Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Animal Feed & Nutrition Functions
- Food Ingredients Functions
- Pharma & Nutraceuticals Functions
- Ingredients
- Guar Gum, Citrus Fiber
- Technologies
- Product Families
Features & Benefits
- Benefit Claims
- Labeling Claims
- Food Ingredients Features
- Key Benefits
- Up to 50% Oil or Fat reduction (Application specific)
- Natural emulsification properties
- Improved freshness over shelf life due to excellent water binding
- Texture similar to the full fat version
- High water holding capacity
- Excellent food processing stability
- Gelling properties (Condition specific)
- Key Attributes
- Contributes fiber
- Non-GMO
- Non-Allergenic/Gluten-free
- Vegan/vegetarian/ Plant-based
- Kosher/Halal/Pareve
- 3 year shelf life
- Citri-Fi® Natural Citrus Fiber
Your Clean Label, Highly Functional Fiber Solution
Citri-Fi® is a range of non-GMO, natural fibers derived from citrus fruit which is produced using a patented mechanical process. This process opens up the fiber to create high surface area which lends itself to high water holding capacity and emulsification. Due to the native intact pectin, Citri-Fi®’s gelling properties activate in specific conditions. This citrus fiber is used to improve texture and stability of baked goods, meats, dairy, sauces, dressings, beverages, pet foods, meat substitutes and dairy alternatives. Citri-Fi® replaces chemical and/or synthetic ingredients while maintaining food product quality.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Use Level
- 0.2 - 1%
- Functionality & Health Benefits by Food Application
Bakery
- Freshness over Shelf-life
- Egg & Oil Reduction
- Gluten-free
- Texturizer
Bakery Fillings
- Pectin Replacement
- Texturizer
- Thickener
Beverages
- Thickener
- Stability
- Emulsification
- Natural Texture
- Pulp Replacer
- Clouding
Dairy
- Reduced Syneresis
- Emulsification
- Stability
- Thickener
- Fat Reduction
- Texturizer
Dairy Alternatives
- Emulsification
- Mouthfeel Improvement
- Stability
- Texture
Dressings & Sauces
- Thickness
- Emulsification
- Stability
- Pulp Extension
- Texturizer
- Heat Stability
Dry Plating
- Turn Difficult Liquid Oil and Fats into Flowable Powders
- 15-25% Oil Load
Frozen Foods
- Freeze/thaw Stability
- Reduced Ice Crystals
- Reheat Stability
Meat & Poultry
- Increased Yields
- Reduced Purge
- Juicy Texture
- Succulence
Meat Substitutes
- Emulsification
- Gluten Replacer
- Meat-like Texture
- Oil & Water Binding
- Juiciness
Pet Food & Treats
- Strengthening
- Binding
- Emulsification
- Moisture Retention