Citrus fiber : a new alternative to fat in baking

Release Time: 2025-06-19Read The Number: 7

Properties of citrus fiber in bakery:

Citrus Fiber, a natural dietary fibre derived from citrus peel, has become a revolutionary ingredient in fat-reducing baking thanks to its superb water-holding properties and fat-like texture. It can replace the amount of fat, simultaneously reduce calories and increase fiber content without sacrificing the softness and moistness of the product, achieving a win-win situation in terms of health and taste.

Citrus Fiber in bakery Programme:

Replacement of fats and oils, close to the taste of full-fat products
Improves mouthfeel, softness, moistness and elasticity
Improves texture, reduces hardness, slows down ageing
Improved nutrition, less fat, less energy, more fibre content
Increase in size and shape

Recommended model : 

Lemont Citrus Fiber for Baking

Citrus fiber is uniquely advantageous in baking to reduce fat:

Replacement of fat: Mimic fat texture through gel network to maintain the moist and dense feeling of cakes and biscuits.
Water-locking and anti-aging: delay starch regrowth, solving the industry pain point of dryness and hardness in reduced-fat baking.
Swelling support: Enhance the stability of gluten network, so that low-fat bread still has fullness and fluffiness.