| Customization: | Available |
|---|---|
| Certification: | FDA, HACCP, Kosher |
| Assay Method: | HPLC, UV |
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Citrus Fibers is a kind of dietary fiber extracted from natural citrus, and it is not easily digested and absorbed by human body. It has good water retention, oil retention and gel properties, and can reduce calories. It gives the product a rich, lubricious mouthfeel. Citrus fiber also has functions such as preventing obesity, lowering blood sugar, preventing cardiovascular diseases, improving immunity and so on.
| Product name | Citrus Fiber |
| Plant sources | Citrus Aurantium |
| Apperance | Off-white powder |
| Specification | 90%, 98%HPLC/UV |
| Test method | HPLC/UV |
| Shelf time | 2 years,keep away sunlight, keep dry |
| Items | Specification | Result |
| Citrus Fiber | 96-101% | 98.25% |
| Organoleptic | ||
| Appearance | Fine Powder | Conforms |
| Color | off-white | Conforms |
| Odor | Characteristic | Conforms |
| Taste | Characteristic | Conforms |
| Drying Method | Vacuum drying | Conforms |
| Physical Characteristics | ||
| Particle Size | NLT 100% Through 80 mesh | Conforms |
| Loss on Drying | <=12.0% | 10.60% |
| Ash (Sulphated Ash) | <=0.5% | 0.16% |
| Total Heavy Metals | ≤10ppm | Conforms |
| Microbiological Tests | ||
| Total Plate Count | ≤10000cfu/g | Conforms |
| Total Yeast & Mold | ≤1000cfu/g | Conforms |
| E.Coli | Negative | Negative |
| Salmonella | Negative | Negative |
| Staphylococcus | Negative | Negative |
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 propertiesApplication:
Pharmaceutical field; Health product industry; Cosmetic industry,Feed Industry
| Weight | Packing method |
| 1kg | bag/kg, box outside (double plastic bag + Aluminum foil bag inside) |
| 10kgs,25kg or more | by Drums or carton (3 layers plastic bag inside) |
| Weight | Delivery mothod | Delivery time |
| 1kg-25kgs | EMS,DHL,UPS,Fedex,TNT | 3-7days |
| 25kgs-100kgs | DHL,FedEx,by Air | 3-7days |
| more than 100kgs | by Air | 3-7days |
| by Sea | 10-35days |
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