Citrus Fiber is produced by controlled processing of citrus peel — typically through washing, bleaching, drying, and milling — to preserve the native fiber matrix including cellulose, hemicellulose, pectin, and associated cell wall polysaccharides. Unlike isolated pectin, citrus fiber retains its network structure. This gives it exceptional water-holding capacity (10-15x its weight) and oil-binding ability. It can be declared simply as 'citrus fiber' on ingredient labels.
This makes it a premier clean-label texturizer. Citrus fiber functions as a thickener, stabilizer, and fat replacer across a wide range of pH and temperature conditions. It is non-GMO, allergen-free, and suitable for vegan formulations. Regulatory status varies by region; it is generally recognized as a food ingredient (not an additive) in most markets.