Natural Emulsification using Citri-Fi^® Citrus Fiber

Citri-Fi citrus fiber is created from a patented clean process that uses no chemical modifications. This mechanical process opens up the fiber to create high surface area. As a result, this surface area lends itself to high water holding and emulsification properties. Water and oil become trapped in Citri-Fi’s fibrous matrix. Ultimately, this citrus fiber provides natural emulsification as nature intended.

Because of Citri-Fi’s oil and water binding ability, manufacturers use this in a variety of food products. For example citrus fiber keeps oil or fat from separating in creamy sauces over time. Also, Citri-Fi’ oil and water binding creates more stable dressings.

Since Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour, it cleans up labels when replacing other ingredients. For example, gluten-free bakery products use Citri-Fi instead of chemical emulsifiers to improve cell formation and structure. And because this citrus fiber holds high levels of water, it improves the baked goods moisture retention. As a result, gluten-free bakery products stay fresher longer.