Citri-Fi and ten other fibers were tested to compare yield, profit margin and lost profit in a meatball application. For this test, Citri-Fi, wheat fiber 200 and 600, potato fiber 300 and 400, citrus peel fiber, bamboo fiber C40, oat fiber, carrot fiber ID809, soy fiber 700, soy protein isolate 950E, and combinations of 0.5% Citri-Fi and 2.0% bamboo fiber C40, 0.5% Citri-Fi and 2.0% soy fiber, 0.5% Citri-Fi and 2.0% wheat fiber 200, 0.5% Citri-Fi and 2.0% carrot fiber ID809, and 0.5% Citri-Fi and 2.0% soy protein isolate 950E were each incorporated into a standardized meatball formula. The percentage of each fiber incorporated into each trial varied between 0.5% and 2.0%. Cooked weight yields, revenues, cost and profit margins of each formulation were compared. When comparing each fiber individually, Citri-Fi 100 at a 1.0% use rate produced the greatest yield and profit. Citri-Fi and bamboo fiber combined gave the greatest increase in profits in the study.
Fiber Types Tested and Price List Used for Profit Comparison in USD/kg
| Fiber |
Cost |
Fiber |
Cost |
| Citri-Fi |
$7.00 |
Bamboo C40 |
$3.00 |
| Wheat Fiber 200 |
$2.30 |
Oat Fiber |
$2.55 |
| Wheat Fiber 600 |
$3.00 |
Carrot Fiber ID809 |
$5.89 |
| Potato Fiber 400 |
$3.00 |
Soy Fiber 700 |
$0.73 |
| Citrus Peel Fiber |
$5.80 |
Soy Protein Isolate 950E |
|
Yield Comparison Methodology
For these tests, 200 g of 80/20 ground beef and 2 g of salt was used as the standard meatball formula. The ground beef, salt and each respective test fiber were thoroughly mixed. Meatballs were made to weigh approximately 35 g each. A total weight measurement was taken for each of the control and test batches before cooking. The meatballs were then cooked on tin foil in an oven at 400° F (204.4 C°) for 8 minutes and 50 seconds. After cooking the meatballs were removed from the oven and allowed to sit for ten minutes. They were then removed from the tin foil and weighed. The total post cooked weight for each batch was divided by the total precooked weight for each batch to determine post-cooked yield. Several rounds of testing were done and average numbers were recorded. The graph on the next page shows the increase in yield over the control and the composition of the yield increase (added fiber and retained cooking juices).
Graph to Compare % Yield Increase by % Fiber Incorporated and % Additional Moisture Held Through Cooking
Profit Margin Analysis Methodology
To determine revenues, a sell price of $5.00/kg was used for finished meatballs. A standard cost of $2.50/kg for the meatball mixture was used to which the estimated fiber costs for each trial were added. The cost comparison was based on 100 kg of pre-cooked weight for each test batch. Profit margins were calculated as the revenue (yield x $5.00) minus the cost for 100 kg of the control and each test. Profit margins are shown as the percentage improvement in profitability over the control.
Graphs to Compare Yield Increase, % Increase in Profit Compared to Reference and % Profit Lost as Compared to 1.0% Citri-Fi 100
Conclusion
When it comes to binding and holding more water through a cooking process, no other fiber can compare to Citri-Fi. Other fibers require two to four times more fiber be incorporated into the formula and even then the bound water is less than the amount held by Citri-Fi. Citri-Fi provides higher yields and lower cost in use than other fibers resulting in larger profit margins. The charts on pages 8 through 12 show Citri-Fi as compared to ten other fibers in terms of improved yield and profitability. |
