Water Holding Capacity of Various Fibers in a Centrifuge

A comparison of the water binding functionality of various fibers measured in ml of water retained per gram of fiber. (AACC - Standard Method # 56 - 30)

 

Water Holding Capacity of Various Fibers in Meatballs

Citri-Fi was compared to several other fibers to test each ingredient’s water holding capacity in a meatball application. Each product was used in otherwise identical meatball formulas. After cooking, the meatballs were weighed to compare yields. Meatballs containing 1.0% Citri-Fi 100 held on to 2.1 times more water than meatballs containing 1.0% wheat fiber. Meatballs made with potato 300 and wheat 600 purged more water than the control meatballs that contained no fiber.  Citri-Fi’s capacity to bind and hold more water than other fibers during cooking or baking, results from its unique physical and chemical composition. Citri-Fi is an expanded fiber matrix which has a greatly increased internal surface area. In addition to insoluble fiber, Citri-Fi has high levels of both soluble fiber and protein which impart it with additional binding mechanisms including entrapment, surface tension as well as both lipophilic and hydrophilic binding. The result is higher cooked and baked weight yields which mean higher profits.