date:May 11, 2016
In many applications, from baked goods to meats to mayonnaise, insoluble citrus fiber increases viscosity and yields, reduces syneresis and increases shelflife. Insoluble citrus fiber absorbs water by holding it in the capillary structures as a result of surface tension. Water absorption increases after shearing, probably due to the increase of the fiber porosity, leading to higher ability to trap water within the cell matrix, described Cruces.
In meat products, insoluble citrus fiber can be use