Citrus Fiber Natural Dietary Fiber High Quality Food Using Pomelo Fiber
- Category: Other Food & Beverage >>>
- Supplier: Golden Health (guangdong) Biotechnology Co. Ltd.
Share on (62494711476):
Product Overview
Description
Manufacturing Technique
Citrus Fiber
Natural fruit fiber
Citrus Fiber
Citrus Fiber is a high value product produced from pomelo. It is a fine,beige powder. It has the same chemical composition as citrus. The expanded internal surface are allows citrus fiber to tightly bind large amounts of oil and water. Citrus fiber can be widely used in baked goods, meat products, dressings,sauces, dairy products,beverages and frozen foods. Citrus fiber can be labeled as DRIED CITRUS PULP OR CITRUS FLOUR.
1. Dairy
Can be widely used in dairy to reduce fat.Functional benefits : emulsification stabilization,
syneresis reduction, texture enhancer, thickener,yield improvement.
2. Beverages
Can get acid stability beverage. Citrus fiber has functional as gum replacement, mouthfeel
improvement, thickener and natural flavor plating agent.
3. Bakery
Citrus fiber has functional as: pectin replacement, moisture retention, fat reduction,egg reduction
and gluten free.
4. Frozen Food
Citrus fiber plays the role as moisture control,fat reduction, ice crystallization reduction,freese/thaw stablility.
5. Meats
Yield improvement, phosphate replacement,purge reduction synergy, moisture retention.
6. Sauces&dressings
Emulsification stability, fat reduction, adhesion properties
Can be widely used in dairy to reduce fat.Functional benefits : emulsification stabilization,
syneresis reduction, texture enhancer, thickener,yield improvement.
2. Beverages
Can get acid stability beverage. Citrus fiber has functional as gum replacement, mouthfeel
improvement, thickener and natural flavor plating agent.
3. Bakery
Citrus fiber has functional as: pectin replacement, moisture retention, fat reduction,egg reduction
and gluten free.
4. Frozen Food
Citrus fiber plays the role as moisture control,fat reduction, ice crystallization reduction,freese/thaw stablility.
5. Meats
Yield improvement, phosphate replacement,purge reduction synergy, moisture retention.
6. Sauces&dressings
Emulsification stability, fat reduction, adhesion properties
Details Images
Water hoilding ability
Specification
Product packaging
Certifications
Factory
Workshop
We Recommend
New Arrivals
New products from manufacturers at wholesale prices