Citrus Fiber: Unlocking New Options for Cost Control and Quality Upgrades in Bakery Fillings

Release Time: 2025-06-08Read The Number: 8

Properties of citrus fiber in fillings:

Citrus fiber, mainly from the peel and pulp of citrus fruits, is composed of various polysaccharides, such as cellulose and hemicellulose, etc. These components enrich the unique physicochemical properties of citrus fibre, while citrus fiber is extracted from the peel residue of citrus fruits, which is a kind of natural dietary fiber with high cost performance. Its application in bakery fillings can significantly cut production costs and improve product quality in many ways, bringing new development opportunities to the bakery industry.

Citrus fiber in fillings application solutions:

1. Simplify ingredients, improve texture and enrich taste: Citrus fiber can make the texture of bakery fillings more delicate and even, avoiding grainy or too hard or soft. Adding citrus fiber to bean paste filling can make the texture of bean paste more dense and enhance the eating experience.

2. Replacing some of the main ingredients and reducing costs: it can replace some of the raw materials such as egg yolks, bean paste and other expensive thickeners, stabilisers , and other ingredients, simplifying the ingredient list while reducing production costs.

3. Enhance stability and water retention: Citrus fiber, with its good water-holding and gel properties, can effectively prevent bakery fillings from water precipitation, delamination, drying and shrinking during storage and transportation, and prolong the shelf life of the products.

Recommended model and dosage: Lem-cifi 100U60
Recommended dosage: 0.8%-3.0%