Dairy Alternatives

Citrus Fiber in Dairy Alternatives

Citri-Fi^® citrus fiber provides high water-holding and emulsification properties that are key in creating high quality dairy alternatives like plant milks, yogurts and sauces.

Mouthfeel Enhancement and Body Improvement in Dairy Alternatives 

This natural citrus fiber creates a full body and creamy mouthfeel in plant-based dairy products like plant-based milks. For instance, Citri-Fi improves the texture of various milk bases such as oat, almond, soy, pea, cashew and hemp. Also, this clean label stabilizer helps to bind oil and water in vegan dairy products. As a result, Citri-Fi maintains emulsion stability over time This is a key benefit for frozen desserts like dairy-free ice cream, plant-based yogurts, barista-grade plant milk and non-dairy sour creams.

And because this upcycled dairy alternative ingredient provides freeze/thaw stability, this natural citrus fiber provides heat-shock protection which improves dairy-free ice creams texture over shelf life. As a result, the plant-based ice cream texture remains smooth and creamy.

Clean Label Texturizer: Citrus Fiber

Many dairy alternative products use clean label stabilizers. Citri-Fi citrus fiber is ideal in creating dairy-free foods free from food gums and modified starches. For instance, this plant-based stabilizer's natural composition provides mouthfeel optimization for dairy-free beverages or prevents syneresis in clean yogurts. As a result, Citri-Fi can be used alone or with other natural ingredients to clean up food labels in plant-based dairy foods. Citri-Fi's labeling options include: citrus fiber, dried citrus flour or citrus pulp which all resonate well in the clean label and natural markets.

Citri-Fi citrus fiber provides the following benefits in dairy alternatives such as fermented plant desserts, frozen desserts, ice cream, non-dairy butters, dairy-free cheeses, yogurts, cream cheese, cultured dairy and sour creams: