is bound with less water separation •More bulky appearance even with a similar (Bostwick) consistency •Less separation and increased yields •Typically cost saving or cost neutral if other gums/starches can be replaced or if additional water can be added

Sauce Moisture Management and Freeze/Thaw Data Description Moisture Content of Bread   Control Sauce       60.20%   0.5% Citri-Fi® 200FG in Sauce       57.80%   1% Citri-Fi® 200FG in Sauce       55.40%       *25g of sauce was added to bread, frozen overnight, let to stand for 45 minutes, excess sauce was scraped off   The center portion of bread (approx 6g) was cut to determine the moisture content.   The bread was then dried and measured for moisture/solids content.