Baked Goods

Partial replacement of oil and fat with Citri-Fi and added water can reduce ingredient costs, calories and bake time while improving profit margins and nutrition in baked goods.

Dairy, Sauces and Dressings

Partial replacement of oil with Citri-Fi and added water can reduce ingredient costs, fat content, and calories while improving profit margins and nutrition.

Processed Meat

Citri-Fi and extra water added to replace fat, when compliant with standards of identity regulations, can improve nutrition and reduce ingredient costs.

Reduce Ingredient Costs and Improve Profit Margins

Use Citri-Fi and water to partially replace oil and fat whenever the cost of Citri-Fi and water is lower than the cost of oil and fat.

Improve Nutrition

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

Easy to Use

Do not pre-hydrate Citri-Fi with water. Simply disperse Citri-Fi in formula oil or premix with dry ingredients and then follow your standard mixing procedure. No high shear mixing required.

 

Incorporating Citri-Fi Into Your Formula For Partial Replacement of Oil & Fat

When using Citri-Fi for the partial replacement of oil and fat, the objective is to find the optimum combination of cost savings, quality, taste, texture and nutritional improvement.

1) To begin, find your application or one similar to yours in Table 4. Immediately above your application list, you will find a recommended Citri-Fi product.  In the top row of Table 4 you will find the recommended water to Citri-Fi ratio. In the left hand column of Table 4 you will find the maximum recommended percent of fat replacement for the selected application.

 

2) To determine the amount of Citri-Fi to add to your reference formula, divide the weight of oil being replaced by the sum of the water to Citri-Fi ratio. For Example: to replace 20 kg of formula oil using a 7 to 1 water to Citri-Fi ratio, the adjusted formula would use 2.5 kg of Citri-Fi (20 kg of oil to be replaced ÷ 8 (the sum of a 7 to 1 water to Citri-Fi ratio) = 2.5 kg of Citri-Fi to be added).

 

3) To determine the amount of extra water to add to your reference formula, multiply the amount of Citri-Fi determined in Step 2 by the recommended parts of water to Citri-Fi. For example: 7 x 2.5 kg = 17.5 kg of extra water to be added. The sum of extra water in the formula and Citri-Fi should equal the amount fat/oil being replaced (17.5+2.5=20)

4) How to Incorporate Citri-Fi and Added Water into Your Formula

a) For applications marked with an asterisk * in Table 4, we recommend that the Citri-Fi be dispersed into 2-4 times its weight in formula oil. For other applications, we recommend that Citri-Fi be pre-mixed with the largest volume of other dry ingredients before liquid ingredients are introduced. After you have incorporated Citri-Fi with other formula ingredients as outlined above, follow the mixing procedures of your reference formula. Never pre-hydrate Citri-Fi with water.

5) Prepare three samples based on the following guidelines:

a) Control: Use your original formula

b) Test 1: Use the recommended Citri-Fi product and the suggested water to Citri-Fi ratio to replace one-half of the suggested maximum percentage of oil replacement. For example: if the maximum oil replacement is 50%, begin by replacing one-half or 25% of the oil (50% ÷ 2 = 25%).

c) Test 2: Use the recommended Citri-Fi product and the suggested Citri-Fi to water ratio to replace three-fourths of the suggested maximum percentage of oil replacement. This will give you a second perspective and comparison to determine how much oil replacement is possible for your specific formulation while maintaining the same consistency as the control. If Test 2 is acceptable, then increase the amount of oil replacement as shown as test 3 in Table 3

6) Example: To partially replace oil in Muffins when the original formula calls for 32 kgs of oil. For this application Table 4 recommends a 7 to 1 "water to Citri-Fi ratio" and a 50% maximum percent oil replacement.

Table 3 - Example Formulas for Muffin Applications

	Control	Test 1	Test 2	Test 3
Oil	32 kg	24 kg	20 kg	16 kg
Percent Oil Replacement	0.0%	25.0%	37.5%	50.0%
Kg of Oil Replaced	-	8.0 kg	12.0 kg	16.0 kg
Kg of Citri-Fi	-	1.0 kg	1.5 kg	2.0 kg
Water to Citri-Fi Ratio	-	7 to 1	7 to 1	7 to 1
Kg of Extra Water	-	7.0 kg	10.5 kg	14.0 kg

7) If the results of Test 2 are acceptable but Test 3 gives unacceptable results, the optimal oil replacement level for your specific formulation will be between 37.5% and 50%. Continue to refine the oil replacement level until the optimal fat replacement level is reached for your product.

8) REMINDER: In yeast raised dough products, bake times must be shortened to avoid over baking or cooking the product. The reason being that water transfers heat more efficiently than fat and products containing more water will bake or cook faster.

9) Compare and evaluate the test results using the following guidelines to make adjustments:

a) If the consistency, taste and mouth feel are acceptable, use this type of Citri-Fi product, percentage of fat replacement and water to Citri-Fi ratio

b) If the consistency is too thick or stiff, increase the water to Citri-Fi ratio and run another test. If the consistency is too thin or sticky, decrease the water to Citri-Fi ratio and run another test.

c) It is recommended that you continue to adjust the percentage of oil and fat replacement (up or down) and water to Citri-Fi ratio (up or down) until you find the optimum combination of cost savings, quality, taste, texture and nutritional improvement.