Fat, Sugar and Salt reduction has been at the top of developers agendas for quite a few years, but the constant worry among developers and consumers is that we are compromising on flavour to the end products.
At The Ingredients Consultancy we have done some extensive work with our supplier Herbafood to target these reductions by using Citrus Fibre within a number of products.
Citrus fibre has a massive absorption rate of up to 47.5g water per 1g fibre making it the most effective fibre on the market. Under sheer force this can create a fat mimic which can be used in direct replacement of fat within sauces and soups allowing significant reductions.
Citrus Fibre also has the capability to work within low meat content products, locking in the water ensuring a moist product.
One of the many other functions of Citrus fibre is its emulsification properties, the use of citrus fibre allows for a fat reduced emulsified sauce down to 5% fat
If you have any queries or would like more information on Citrus fibre please do not hesitate to get in touch