date:May 11, 2016
and improved handling.
Cruces closed by noting, Something to remember when using insoluble citrus fiber in baked goods, which require additional water is that the water activity of the finished product should remain similar to that of the control. Water activity is directly related to microbial growth; due to its high water-binding capacity, insoluble citrus fiber helps to control water activity, maintaining its stability.
Insoluble Citrus Fiber in Food Applications, Teresa Cruces, fiber produc