Citrus Fiber 250gr

It is a 100% natural emulsifier made from citrus fibres, Multifunctional ingredient in gastronomy, standing out for its humectant, stabilizing and emulsifying properties. Its ability to disperse in both fats and aqueous liquids makes it ideal for reducing fat content, such as egg yolk, in a wide variety of sweet and savory preparations. In addition, it helps to avoid syneresis during freezing, improving the texture and stability of the final products.

It's a Fiber-based stabilizer -Natural Emulsifies 

How to use ?

Readily soluble/dispersible in water and fats, both in hot and cold conditions, over a wide pH range.

Dosage: 0.5 -2 %

Application for : Ice Cream, Sauces, Paste

Short list : Thickener, Natural Emulsifier, Gelling, Water Retention, Clean Label, Hot and Cold use. 

Process:  Hot ProcessCold Process

Key Functions 

• Emulsification: Emulsifies with high pH range,  It helps bind water and fat together, ensuring a smooth, uniform base before freezing and improve when freezing, Natural and Vegan

• Texture & Mouthfeel: By controlling water mobility, it creates a creamy, rich texture even in low-fat or dairy-free recipes.

• Heat Shock Protection: It reduces the formation of large ice crystals during temperature fluctuations (like when you take the tub out of the freezer and put it back), which prevents that "gritty" or "crunchy" texture.

• Meltdown Resistance: It helps the ice cream maintain its shape and slow down the melting process once served.

• Fat Replacement: Because of its high water-holding capacity, it can mimic the mouthfeel of fat, allowing for "light" ice creams that don't taste thin or watery.