What it does
It carries both insoluble cellulose and soluble pectin material, so it does two jobs at once: it holds water mechanically like a fibre, and the pectin fraction gives viscosity and some genuine emulsifying ability. Activated by shear, it opens into a fine network with a very large surface area.
Where it works
Reduced fat and clean label products, where it can replace part of an emulsifier and part of a hydrocolloid at the same time while declaring as citrus fibre. Sauces, dressings, meat and bakery.
Where it does not
It is not as efficient as a dedicated emulsifier or a dedicated hydrocolloid at either job, so a straight one for one replacement will usually underperform. It also needs high shear to activate, and without it the material is simply an insoluble fibre with a high price.
What it interacts with
Shear, decisively. pH, since the pectin fraction behaves as pectin does.
