Citrus Fiber Benefits in Dairy Foods
Natural Stabilizer: 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 minimizes the syneresis in dairy products. As a result, this natural ingredient can replace gums, starches and other stabilizers while maintaining the texture 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 solution.
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 natural 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 natural citrus fiber creates a smooth and velvety mouthfeel that consumers desire.
Freeze/thaw Stability: Creamy Textures in Frozen Dairy
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, Citri-Fi 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:
- Emulsification
- Emulsion stability
- Fat reduction
- Freeze/thaw stability
- Ice crystal reduction
- Improved mouthfeel
- Increased yields
- Smooth texture
- Syneresis reduction
- Thickener
| Food Application | Citri-Fi Product | Target Benefits | Recommended Usage Level |
|---|---|---|---|
| Cream Cheese | 100M20 | • Syneresis Reduction | 0.20% - 1.00% |
| Fresh Cheese | 100FG | • Increased Yields • Syneresis Reduction | 0.25% - 0.75% |
| Sauce | 100M40, 600M40 | • Creamy Mouthfeel • Emulsification • Fat Reduction • Adds Viscosity | 0.10% - 1.00% |
| Yogurt & Sour Creams | 100FG, 100M40, 200FG, 600M40 | • Adds Viscosity • Creamy Mouthfeel • Emulsion Stability • Fat Reduction • Syneresis Control | 0.10% - 0.50% |
