Citrus Fiber Benefits in Bakery and Fillings
Improved Freshness over Time
Citri-Fi® citrus fiber contains high surface area. As a result, this citrus fiber powder provides high water-holding capacity which is key in formulating baked goods. Due to the composition and surface area, this bakery texturant binds the water tightly and absorbs water released by other ingredients. As a result, the bakery products retain moisture longer. For this reason, consumers enjoy a fresher product over time with its moisture retention in baking.
And, these key benefits are essential in gluten-free bakery formulations. For instance, this citrus fiber binds and holds water even during freeze/thaw cycles. As a result, this clean label bakery ingredient improves the stability and moisture retention in gluten-free breads especially those that are stored frozen.
Moreover, this natural ingredient provides the following benefits in baked goods such as breads, cookies, pastries, yeast-raised breads, muffins, cakes. gluten-free bakery, keto-friendly pastries, low-carb baked goods and vegan bakery formulations:
- Dough conditioner
- Egg replacement
- Emulsification
- Freshness over shelf-life
- Freeze/thaw stability
- Moisture retention
- Fat replacer
- Softness enhancement
High Quality Filling Textures
Citri-Fi citrus fiber contains native pectin content as nature intended. As a result, this clean label bakery ingredient can replace or reduce the amount of pectin in bakery fruit fillings to create more natural textures. For instance, in low pH and high Brix conditions, the gelling properties are activated. Because of this, Citri-Fi creates high quality bakery filling textures. And since this bakery texturant comes in varying particles sizes, the texture can be adjusted to be thick or pulpy. Alternatively, this citrus fiber also creates thinner textures.
In addition to water-holding, Citri-Fi is an excellent bakery emulsifier. This natural citrus fiber binds oil and water to prevent separation in fat-based bakery fillings while creating smooth and creamy textures.
In the end, this natural citrus fiber provides the following benefits in bakery fillings:
- Blow-out prevention
- Gelling properties
- Mouthfeel enhancement
- More natural texture
- Pectin replacement or reduction
- Thickener
| Food Application | Citri-Fi Product | Target Benefits | Recommended Usage Level |
|---|---|---|---|
| Fillings: Fruit and Other | 100FG, 200FG, 600 | • Adds Viscosity • Heat Stability • Improved Texture | 0.25% - 1.00% |
| Fillings: Fruit and Other | 100FG | • Pectin Extension | 1.50% - 2.50% |
| Bread & Buns | 100, 100FG, 100M40 | • Emulsification • Moisture Retention | 0.25% - 1.00% |
| Cakes | 100M40 | • Moisture Retention | 0.30% - 1.00% |
| Cakes | 100, 200 | • Fat Reduction | 0.30% - 1.00% |
| Cakes | 200FG | • Egg Reduction | 0.30% - 1.00% |
| Chips/Crackers | 100FG | • Strengthening | 0.50% - 1.00% |
| Cookies | 100FG, 200FG | • Chewiness • Fat Reduction • Moisture Retention | 0.25% - 1.00% |
| Gluten-free | 100M40, 100FG, 200FG | • Emulsification • Moisture Retention | 0.20% - 0.60% |
| Pastries | 200FG | • Fat Reduction | 0.25% - 1.00% |
| Pizza Crust Coating | 100M40 | • Minimizes Sogginess in Crust • Provides a Barrier on the Crust • Water Binding | 10% in Oil |
| Pumpkin Pie Filling | 600FG | • Cracking Reduction • Egg Reduction | 0.50% - 1.00% |
| Tortillas | 100, 200 | • Fat Reduction • Softness | 0.25% - 1.00% |
