Reduce Costs and Improve Profit Margins

Use Citri-Fi and extra water to partially replace oil and fat in ice cream to reduce ingredient costs. Use Citri-Fi to replace stabilizers in sorbet to reduce ingredient costs.

Improve Nutrition

Replacing a portion of oil or fat with Citri-Fi and extra water will reduce calories and calories from fat.

Improve Quality

When Citri-Fi is used to partially replace oil or fat in ice cream the reduced fat product has equal or improved eating qualities when compared to full fat formulations.  When Citri-Fi is incorporated into ice cream it will delay melting compared to ice cream without Citri-Fi.

Soft Serve Ice Cream

Replace up to 60% of formula fat with Citri-Fi and extra water. Use 1 part Citri-Fi 200FG and 12 parts water to replace 13 parts formula fat.

Example 60% Reduced Fat Formula

Ingredients: Citri-Fi 200 FG (0.36%), water (68.277%), powdered skim milk (9.00%), granulated sugar (12.948%), fat (2.90%), glucose solution 80°Bx (6.00%), Danisco Cremodan SE30 Stabilizers (0.45%), vanilla flavor (0.065%).

Procedure: Blend dry ingredients and disperse the mixture into water. Add flavors and blend until a homogenous mixture is obtained. Heat to 80° C and hold temperature for 30 seconds. Cool to 65° C and homogenize at 150 bars. Cool to 4° C and store at 4° C over night. Aerate to 60% and freeze. Serve directly from the machine (Taylor).

 

Hard Ice Cream

Replace up to 30% of formula fat with Citri-Fi and extra water. Use 1 part Citri-Fi 200FG and 12 parts water to replace 13 parts formula fat.

Example 30% Reduced Fat Formula

Ingredients: Citri-Fi 200FG (0.18%), water (65.622%), powdered skim milk (9.00%), granulated sugar (12.948%), fat (5.60%), glucose solution 80°Bx (6.00%), Danisco Cremodan SE30 Stabilizers (0.45%), color (0.14%), vanilla flavor (0.06%).

Procedure: Blend dry ingredients and disperse mixture into water. Add flavors and blend until a homogenous mixture is obtained. Heat to 80° C and hold this temperature for 30 seconds. Cool to 65° C and homogenize to 150 bars. Cool to 4° C and store overnight at 4° C. Aerate to 100% and freeze. Package and store at less than 25° C for hardening.

Sorbet

Replace synthetic stabilizers with Citri-Fi 200 for a more consumer friendly ingredient label and improved mouthfeel and texture.

 

Example Formula, Replace Synthetic Stabilizers

 

Ingredients: Phase 1: Citri-Fi 200 (0.50%), water (28.5387%), granulated sugar (12.80%), glucose (9.50%), Danisco Dimodan monoglyceride emulsifier (0.15%), maltodextrin (8.20%). Phase 2, fruit pulp (40.00%), citric acid (0.15%), guarana flavor (0.15%), coloring agent (0.0113%). 

 

Procedure: Phase 1: Blend the dry ingredients, disperse mixture in water at 40° C and mix until homogenous. Phase 2: Melt or mill fruit pulp, mix ingredients from phase 1 into fruit pulp, Heat to 80° C and hold for 30 seconds, cool to 65° C and homogenize at 150 bars. Cool to 4° C and store overnight at 4° C. Aerate to 30% and freeze, pack off and store at less than 25° C.

 

Acknowledgement
Citri-Fi applications in ice cream have been developed and tested by Food Intelligence and General Ingredients (Brazil).