Dairy Foods

Citrus Fiber Benefits in Dairy Foods

Natural Stability: Clean Label Citrus Fiber

Citri-Fi® citrus fiber provides high water-holding and emulsification properties. As a result, these natural functionalities benefit dairy foods. One of the key benefits is citrus fiber's natural stabilization capabilities. Citri-Fi provides clean label syneresis control in dairy products. As a result, this natural ingredient can replace gums, starches and other dairy stabilizers while maintaining the creamy mouthfeel and quality. Because of this, consumers enjoy the high quality eating experience they expect. Seeing that there are limited number of natural stabilizers in the market, Citri-Fi citrus fiber is an ideal clean label ingredient.

Better-for-You Dairy Products: Health and Wellness

Another key benefit of Citri-Fi citrus fiber is that it improves texture of fat and/or sugar reduced dairy items. For instance, this clean label ingredient builds back body and thickness of low-fat or low-sugar dairy products. So much that Citri-Fi creates dairy items with a rich mouthfeel similar to the full-fat product. And due to the small particle size, this dairy texture modifier creates a smooth and velvety mouthfeel that consumers desire. As a result, this citrus fiber improves Nutri-score of a variety of dairy-based products.

Freeze/thaw Stability: Creamy Textures in Frozen Desserts

Citri-Fi citrus fiber also reduces ice crystals in frozen dairy products. As a result, the food products maintain the smooth and creamy mouthfeel over time in the freezer. This natural citrus fiber binds the water tightly to prevent ice crystals from forming. Moreover, this mouthfeel enhancer can replace traditional ice cream stabilizers to improve the quality of the frozen dairy products.

This natural citrus fiber provides the following benefits in dairy products such as cottage cheese, cream cheese, fresh cheese, ice cream, sauces, sour creams, spreads and yogurts and other cultured dairy: