Citri-Fi® Citrus Fiber in Egg-reduced Muffins

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