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Citrus Fiber Natural Dietary Fiber High Quality Food Using Pomelo Fiber

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Quick Details

Weight (kg): 1
Place of Origin: Guangdong China
Color: Off-white
Ingredients: Natural Citrus Fiber
Model Number: CFI
Flavor: Original Flavor
Certification: QS,HALAL
Brand Name: GOLDEN HEALTH
Contents: Citrus Fiber, Dietary Fiber
Product name: Citrus Fiber
Product Type: Food
Packaging: Bag
Style: Dried
Taste: Tasteless
Shelf Life: 1 Year
Application: Baking , Beverage, Dairy Products,Meat Product
Age: Children,Adults,Old-Aged
Packaging Detail: PACKED IN PP BAG + FOIL BAG + CARTON BOX
Selling Units: Single item
Single package size: 45X45X40 cm
Single gross weight: 28.0 KG
Package Preview: https://sc01.alicdn.com/kf/H6866494c47094c5a9c9d47b36bbcf2aaa.jpg_640x640.jpg
Golden Health (guangdong) Biotechnology Co., Ltd.
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Product Description
Manufacturing Technique
Citrus Fiber
Natural fruit fiber
Citrus Fiber
Citrus Fiber is a high value product produced from pomelo. It is a fine,beige powder. It has the same chemical composition as citrus. The expanded internal surface are allows citrus fiber to tightly bind large amounts of oil and water. Citrus fiber can be widely used in baked goods, meat products, dressings,sauces, dairy products,beverages and frozen foods. Citrus fiber can be labeled as DRIED CITRUS PULP OR CITRUS FLOUR.

1. Dairy

Can be widely used in dairy to reduce fat.Functional benefits : emulsification stabilization,

syneresis reduction, texture enhancer, thickener,yield improvement.

2. Beverages

Can get acid stability beverage. Citrus fiber has functional as gum replacement, mouthfeel

improvement, thickener and natural flavor plating agent.

3. Bakery

Citrus fiber has functional as: pectin replacement, moisture retention, fat reduction,egg reduction

and gluten free.

4. Frozen Food

Citrus fiber plays the role as moisture control,fat reduction, ice crystallization reduction,freese/thaw stablility.

5. Meats

Yield improvement, phosphate replacement,purge reduction synergy, moisture retention.

6. Sauces&dressings

Emulsification stability, fat reduction, adhesion properties

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