Texture plays a key role in how we perceive and enjoy food – it influences mouthfeel, flavour release and even how we recognise different products. Texturisers help create indulgent, multi-sensory experiences by enhancing creaminess, juiciness, crunchiness and texture. This makes products more satisfying and memorable, aligning with consumer expectations for variety and indulgence.

Citrus Fibre combines high water-binding capacity, fat-like properties and stabilising characteristics in a single ingredient. The natural insoluble fibre binds and retains water, while the inherent pectin content contributes to viscosity and gel formation. This synergy enables fat and sugar reduction, improved freeze/thaw stability, reduced syneresis and enhanced texture across a wide range of applications.

Different particle sizes influence texture and processing behaviour. Fine fractions can be used for creamy applications (e.g. beverages, sauces, dressings, dairy products), where they primarily contribute to viscosity and texture. Coarser fractions offer enhanced structure and bite, making them ideal for baked goods, meat alternatives and textured concepts. The fibre source (e.g. citrus or apple), water-binding and oil-binding properties and mouthfeel enable targeted texture design.

Yes. The strong water-binding and bulking properties of Citrus Fibre and Apple Fibre enable partial replacement of fat and/or sugar while maintaining volume, mouthfeel and juiciness. In baked goods, they help compensate for reduced sugar or fat by retaining moisture and improving crumb structure. In plant-based dairy products and beverages, they provide viscosity and creaminess, helping maintain a desirable sensory profile in calorie-reduced formulations.

Döhler’s fibres increase total dietary fibre content and support claims such as “source of fibre” or “high in fibre” (depending on the final formulation and local regulations). Derived from fruit and other plant-based sources, they support clean-label positioning, “from natural sources” and plant-based claims. At the same time, they enable sugar and fat reduction concepts, helping to improve the overall nutritional balance of the final product.

Yes. In addition to Citrus Fibre and Apple Fibre, Döhler offers a broad range of fruit-based fibres, pomaces, seeds and kernels – for example from black carrot, carrot, topinambur, strawberry, raspberry, apricot and more (depending on season and availability). As a leading partner for integrated texturisers, we combine these natural ingredients with in-depth market insights and formulation expertise to create successful concepts. Get in touch with our experts to develop tailored texturisers and turn your ideas into market-ready success stories.