What Is Citrus Fiber?

Citrus fibre is a functional food fibre produced by processing the peel and pulp left after juicing citrus fruits such as orange and lemon. It contains natural pectin, cellulose and hemicellulose, with total dietary fibre of 75–85%. Thanks to its pectin content it binds not only water but also fat and stabilises emulsions. This makes it an alternative to xanthan gum, carboxymethyl cellulose and some emulsifiers in clean-label formulations.

How is it produced?

Pulp from juice production is washed free of sugar and acid, its cell structure is opened by mechanical and thermal treatment, and it is dried and milled. In "activated" grades high shear is applied during production to open the fibre network, which can double the water-holding capacity. Produced without bleaching, the product is light cream-yellow.

Activation: the most critical application detail

Citrus fibre reaches full performance only when sufficient shear (homogeniser, colloid mill or high-speed mixer) is applied. With insufficient mixing the fibre network does not open and viscosity and stability stay below expectation. When adding to a recipe, disperse the fibre in the water phase first, then add the oil phase.

Applications in food manufacturing

Sausages and meatballs, plant-based meat alternatives, mayonnaise and dressings (reducing egg and starch), ketchup and sauces, bread and cakes (moisture retention), ice cream and dairy desserts, juices and smoothies (pulp feel), instant soups. Typical usage is 0.5–2%.

Technical properties and quality criteria

Check total dietary fibre (≥ 75–85%), water-holding capacity (1:8–1:15), oil binding (1:3–1:5), particle size (100–250 mesh), moisture (≤ 10%), colour, pectin content, microbiological values and pesticide residues. A slight citrus note may be present; evaluate with samples in delicately flavoured products.

What to check when buying

Decide between standard and activated grade according to your equipment: if you cannot apply high shear, prefer the activated grade. Brazil, Spain and China are common origins. Organic-certified grades are available. Obtain the specification, lot-specific COA, allergen/GMO statements and organic/halal certificates where needed with the quotation.

Wholesale sourcing: price and minimum order

The wholesale price of citrus fibre is set by grade (standard/activated), fibre content, organic certification, origin and order quantity. The typical minimum order is one pallet. PERDIST identifies the grade suited to your equipment and application, compares sources and provides a written quotation with documents.

Frequently asked questions

Can citrus fibre replace xanthan gum?

Partial or full substitution is possible in many sauce and dressing applications and it is labelled as "fibre". Because the viscosity profile differs, recipe adaptation and trials are needed.

Does it give the product a citrus taste?

Well-washed grades have little flavour impact; still, sensory testing with samples is recommended in neutral, delicate products (white sauce, dairy desserts).

Does it have an E number?

Citrus fibre is a food ingredient, not an additive; it appears on the label as "citrus fibre" and carries no E number.

Specification summary

The values below come from the Citrus Fiber page of the PERDIST catalogue and are confirmed per batch with the specification and certificate of analysis on every shipment.

Field	Value
Typical properties	Total dietary fibre ≥ 75–85%, water-holding capacity 1:8–1:15, oil binding 1:3–1:5, moisture ≤ 10%, light cream-yellow colour, 100–250 mesh. Values vary by supplier specification.
Applications	Sausages and meatballs, plant-based meat alternatives, bread and cakes, mayonnaise and dressings, ketchup and sauces, ice cream and dairy desserts, juices and smoothies, instant soups.
Formulation note	Activation under high shear (homogenisation) is recommended for full water binding; at 0.5–2% it provides viscosity and stability. Consider the slight citrus note in delicately flavoured products.
Shelf life and storage	Typically 24 months in unopened packaging; store dry, cool and odour-free.
Packaging	Typically 25 kg kraft bags with PE inner liner; pallets of 1000 kg. Big bags (500–1000 kg) considered on request.
Minimum order	Usually one pallet (1000 kg). Smaller quantities for trial production are stated in the quotation depending on product and supplier.
Origin	Common origins: Brazil, Spain, China. Documented per lot in the quotation.

Documents to request from the supplier

Fibre analysis: which AOAC method was used.
Water-holding capacity: under what conditions and at what ratio it was measured.
Batch certificate of analysis and origin document, showing the number of the batch shipped.

For supplier selection, auditing and the approved supplier list, see the supplier evaluation and approval guide.

Sample and approval steps

The steps from requesting a sample to the application trial and keeping a reference sample are set out in the ingredient sample evaluation and approval guide.

Regulatory and documentation context

A fibre claim requires the product to carry a defined amount of fibre per 100 g or per 100 kcal; the rule is set in the Turkish Food Codex nutrition and health claims regulation and, in the EU, in Regulation 1924/2006. Agree the fibre analysis method with the supplier before making the claim.

What Is Citrus Fiber?