Properties of citrus fiber in cakes:
Citrus fiber, derived from citrus peel, is a 100% natural dietary fibre. With its excellent water-holding and structure-improving properties, it provides a good moisturising effect on cakes (sponge, pound cake, muffin, etc.), significantly extending the shelf-life of the soft and moist texture, while helping to create a cleaner ingredient list.
Citrus Fiber in cakes Programme:
Ο Stronger water lock, delay water loss, prolong shelf life
Ο Softer texture, keep the inner moistness of the cake, avoid dryness and hardness
Ο Softer texture, improve the fineness of the cake, no roughness in the mouth
Ο More stable structure, reduce the collapse after baking, maintain the fluffy shape
Recommended model : Lem-cifiS108
Recommended dosage：0.2%-1.0%
Unique advantages of citrus fibers in cakes:
Ο Natural water locking: Citrus fibers adsorb and lock the free water in the cake through its own three-dimensional network structure, keeping the product soft and moist.
Ο Delayed ageing: By physically holding water and optimising the starch network, it significantly slows down the ageing process of the cake as it dries out and hardens.
Ο Texture Improvement: Gives the cake a more uniform and delicate pore structure, improving elasticity and chewiness, while maintaining the desired lightness.
Ο Simplified labelling: As a natural dietary fiber, it helps to create a more concise ingredient list in line with the health trend.
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