Citri-Fi^®Citrus Fiber Oil and Egg Reduction in Baked Goods

Citri-Fi citrus fiber provides high water holding and emulsification properties to baked products. As a result, this clean label bakery ingredient at low usage levels partially replaces egg and/or oil and fat while still maintaining moisture and texture. For instance, Citri-Fi allows egg and oil/fat reduction in bakery so food makers produce lower calorie and lower cholesterol baked goods. At the same time, this bakery texturant improves the freshness over time so that the texture resembles that of full-egg or full-fat baked goods. Moreover, this egg and/or oil reduction also may provide cost savings depending on egg pricing in the market.