CitraFiber™ is the result of 30 years of research including two patents and one pending patent. CitraFiber™ is a high-fiber, 100% natural, gluten free, antioxidants rich, functional food ingredient made from 100% citrus peel. Our patented, unique production process is chemical free, generates no VOC’s (volatile organic compounds), no toxic wasterwater and is completely food grade.

Tests, reports and findings associated with our product include:

Baking Research

Research Reports from Dr. Rebecca Miller, Ph.D., Director, Kansas Wheat Quality Lab, Department of Grain Science, Kansas State University. Dr. Miller conducted extensive tests on CitraFiber’s features and benefits related to pan bread, gluten free bread, hamburger buns, pizza crust and sponge and dough tests.

Waste Water Treatment Applications

Scientific Paper: Chemical Engineering Journal, Volume 146, Issue 2, February 1, 2009, ISSN 1385-8947. Article entitled, “Biosorption of Pb2+ by original and protonated citrus peels: Equilibrium, kinetics, and mechanism”, by Silke Schiewer, Ph.D., and Ankit Balaria, Ph.D., Department of Civil & Environmental Engineering, University of Alaska Fairbanks.

Antioxidant Report

Antioxidant levels are measured through an Oxygen Radical Absorbance Capacity (ORAC) Test. The company’s lab report from Covance Labs shows the CitraFiber™ ORAC value at 11,500 uM Trolox Equiv/100g.

This compares to the following:

Fiber and Nutritional Report

The National Food Laboratory provides a complete and comprehensive report of the nutritional and fiber content of CitraFiber™. This report substantiates claims associated with Fiber content, bioflavonoid content and more.

Material Safety Data Sheets (MSDS)

This report provides the safety summary for CitraFiber and defines the various attributes of the product.

CitraFiber™ is Kosher Certified

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CitraFiber™ is GRAS approved

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What Independent Experts are Saying About CitraFiberTM

“This (CitraFiber) is a major finding…the increased dough and bread weight indicate increased bread yield and therefore increase profit for the baker.” (2009)

Dr. Rebecca Miller
Ph.D., Director, Kansas Wheat Quality Lab, Department of Grain Science. Kansas State University.