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  Thickening and Emulsion Stabilization

  
   

For Beverages, Dairy Product, Frozen Sauces, Oven Marinades, Salad Dressings and Sauces.

 

Use Citri-Fi to thicken and stabilize food emulsions to reduce costs and improve quality in any of the following ways:

  • Thicken and stabilize food emulsions
  • A thickener and stabilizer in one product
  • Cost effective with low rates of use
  • Emulsions are stable through freezing, cooking and baking
  • Provides clean non-gummy mouthfeel
  • Provides great flavor delivery
  • Clean ingredient label by replacing complex gum systems and synthetic emulsifiers

Getting Started

Citri-Fi tightly binds oil and water to stabilize long lasting emulsions in a wide variety of foods. In thickening and stabilization applications, Citri-Fi often provides multiple benefits at the same time. For example in butter, layering fat and margarine, Citri-Fi is used to replace fat to improve profit margins and nutrition, and thicken and stabilize food emulsions while replacing chemical emulsifiers to improve label declarations.

Incorporating Citri-Fi into Your Formula

Table 5 provides suggested thickening and emulsion stabilization applications. The example applications show how much Citri-Fi to use and recommend specific Citri-Fi products to match the desired mouthfeel and texture. After you have created a basic formula using Citri-Fi, adjust the outlined variables to achieve the desired results. 

Easy to Use

When using Citri-Fi for its thickening and emulsion stabilization functionalities, simply disperse Citri-Fi into at least two times its weight in formula oil prior to incorporation with other ingredients. For applications marked with an asterisk * we recommend you disperse the Citri-Fi into dry ingredients. After this adjustment, follow your standard mixing procedures. No high shear mixing is required. Do not pre-hydrate Citri-Fi with water.

 

Variables to Adjust For

  • Viscosity - Adjust viscosity by increasing or decreasing the amount of Citri-Fi.
  • Mouthfeel - Citri-Fi products come in three particle sizes. If your test formula has a gritty mouthfeel, try using a smaller particle size. Standard grind Citri-Fi products are greater than 95% passing 30 mesh, fine grind (FG) products are greater than 95% ± 4% passing 100 mesh, and micro grind products (M40) are greater than 95% ± 4% passing 200 mesh.
  • Enhanced Functionality - If you want a cleaner label declaration choose from the Citri-Fi 100 product line. Citri-Fi 200 is co-processed with guar gum for enhanced water binding capacity and Citri-Fi 300 is co-processed with Xanthan gum to further improve functionality.

 

Table 4 - Emulsification and Stabilization

 

Application Recommended Product Suggested % of Total Formula
Butter 100 M40 0.25% - 1.50%
Cream Based Sauce 200 FG 0.25% - 1.50%
Dairy Stabilizer 100 M40 0.25% - 1.50%
Flavor Suspension 100 or 300 M40 0.25% - 1.50%
Ice Cream Fat* 100 M40 0.25% - 1.50%
Layering Fat 200 FG 0.25% - 1.50%
Margarine 100 FG 0.25% - 1.50%
Mayonnaise 300 M40 0.25% - 1.50%
Salad Dressing 100 M40 0.25% - 1.50%
Tomato Sauces* 100 M40 0.25% - 1.00%