Cultured Dairy Products: Improving Texture and Stability of Yogurts, Drinkable Dairy and Sour Cream using Citrus Fiber
Citri-Fi® citrus fiber provide high water holding and emulsification properties. As a result, these benefits improve stability and reduce water separation in cultured foods. For instance, this natural citrus fiber reduces syneresis in dairy products like sour creams. And Citri-Fi creates smooth and creamy mouthfeel in fermented products. For instance, at low usage levels, Citri-Fi provides cultured dairy products such as yogurts, drinkable fermentable dairy and sour cream with a rich and full body texture. In addition, Citri-Fi also improves labeling. For instance, Citri-Fi's labeling options include citrus fiber, dried citrus pulp or citrus flour. These labeling options all resonate well in the clean label and natural markets.
Citri-Fi Citrus Fiber Provides the Following Benefits in Cultured Dairy Products:
- Emulsification
- Full body texture
- Reduced water separation or syneresis
- Smooth and creamy mouthfeel
- Stability
