Fiberstar’s Natural Citrus Fiber, Citri-Fi® 100, is a Holistic Food Approach to Providing Clean Label Gelling Properties for Fruit-based Preparations 

River Falls, WI (November 19, 2015) – Fiberstar, Inc., a leader in citrus fiber solutions launched Citri-Fi® 100 used to provide clean label gelling properties. As a result, this citrus fiber can replace or extend pectin within fruit prep.

This new clean label approach to providing gelling properties emerges at a time when the market demands more natural options to replace pectin due to the fluctuating market. Citri-Fi 100’s stable price and supply lends itself to sourcing advantages. “During this clean label initiative drive, we listened to our customers’ needs and delivered a clean label option to support their formulating goals,” said Fiberstar, Inc. President & CEO, John Haen.

The Citri-Fi® 100 Clean Label Value Proposition

A non-GMO, natural citrus fiber, Citri-Fi 100, is produced using a clean and patented process that keeps the insoluble and soluble fibers and protein intact. This composition provides multiple functionalities that range from water binding to natural emulsification properties. The native intact pectin is activated when using high sugar/low pH food processing conditions to produce the natural gelling properties. Formulators can target specific gelling textures ranging from pulpy to smooth since the citrus fiber product line comes in various particle sizes,

Citri-Fi 100 does not require a pre-hydration step or added calcium to create the gelling textures. As a result, product developers may benefit from additional cost savings when replacing pectin. In addition, the Citri-Fi® gelling technology is gluten-free, Kosher and Halal certified. Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well with the global consumer and contributes fiber to the nutrition label.

Citrus-Fi® 100 Citrus Fiber Uses in Food Applications:

• Bakery and Confectionery Fillings
• Jams & Jellies
• Fruit Preparation for Yogurts/Smoothies
• Fruit Snacks (e.g. Leathers, Strips)

This citrus fiber can also replace expensive stabilizers or stabilizer systems due to its unique hydrocolloidal properties. These application benefits and formulating guidelines are available.

John Haen concludes, “We are proud to work with the Technical University of Berlin to complete the citrus fiber gelling functionality studies. These studies demonstrate our dedication to creating new natural uses for our products. We continue to expand upon our citrus fiber’s novel functionalities to meet the emerging market needs.”