Enhances moisture retention and improves texture in bread, cakes, and pastries.
Beverages:
Acts as a stabilizer and thickener in juices, smoothies, and dairy beverages.
Meat and Poultry:
Improves yield, texture, and juiciness in processed meats and poultry products.
Sauces and Dressings:
Functions as a thickening agent and stabilizer in sauces, dressings, and condiments.
Dairy Products:
Provides a creamy texture and enhances viscosity in yogurt and cheese products.
Health Foods:
Used in dietary supplements and functional foods to boost fiber content.
Potential Benefits
Texture Improvement:
Enhances mouthfeel and viscosity in food products.
Water Binding:
Improves moisture retention, prolonging shelf life.
Fat Mimetic:
Mimics fat’s mouthfeel and texture without adding calories.
Health Benefits:
Adds dietary fiber, aiding digestion and promoting gut health.
Natural Source:
Derived from citrus fruits, offering a clean-label solution.
Documents & Samples
Product range
Citriva™ 30
Enhances product stability and moisture retention, improves the texture and taste of meat products, and reduces cooking losses. This application not only improves the quality and appeal of meat dishes but also contributes to more efficient and cost-effective cooking processes by minimizing the loss of valuable ingredients.
Custard, sauces, baking, and plant-based products.
Enhances the thickness and stability of sauces and baked goods, improves taste, and increases the structural integrity and moisture retention of plant-based products. Complies with the concept of clean label ingredients, appealing to consumers seeking natural and minimally processed food options.
Enhances the structural stability of reformed meat products, improving the texture and moisture retention of the meat. This application is crucial for creating restructured meat products that mimic the eating qualities of whole muscle meat, offering an improved sensory experience and efficiency in meat processing.
Enhances the stability of frozen products, reduces crystallization, and improves mouthfeel; remains stable in acidic environments, improves the texture of yogurt and acidic beverages, and increases the thickness and taste of cheese. These characteristics are essential for ensuring that dairy and acidic food products maintain their desired qualities throughout their shelf life, providing a pleasing sensory experience to consumers.
