FIBERTEX^® CF multi-benefit citrus fibers

Improve texture while creating a cleaner label for your brand

FIBERTEX™ CF 102 citrus fiber is a fruit-based texturizing ingredient derived from citrus peel with a consumer-preferred clean and simple label. It is applicable in high-shear and low-pH food systems where high tolerance to temperature, pH and shear are required. FIBERTEX™ CF 102 citrus fiber can be used in bakery, meat and meat alternative applications to deliver consumer-preferred textures.

Different applications have different needs, so we have two citrus fiber solutions distinguished by particle size and related water-holding capacities. FIBERTEX™ CF 102 citrus fiber has a particle size of 80% <75 microns and a water-holding capacity of a minimum of 6 grams water/1 gram fiber, while FIBERTEX™ CF 502 citrus fiber has a larger particle size. 

FIBERTEX™ CF 102 citrus fibers support a broad range of applications, including:

• Bakery: sweet baked goods, reduced fat muffins and cakes, hamburger buns, soft-baked bars and moist cookies (replace fat, enhance softness, improve shelf life, enable moistness in gluten-free applications)
• Processed meat (improve yield, retain water, texturize hybrid meats, create specific bite)
• Plant-based meat (create specific bite, modify texture)

^{Note: FIBERTEX™ CF citrus fibers are not approved for use as a dietary fiber in Canada.}

Improve texture with a cleaner label and improved functionality

FIBERTEX™ CF 502 citrus fiber is a fruit-based texturizing ingredient derived from citrus peels with a consumer-preferred clean and simple label. It is especially applicable in high-shear and low-pH food systems where high tolerance to temperature, pH and shear are required.

FIBERTEX™ CF 502 citrus fiber supports a broad range of applications, including:

• Savory: emulsified dressings, table sauces, dips, condiments (replace fat, reduce oil, replace tomato solids, create pulpy textures, withstand harsh processing)
• Bakery: sweet baked goods, reduced-fat muffins and cakes, hamburger buns, soft-baked bars and moist cookies (replace fat, enhance softness, improve shelf life, enable moistness in gluten-free applications)
• Processed meat (improve yield, retain water, texturize hybrid meats, create specific bite)
• Plant-based meat (create specific bite, modify texture)

Different applications have different needs, so we have two citrus fiber solutions distinguished by particle size and related water-holding capacities. FIBERTEX™ CF 502 citrus fiber has a particle size of 90% <200 microns and a water-holding capacity of a minimum of 8 grams water/1 gram fiber, while FIBERTEX™ CF 102 citrus fiber has a smaller particle size.

^{Note: FIBERTEX™ CF citrus fibers are not approved for use as a dietary fiber in Canada.}