Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Animal Feed & Nutrition Functions
- Food Ingredients Functions
- Ingredients
- Citrus Fiber
- Technologies
- Product Families
Features & Benefits
- 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
- Emulsification properties
- Excellent food processing stability
- Gelling properties (Condition specific)
- Textural enhancement
- Syneresis reduction
- Thickener
- Adhesion properties
- Pulp extention (e.g. Tomato)
- Mouthfeel & Body
- Flavor enhancement
- Improved quality over shelf life
- Cost savings
- Contributes dietary fiber
- Maintains Tomato color and flavor
- Texture similar to full-egg version
- Improved yields
- Flavor retention
- Retains moisture under heat lamps and in steam tables
- Easy use & Incorporation
- Emulsion forming and Stabilization
- Clouding
- pH & Heat stability
- Natural weighting agent
- Natural carrier for oil-based flavors
- Gum & Starch replacement
- Acid stabe
- Pectin extention/replacement
- Pulpy mouthfeel
- Sheen appearance
- Used in hot or cold processes
- No pre-hydration step needed
- Functionality not affected by calcium
- Report stable
- Key Attributes
- Non-GMO
- Non-Allergenic/Gluten-free
- Vegan/vegetarian/ Plant-based
- No E-Number
- Kosher/Halal/Pareve
- Total dietary fiber : ~74%
~36% Soluble
~38% Insoluble - 3 year shelf life
- USDA labeling : Dried citrus pilp, Citrus flour
- 100% Fruit derived
- 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.
- Egg Reduction in Bakery
Reduce egg up to 25% while improving fresh keeping over shelf life while potentially reducing costs.
Citri-Fi is a non-GMO, clean label citrus fiber produced by a patented process free from any chemical modifications. The process opens up the fiber to create high surface area which provides high water holding capacity and emulsification. The insoluble/soluble fibrous composition locks in water that is released in the baked good over time to improve freshness and quality versus the full-egg formulation.
- Fresh Keeping Mechanism in Baked Goods
In fresh bread, gelatinized starch keeps the bread soft by holding moisture close to the gluten network. However, starch is unstable over time and lets go of the water over time due to retrogradation. As a result, the bread becomes hard as the gluten dries and becomes tough or brittle. The lecithin in egg yolks will complex with the starch to slow retrogradation, which holds onto water better. When eggs are reduced, stability becomes an issue. Citri-Fi holds onto the water better than the native starch regardless of its condition. As a result, the bread will stay soft because the gluten network is always adequately hydrated.
- Fiber Synergies in Reformed Meats
Improve yield and profits by combining Citri-Fi natural dried citrus pulp with other natural fibers in reformed meats
Citri-Fi is a non-GMO, clean label citrus flour produced by a process free from any use of chemical modifications. The process opens up the fibrous matrix to create high surface area which provides high water holding capacity and fat binding. When used in conjunction with other water holding fibers or fillers, yields can be optimized. Citri-Fi improves overall texture, flavor retention and mouthfeel.
- Natural Functionality in Beverages
Improve texture, stability and mouthfeel in ready-to-drink (RTD) and instant beverages
Citri-Fi is a non-GMO, clean label citrus fiber produced by a patented process free from any use of chemicals. The process opens up the fiber to create high surface area which provides high water holding capacity and emulsion formation. These properties are beneficial for stabilizing beverage products. The unique natural combination of soluble fiber, in the form of pectin, plus insoluble fiber provides superior functionality versus other fibers on the market.
- Gelling for Fruit Preparations
Improve texture, quality and costs of fruit preparations for bakery, snacks, dairy and spreads.
Citri-Fi is a non-GMO, clean label citrus fiber produced by a process free from any use of chemical modifications. The process opens up the fiber to create high surface area which provides high water holding capacity. The unique natural combination of soluble fiber, in the form of pectin, plus insoluble fiber provides gelling properties in low pH/high Brix systems which is needed in fruit preparations. This natural fiber can also be used to extend or replace added pectin.
Applications & Uses
- Applications
- Animal Species
- 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
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
Regulatory & Compliance
- Certifications & Compliance
- Food Labeling
Citri-Fi® 100 Series
Citrus Fiber
Citrus Flour Dried
Citrus Pulp Dried (USDA Declaration)