Citri-Fi® Citrus Fiber Dual Functionalities
Citri-Fi citrus fiber is an upcycled fiber produced from byproduct of the citrus juicing process. The patented process, which is free from chemical modifications, opens up the fiber to create high water-holding capacity and emulsification properties. This dual functionality improves texture, taste and appearance when making meat alternatives. For instance, Citri-Fi improves patties, links, cutlets, grounds, nuggets and processed cold cuts.
Citrus Fiber Portfolio in Meat Analog Formulations
The 100 series provides the emulsification properties which improves the succulence and juiciness of the meat-free products. In addition, this series helps reduce the amount of saturated fats in the formulation and contributes dietary fiber. Usage level ranges between 0.5% to 2% when making meat alternatives. The Citri-Fi TX10 creates the meat-like texture, taste and appearance. Also, this product helps with natural binding to strengthen the product pre and post cooking. To benefit, usage level ranges between 1-3%. Citri-Fi is non-allergenic, gluten-free and Non-GMO Project Certified. Labeling options include citrus fiber, dried citrus pulp or citrus flour. Citri-Fi also has no e-number.
Key Benefits: Making Plant-based Meats Using Citrus Fiber
- Binding
- Contributes dietary fiber
- Emulsification - water and oil binding
- Juicy and succulent texture
- Meat-like texture or fibrous chew
- Reduced saturated fats (e.g. coconut oil)
