Tag: Citrus fiber

According to agricultural research, the white substance found in mandarin oranges, known as pith or albedo, can contain up to three times more vitamin C than the fruit's juicy flesh. Many people meticulously remove this spongy layer, but it is not only completely safe to consume but also packed with health-boosting nutrients.

According to the Food and Agriculture Organization, the predominant type of fiber in citrus is pectin, comprising 65 to 70 percent of the total fiber. So, what kind of fiber is in citrus, and what role do the different types play in your health?

As an upcycled ingredient from the citrus juicing industry, citrus fiber is a sustainable and natural component added to many commercial oat milks. It functions as a clean-label stabilizer and emulsifier, enhancing the beverage's creamy texture and preventing ingredient separation over time.

While citrus fruits are known for their natural sweetness, industrial citrus fiber undergoes extensive processing to remove sugars and oils. This process ensures the final product is primarily composed of dietary fiber, with minimal residual sugar content.

Upcycled from citrus fruit byproducts, citrus fibre is processed into a versatile food ingredient used to improve texture and stability in a variety of products. This processing transforms waste from the juicing industry into a valuable, multi-functional powder that can hold water and oil.

According to research, a significant percentage of the population does not meet the recommended daily intake of dietary fiber. Citrus fiber, derived from the peels of oranges, lemons, and limes, offers a valuable and potent source of this essential nutrient, providing a range of health advantages.

According to research, pectin is a naturally occurring soluble fiber found in the cell walls of many fruits and vegetables, and orange pectin, specifically, offers a concentrated source. Given its known gelling properties used in jams and jellies, many are asking: is orange pectin good for you, and how does it impact human health beyond food preservation?.

According to food ingredient manufacturers, citrus fiber is used to improve the texture and stability of various plant-based beverages, including oat milk. But why is citrus fiber in oat milk, and what does it do for the final product? This natural, upcycled ingredient is added to create a creamy mouthfeel, prevent separation, and replace artificial thickeners.

According to the National Institutes of Health, most Americans do not consume enough dietary fiber daily. Understanding the difference between Metamucil, a psyllium-based supplement, and natural citrus fiber is crucial for making informed choices about your digestive health.

According to research published in *ScienceDirect*, studies have confirmed that enzymatically treated plant fibres, particularly citrus and pea fibre, can provide an attractive and effective natural alternative to methylcellulose in plant-based products. This reflects the growing consumer demand for clean-label ingredients and less processed food additives.