Citrus fiber
Citrus fiber is made from the peel and pulp left over after juicing oranges, lemons and limes. The material is washed, mechanically opened up (often by high-pressure homogenization), dried and milled, keeping the pectin, cellulose and hemicellulose together without chemical extraction. Food makers buy it as a powder that binds water and oil, thickens and stabilizes emulsions, and it is often used to replace modified starch or gums on a label.
Suppliers sell different products under the same name. Specify the one you need.
Mechanically processed to open the fiber structure; binds many times its weight in water and gives viscosity.
Dried and milled peel fiber with lower water binding; used for fiber content and moisture retention.
Orange fiber is often slightly yellow; lemon and lime fibers tend to be paler with a different flavor note.
Made from organic citrus peel under organic certification.
Compare each result with your own specification when the lot arrives.
Keep citrus fiber in sealed, lined bags in a cool, dry place; it absorbs moisture and can cake. Avoid strong odors in storage. Shelf life is set by the supplier, usually as a best-before period for unopened packaging.
Water binding, color and flavor change with fruit type, season and process, so test a new lot in your formula before switching. Record the citrus species and the water-binding value from each COA, and use first-expiring lots first.
Facts from regulators and standards bodies, each linked to its source.
GRN 943, for citrus fiber from the peels of oranges, lemons or limes notified by CP Kelco as a binder, thickening aid and emulsion stabilizer in listed foods, closed on Apr 9, 2021 with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)GRN 599, for citrus fiber notified by Cargill as a texturizer and moisture retention agent in yogurt, low-fat mayonnaise, frozen desserts and meat and poultry products, closed on Feb 17, 2016 with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · San Michele Mondovì, Italy
Sells it as Aglufiber
Italian plant-extract company producing pectin, tara gum and citrus fiber for the food and beverage industry, alongside tannins for leather, wine and animal feed.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include activated (high water-binding) citrus fiber, standard citrus fiber powder, orange vs. lemon or lime source and organic. Ask each supplier for the specification sheet of the exact grade they quote.
Expect total dietary fiber, water binding and viscosity, moisture and pH, pesticide residues, heavy metals and microbiology, each with its method, specification and result for that lot.
Keep citrus fiber in sealed, lined bags in a cool, dry place; it absorbs moisture and can cake. Avoid strong odors in storage. Shelf life is set by the supplier, usually as a best-before period for unopened packaging.
GRN 943, for citrus fiber from the peels of oranges, lemons or limes notified by CP Kelco as a binder, thickening aid and emulsion stabilizer in listed foods, closed on Apr 9, 2021 with FDA having no questions. GRN 599, for citrus fiber notified by Cargill as a texturizer and moisture retention agent in yogurt, low-fat mayonnaise, frozen desserts and meat and poultry products, closed on Feb 17, 2016 with FDA having no questions.
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