Citrus Fiber

Citrus fiber is derived from lemon peel by selecting, crushing and fractionation. Non-fibrous compounds such as plant sugars are carefully removed using several purification steps in which the natural cell wall structure is kept practically intact. This process leads to products that are neutral in taste and texture with a high nutritional value.

Product Benefits:
• High water-binding and water retention capacity
• Cold soaking and readily dispersible.
• Thickening and stabilising properties.
• Extraordinary shear stress and heat stability.
• Very smooth insoluble fiber.
• Freeze-thaw stable, & Negligible calorie content.

Product Applications:
• Increases the freshness of bakery products
• Used as a bulking agent in low carbohydrate and gluten-free baked products
• Increases yield of baked goods.
• Used as a fat replacer.