In Refrigerated and Shelf Stable Products
Use Citri-Fi to improve product quality and yield, revenues, and profit margins by binding and stabilizing free water and oil.
In Cooked and Baked Products
Use Citri-Fi to improve yield, revenues and profit margins by binding and holding more water than other fibers through a cooking or baking process.
In Frozen Food Products
Use Citri-Fi to improve product quality and yield, revenue and profit margins while reducing ice crystal formation during frozen storage and syneresis upon thawing.
Improve Quality
By binding and stabilizing free water, reducing purge, inhibiting ice crystal formation and syneresis upon thawing. Improves flavor by capturing natural oils and juices that would otherwise be lost to drip loss.
Increase Yield and Improve Profit Margins
By binding and holding more water than other fibers through a cooking or baking process. Citri-Fi will hold more water than other fibers to increase yields and profits.
Easy to Use
Simply disperse Citri-Fi in formula oil or premix dry ingredients and follow your standard mixing procedures. No high shear mixing required. Do not pre-hydrate Citri-Fi with water.
Incorporating Citri-Fi Into Your Formula
The objective is to find the Citri-Fi product and use level that gives the optimum combination of syneresis control, increased yield and sensory characteristics. Use the following directions to help accomplish this.
1) Find the recommended Citri-Fi product for your application on Table 1 below. Recommended Citri-Fi products are located to the right of each application.
2) Estimate the percent of free water that you want to bind and retain in your product. The percentage should represent the estimated amount of free water as a percent of total formula weight.
3) Calculate the amount of Citri-Fi required to bind the percent of free water estimated in step 2.
a) For Citri-Fi 100 products divide the estimated percent of free water by 7
b) For Citri-Fi 200 products divide the estimated percent of free water by 10
c) If you are unsure of the percent of free water, use the midpoint of the recommended usage rate range listed in Table 1 as a percentage of total formula weight.
4) How to Incorporate Citri-Fi:
a) Never pre-hydrate Citri-Fi with water. Instead, we recommend that Citri-Fi be dispersed into 2 to 4 times its weight in fat or oil (when possible). In the absence of sufficient formula oil, we recommend that Citri-Fi be pre-mixed with the other dry ingredients in the formula (largest volume possible) before the introduction of liquid ingredients. The far right column on Table 1 recommends which incorporation method to use for each application. For many applications, either method of incorporation is acceptable. After you have incorporated Citri-Fi, follow your standard mixing procedure.
5) Prepare your test sample based on the following guidelines.
a) Control: Use your original formula
b) Test 1 (when Citri-Fi 100 is recommended): Use your original formula plus the percentage of Citri-Fi calculated in step 3 (a)
c) Test 2 (when Citri-Fi 200 is recommended): Use your original formula plus the percentage of Citri-Fi 200 calculated in step 3 (b)
6) Use the following guidelines to make adjustments to each test formula.
a) If both taste and texture are acceptable, but there is still free water, retest by gradually increasing the amount of Citri-Fi until the free water is bound or until the sensory characteristics become unacceptable, and then back off slightly
b) If the taste is not acceptable, retest by gradually reducing the amount of Citri-Fi until taste is acceptable.
c) If the texture is gritty or if visual particles are detectable, choose a finer grind size until these characteristics are acceptable.
