Why Use Citri-Fi?

Our customers use Citri-Fi to improve profit margins, quality, nutrition, and label declarations. Citri-Fi helps accomplish these objectives by tightly binding moisture; improving yields; partially replacing oil, fat, eggs and meat; synergistic yield increases when combined with phosphate and kappa carrageenan; and replacing synthetic ingredients such as phosphates, emulsifiers, stabilizers and complex gum systems.

 

Moisture Management

Citri-Fi will bind more moisture, more tightly than comparable ingredients through cooking, baking, freezing and product shelf life. Citri-Fi inhibits purge, evaporative and drip loss, moisture migration during storage, ice crystal formation and syneresis upon thawing to improve yields, profit margins and product quality.

 

Partial Egg, Oil and Fat Replacement

Citri-Fi is an excellent partial oil, fat, egg and meat replacer used to reduce ingredient costs and improve profit margins, nutrition and ingredient declarations for a wide variety of food products. Citri-Fi and extra water cost less than the oil, fat, egg and meat they replace. Such application of Citri-Fi will also help to improve nutrition by reducing fat, trans fat, saturated fat and calories per serving.

 

Replacement of Synthetic Ingredients

All natural Citri-Fi improves ingredient declarations while maintaining or reducing costs by replacing synthetic phosphates, emulsifiers, stabilizers and complex gum systems.

 

Label Friendly 

Citri-Fi is a multi-functional food ingredient made from citrus pulp and is all-natural, non-allergenic, GRAS, non-GMO, gluten free, kosher, halal, and has a neutral odor and taste. Citri-Fi is an ingredient, not a food additive, and does not require an e-number in Europe.