Phosphate Replacement
In Injected Meat and Poultry Products
Use Citri-Fi to replace Tripoli-, disodium and other phosphates to create a healthier and label friendly products while eliminating purge and maintaining similar yield and organoleptic qualities. Applications include injected ham and poultry products
In Processed Meat and Poultry Products
Use Citri-Fi to replace sodium phosphate in reformed chicken nuggets and similar products to create a healthier and label friendly products while maintaining original organoleptic qualities.
Improve Nutrition and Ingredient Labels
Citri-Fi will provide similar functionality as phosphates in injected and processed meat and poultry applications while providing an all natural solution for water binding and maintaining yield and organoleptic qualities in these types of products.
Incorporating Citri-Fi into Your Brine Formula
In Injected Meat and Poultry Products
1) Citri-Fi 100M40 can be used to replace phosphate on a one to one basis up to 0.5% level in the pre-cooked (post injected/pre-cooked) product. If there is a slight drop in the post-cooked yield observed in the test product, then it is suggested that rice starch be added up to 1.0% level in the pre-cooked (post injected/precooked) product.
2) To calculate from scratch, a 15% injection level into 100 kg of chicken with a target of 0.5% of Citri-Fi in the pre-cooked product would require 0.575 kg. of Citri-Fi 100M40 (100 kg of chicken + 15 kg of brine = 115 kg x 0.5% = 0.575 kg of Citri-Fi 100M40). If rice starch is needed, then add 1.15 kg of rice starch to the brine (100 kg of chicken + 15 kg of brine = 115 kg x 1.0% = 1.15 kg of rice starch).
3) To calculate the percent of Citri-Fi 100M40 in the brine, divide 0.575 kg of Citri-Fi 100M40 by 15 kg (amount of brine in the formula), which equals 3.8%.
4) To calculate the percent of rice starch in the brine, divide 1.15 kg of rice starch by 15 kg (amount of brine in the formula), which equals 7.6%.
5) Incorporate Citri-Fi into the brine solution so that there are no Citri-Fi lumps or fish eyes in the brine, which means either
a) pre-mix Citri-Fi with dry ingredients before mixing into the brine
b) use high shear mixing to fully disperse any clumps
c) caution: do not use a level of Citri-Fi so high that the mixture gets too thick so it does not flow through the injection system.
6) When using Citri-Fi, it is important to keep the brine under constant agitation to ensure that the insoluble fibers contained in Citri-Fi do not settle out of suspension. For more information and a video demonstration of the recommended method of incorporating Citri-Fi into the brine, please follow this link Citri-Fi Brine Video
In Processed Meat and Poultry Products
Use Citri-Fi 100FG in the formula at the level between 0.25%-0.75%. In reformed chicken nuggets/patties, the best results are achieved using 0.6% of Citri-Fi 100FG to replace 0.5% of sodium phosphate in the original formula. Citri-Fi provides comparable binding and water holding capabilities to that of phosphates.
When to add Citri-Fi
Citri-Fi should be added to the meat and/or fat before they are minced together to form a homogeneous mixture. This is done to assure that the Citri-Fi comes in direct contact with fat before it comes in contact with water. This method results in better emulsification and yields.