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Citrus fiber is a powerful, natural "clean label" ingredient that provides exceptional water-binding and emulsification properties. It can effectively replace traditional stabilizers and thickeners, such as modified starches or gums. This plant-based ingredient is derived from citrus peels and processed using a patented technique that requires no chemical modification, yet delivers powerful functionality in baking, custards, sauces, and frozen desserts.
The following table provides general dosage guidelines based on the total weight of the formulation:
| Application | Recommended Dosage (%) | Primary Function |
|---|---|---|
| Bakery (Cakes, Muffins) | 0.25% – 1.0% | Moisture retention, fat reduction (up to 50%), shelf-life extension. |
| Pastry Creams & Custards | 0.5% – 1.5% | Thickening, syneresis (weeping) control, smooth mouthfeel. |
| Sauces & Dressings | 0.5% – 2.0% | Emulsification, viscosity, replaces egg yolk in vegan recipes. |
| Ice Cream & Sorbets | 0.3% – 0.8% | Controls ice crystal growth, improves meltdown resistance. |
| Meat Alternatives | 1.0% – 3.0% | Juiciness, fat mimetic, cold/hot binding. |
This recipe uses citrus fiber to enhance stability and provide a rich, creamy texture without relying on heavy amounts of starch.
| Ingredient | Quantity (g) | Baker's % |
|---|---|---|
| Whole Milk | 500g | 100% |
| Sugar | 100g | 20% |
| Egg Yolks | 80g | 16% |
| Corn Starch | 30g | 6% |
| 🍊 Citrus Fiber | 5g | 1% |
| Vanilla Bean/Paste | 1 pod / 5g | 1% |
| Unsalted Butter | 40g | 8% |
Prevents the custard from releasing water (weeping) when stored or piped into pastries.
Provides a "fat-like" mouthfeel even if you reduce the butter or egg yolks.
Replaces chemical stabilizers with a natural fruit-derived fiber.
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