Clean Label Fat, Sugar and Salt reduction
At least 30% reduction
Utilising our Global Leading Citrus Fibre it is possible to reduce fat, sugar and salt contents of your products by at least 30%!!
How is this possible? Our Citrus Fibre has the worlds highest water binding capacity; around 45g:1g in optimal conditions; and the hydrated citrus fibre mimics the organoleptic properties of fat. This can be used on a 1:1 replacement of fat with little to no notable changes in mouthfeel of the final product.
How can we reduce salt and sugar?
The replacement of fat with citrus fibre suspension facilitates the reduction of salt, sugar, herbs, spices etc... as citrus fibre is clean on the pallet whereas fat has a coating property that is laggy on the pallet and inhibits the transfer of flavour, sweetness, saltiness to the pallet.