Creamy Foods: Improve Emulsification and Stability in Dairy-based Foods
Citri-Fi® natural citrus fiber provides high water holding and emulsification properties. As a result, these benefits improve stability and reduce water separation in creamy foods. For instance, this natural citrus fiber reduces syneresis in foods such as cottage cheese and cole slaw dressing. And, Citri-Fi stabilizes whipping creams and foams. In addition, Citri-Fi creates smooth and full body textures desired in cream-based foods. On the other hand, in non-dairy sauces such as curry sauce, Citri-Fi emulsifies and stabilizes so that there is no oil separation during and after cooking. Hence, this natural citrus fiber provides the rich and milky texture expected from these ethnic dishes. And at very low usage levels (<1.0%), this natural ingredient provides multiple benefits. Learn more about Citri-Fi citrus fiber's usage level in cream-based foods.
Citri-Fi's labeling options include citrus fiber, dried citrus pulp or citrus flour. For this reason, they all resonate well in the clean label and natural markets.
Citri-Fi Citrus Fiber Benefits in Creamy Foods
- Emulsification
- Full-body texture
- Reduced oil and water separation
- Reduced syneresis
- Smooth & rich mouthfeel
- Stability
