Citrus Fibers | Prodalim Group is a global leader in the beverage industry

WHAT ARE CITRUS FIBERS?

Citrus Fibers are plant-based ingredients derived from the peels of citrus fruits such as oranges and limes. They are gaining popularity in various industries due to their multifunctional properties, which include water retention, emulsification, gelling and many others. These fibers are often upcycled from citrus waste, making them a sustainable choice for modern products. Citrus fibers provide dietary benefits, improve product texture, and contribute to a clean-label solution, meeting the growing demand for natural and eco-friendly ingredients.

INTRODUCING THE NEXT GENERATION OF CITRUS FIBERS

Citrus Fibers enhances traditional fibers with superior functionality and versatility. Made through a sustainable, zero-waste process, it serves food, cosmetic, and animal nutrition sectors. Its features include thickening, emulsifying, fat reduction, and freeze-thaw stability, making it ideal for yogurts, sauces, dairy alternatives, and pet food. Citrus Fibers aligns with clean-label trends while improving both texture and nutrition, catering to industry and eco-conscious consumer demands.

DIRECT ACCESS TO THE FRESHEST RAW MATERIALS

In Prodalim Brazil, we use the freshest oranges, limes and lemons to create high quality NFCs but also concentrates and purees. Thanks to our direct access to the fruits and state-of-the-art processes, we can use all that nature provides: fruit cells, as well as oils, distillates and other side streams to engineer first-class ingredients for our fruit blends and compound solutions.

Acts as an effective pectin substitute or reducer, with additional benefits.

Produced through an innovative process, without generating effluents, using citrus industry byproducts and minimizing waste.

Maintains its properties even at high temperatures, ideal for cooking processes.

Provides an improved sensory experience, with better perception of texture and viscosity.

Provides increased viscosity and stability in various formulations.

Generates a firm and cohesive texture, ideal for products that require structure.

Helps maintain the water content in products, prolonging freshness and quality.

Improves the stability of mixtures between oil and water, ideal for emulsified products.

Contributes to increased fiber intake, providing nutritional benefits.

Maintains product texture and quality after freezing and thawing cycles.

Helps reduce lipid content in food products, maintaining functionality.

Key Functional Benefits

Pectin Replacement/
Reduction

Clean Label

Heat Stability

Improved Mouthfeel

Thickener

Gelled Texture

Moisture Retention

Emulsifier

Dietary Fiber

Freeze/Thaw
Stability

Oil/Fat Reduction

Versatile Applications

Citrus Fibers integrates seamlessly into a wide range of industries:

Sauces, condiments, and soups

Sauces, condiments, and soups benefit from Citrus Fibers by enhancing thickness, emulsification, and stability, preventing phase separation and ensuring a smooth, uniform texture. They improve creaminess and mouthfeel while allowing for fat reduction and clean-label formulations, making them ideal for natural and healthier product innovations.

Ice cream, cheese, and dairy alternatives

Ice cream, cheese, and dairy alternatives benefit from Citrus Fibers by enhancing creaminess, emulsification, and freeze-thaw stability, preventing ice crystallization and improving texture. They help replace fats while maintaining a smooth, indulgent mouthfeel, making them ideal for both traditional and plant-based formulations.

Baking products and fillings

Fiber Citrus provides high water holding capacity which is essential in baked products. retain moisture longer. Therefore, consumers enjoy a fresher product over time.

Yogurts and acidified milk-based drinks

Yogurts and acidified milk-based drinks benefit from Citrus Fibers by enhancing creaminess, viscosity, and stability, preventing syneresis (whey separation) and improving mouthfeel. They provide a natural thickening effect, allowing for clean-label formulations without artificial stabilizers.

Protein drinks and fruit juices

Protein drinks and fruit juices benefit from Citrus Fibers by enhancing texture, stabilizing formulations, and preventing phase separation or sedimentation. They improve mouthfeel, suspension, and cloud stability, ensuring a smooth, consistent drinking experience. Ideal for both dairy and plant-based beverages, they support clean-label and natural ingredient trends.

Meat / Meat substitutes

Citrus fibers are incorporated into various meat products to enhance cooking yield and reduce fat content, thanks to their water-holding and fat-binding properties. Dietary fibers from different sources, either alone or combined with other ingredients, can be used to reduce fat and sodium in meat products, particularly in ground and restructured meats.

Pet food

Pet food benefits from Citrus Fibers by improving moisture retention, texture, and binding properties, ensuring better palatability and stability in wet and dry formulations. They enhance fiber content for digestive health while supporting clean-label and natural ingredient trends in pet nutrition.

Sauces, condiments, and soups

Ice cream, cheese, and dairy alternatives

Baking products and fillings

Fiber Citrus provides high water holding capacity which is essential in baked products. retain moisture longer. Therefore, consumers enjoy a fresher product over time.

Yogurts and acidified milk-based drinks

Protein drinks and fruit juices

Meat / Meat substitutes

Pet food

Sustainability and Innovation

Citrus Fibers is a sustainable choice for eco-conscious brands. Developed using citrus industry by-products, it minimizes waste and supports a cleaner planet. Its production process is completely effluent-free, reflecting our commitment to a sustainable future.

Sustainability

Products Types

Tailored for Every Need
Prodalim offers four specialized types of Citrus Fibers, each with unique technical properties to cater to diverse applications:

616025011

Applications

Bakery

Pet Food

Sauce

Condiments

Properties

Product used for nutrition through natural proteins and prebiotic fibers, with water absorption properties.

616025022

Applications

Bakery

Ped Food

Sauces

Condiments

Ice Cream

Properties

Product for nutrition using natural proteins and prebiotic fibers, with thickening and emulsifying water absorption properties

616025033

Applications

Bakery

Ped Food

Sauces

Condiments

Ice Cream

Properties

Product for nutrition using natural proteins and prebiotic fibers, with water absorption, thickening, emulsifying and gelling properties.

616025044

Applications

Bakery

Pet Food

Sauces

Condiments

Ice Cream

Dairy Products

Beverages

Meat

Soups

Properties

Product for nutrition using natural proteins and prebiotic fibers, with high water absorption, thickening, emulsifying and gelling properties.

Applications

Bakery

Pet Food

Sauce

Condiments

Properties

Product used for nutrition through natural proteins and prebiotic fibers, with water absorption properties.

Applications

Bakery

Ped Food

Sauces

Condiments

Ice Cream

Properties

Product for nutrition using natural proteins and prebiotic fibers, with thickening and emulsifying water absorption properties

Applications

Bakery

Ped Food

Sauces

Condiments

Ice Cream

Properties

Product for nutrition using natural proteins and prebiotic fibers, with water absorption, thickening, emulsifying and gelling properties.

Applications

Bakery

Pet Food

Sauces

Condiments

Ice Cream

Dairy Products

Beverages

Meat

Soups

Properties

Product for nutrition using natural proteins and prebiotic fibers, with high water absorption, thickening, emulsifying and gelling properties.

Performance Comparison

Parameter	Prodalim Citrus Fibers	Competitor product #1	Competitor product #2	Competitor product #3	Competitor product #4	Competitor product #5
SAG	145-178	101-128	>60
Vise. (sol 1%) cP	120-450	558-1260	56	180	10	4
TL (1% sol)%	>45	<30	<20	<20	<20	<20
Colar “L” value	>86	<70	<40	<40	<30	<30
Soluble Fiber (Pectin/Oders)	37%	27%	25%	22%	11%	11%
Insoluble Fiber	49%	51%	64%	61%	74%	71%
Others	14%	22%	11%	17%	15%	18%
WHC (g/g)	20,0-25,0	15,0-22,0	6,0-10,0	16,5	8,1	7,1

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