Citri-Fi® citrus fiber improves mouthfeel and stability in different types of plant-based milks. At low usage levels, 0.2% to 0.4%, this clean label citrus fiber creates high quality plant milk. To learn more, Fiberstar compiled a list of FAQ about citrus fiber in plant-based milks.
Vegan milks may differ in the plant bases, yet, they all possess similar textural goals. As a matter of fact, they all strive to provide consumers a wonderful mouthfeel and stability over time. One ingredient that offers these desired benefits is Citri-Fi citrus fiber. Because of this, Fiberstar works closely with plant-based milk manufacturers from bench top to commercialization to understand the science behind the benefits. And for that reason, the team compiled the following frequently asked questions (FAQ) about citrus fiber in plant-based milks.
Top 7 Questions about Citrus Fiber in Plant-based Milks
1. What Benefits Does Citrus Fiber Provide Plant Milks?
Citrus fiber, such as Citri-Fi, improves the creamy and full body mouthfeel and stability of the beverage over time. Due to Citri-Fi's high water holding and emulsification properties, this natural ingredient binds water and oil to improve the stability especially during harsh processing conditions. And, because this citrus fiber opens up in shear conditions, its high surface area also increases the viscosity of the drink. To learn more, please check out the Fiberstar Video Library.
2. Which Type of Citri-Fi is Recommended and at What Dosage or Usage Level?
Citri-Fi 100FG or Citri-Fi 100M40 dosage level ranges between 0.2% to 0.4%. However, increasing the usage level does not create better stability. Because this citrus fiber provides high functionality, lower levels deliver all the textural and stability benefits.
3. How is Citri-Fi Labeled?
Citri-Fi labeling options include citrus fiber, dried citrus pulp or citrus flour. In parts of Europe, other labeling options include citrus fibre or plant fibre from citrus fruits. These labeling options resonate well in the clean label and natural markets.
4. Is Citri-Fi Heat Stable?
Yes, Citri-Fi citrus fiber is heat stable. For instance, Citri-Fi remains stable even through ultra high temperature (UHT) processing.
5. Can Citri-Fi Replace Gums in Non-dairy Beverages?
Yes, in most cases, Citri-Fi citrus fiber replaces gums in different types of plant-based milks. For example, to replace gellan gum, add 0.3% of Citri-Fi 100FG before the homogenization step. Other additives citrus fiber replaces include locust bean gum, guar gum and/or modified starch.
6. How Does Citri-Fi Compared to Gellan Gum, MCC or other Hydrocolloids and Emulsifiers Currently Used in a Different Types of Plant-based Milks?
When using Citri-Fi citrus fiber instead of the latter, the citrus fiber creates a more natural mouthfeel and less sticky texture.
7. To Create Stable Plant Drinks, can Citri-Fi be Used Alone or Does this Citrus Fiber Need to be Used with Other Stabilizing Food Ingredients?
Citri-Fi citrus fiber creates high quality plant-based milks when used alone. Some exceptions include when other ingredients are used such as fine cocoa particles which tend to settle over time. Depending on the formulation, Citri-Fi provides some suspension to create that stability.
