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USDA Certified Organic Citrus Fiber

USDA Certified Organic Citrus Fiber

The new Citri-Fi 400 organic citrus fiber series is an upcycled fiber produced from byproduct of the citrus juicing process. Due to its high water holding and emulsification properties, this natural ingredient provides similar benefits as the flagship 100 citrus fiber series. For instance, the new organic line improves texture and stability in a variety of food and beverages. These include bakery, beverage, dairy, processed meats, frozen foods and sauces. Moreover, this new series also benefits plant-based foods such as dairy alternatives and meat substitutes. Usage Guidelines The portfolio includes two products – 400FG and 400M40 – which are differentiated…

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Starch Replacement using Citri-Fi® Citrus Fiber

Citri-Fi citrus fiber is an upcycled fiber produced from byproduct of the citrus juicing process. Due to its high water holding and emulsification properties, this natural ingredient provides similar benefits as starches. For instance, Citri-Fi provides viscosity, acts as a natural emulsifier and gels under low pH and high Brix conditions. Because of this, Citri-Fi can serve as a potential starch replacement or extension in a variety of food products. Adding Viscosity  Citri-Fi provides viscosity at low usage levels (<1%). If additional viscosity is needed, developers have several options. One option is to increase the Citri-Fi usage. Another option involves using…

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Sustainably Produced Citrus Fiber

Sustainably Produced Citrus Fiber

Sustainably Produced & Environmentally Friendly Citri-Fi® citrus fiber is produced sustainably from byproduct of the citrus juicing process. This upcycled fiber is created using a process free from chemical modifications which is environmentally friendly. As a result, the process opens up the fiber to produce high surface area. Because of this, the fiber contains high water holding capacity and emulsification properties. And due to the native intact pectin content, this citrus fiber provides gelling properties at high Brix and low pH conditions. Ultimately, the process itself reuses the little water it utilizes to create the natural citrus fiber. Citri-Fi Benefits…

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How to Make Meat Alternatives using Citrus Fiber Video

How to: Making Meat Alternatives using Citrus Fiber

Citri-Fi® Citrus Fiber Dual Functionalities Citri-Fi citrus fiber is an upcycled fiber produced from byproduct of the citrus juicing process. The patented process, which is free from chemical modifications, opens up the fiber to create high water holding capacity and emulsification properties. This dual functionality improves texture, taste and appearance when making meat alternatives. For instance, Citri-Fi improves patties, links, cutlets, grounds, nuggets and processed cold cuts. Citrus Fiber Portfolio When Making Meat Alternatives The 100 series provides the emulsification properties which improves the succulence and juiciness of the meat-free products. In addition, this series helps reduce the amount of saturated…

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Extend meat using Citri-Fi Citrus Fiber

Extend Meat using Citri-Fi® TX in Food

Extend Meat Products using Citrus Fiber Fiberstar, Inc. offers two citrus fiber products that improve meat products. First, the Citri-Fi 100 series provides high water holding and emulsification properties. As a result, oil and water bind tightly within the meat matrix. This Citri-Fi 100 series, between 0.25% and 0.75%, increases yield and reduces purge. Secondly, the Citri-Fi TX10, a larger particulate citrus fiber provides the meat-like texture and appearance. This natural ingredient when used between 0.5% and 2% can partially replace texturized vegetable protein (TVP) typically used in meat extension. Ultimately, both Citri-Fi products when used together create high quality…

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Plant Based Foods Overview using Citrus Fiber

Citrus Fiber Improves Plant Based Foods Citri-Fi® citrus fiber provides high water holding and emulsification properties that benefit a variety of plant based foods. For instance, this natural citrus fiber improves the stability and texture of dairy alternatives such as milks, cheeses, ice creams and yogurts. At low usage levels, 0.2% – 1.0%, Citri-Fi creates high quality and clean label plant foods. As a result, Citri-Fi’s high functionality replaces gums, starches and stabilizers to clean up label declarations. This natural ingredient also benefits meat substitute products. For example, at low usage levels, Citri-Fi 100 series can improve the emulsification and juiciness…

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Citri-Fi Citrus Fiber Improves Plant-based Patty - Quadra Video

Plant-based Patty Clean Label Concept – Quadra

Quadra Creates Plant-based Patty Concept Using Citrus Fiber  The next frontier in meat alternative formulating is creating cleaner labels. For instance, natural ingredients such as citrus fiber improves meaty texture, binding and juiciness in plant-based patties. As a consequence, this video illustrates the benefits citrus fiber provides to meat substitute products. At low usage levels (0.5% to 2%), Citri-Fi® helps create meat analog products to simulate their animal-based counterparts. In this case, Quadra Ingredients demonstrates how to hydrate Citri-Fi by creating a natural emulsion which keeps meat patties moist and juicy during the final cook. The natural emulsion is due…

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Citri-Fi Citrus Fiber provides water holding & emulsification in food & beverages

Create Natural Emulsions with 10% Citri Fi® Citrus Fiber Video

Creating Natural Emulsions using 10% Citri-Fi Citrus Fiber to Clean up Labels Citri-Fi citrus fiber contains high surface area. As a result, water and oil bind in the fibrous composition. This stabilizes the emulsion so that many food products benefit. Some foods include meats, dressings, sauces, beverages, dairy alternatives and meat substitutes. However, to activate the full functionality of the Citri-Fi, this fiber needs to be hydrated properly. This demonstration shows how the citrus fiber is mixed in the oil first. Because of this, the fiber swells allowing oil to bind within the composition. Then water is added and mixed…

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Citri-Fi Natural Citrus Fiber / Fibre Provides High Water Holding and Emulsification to Food Products

Create Emulsions with 5% Citri Fi® Citrus Fiber Video

Creating Emulsions using 5% Citri-Fi Citrus Fiber Citri-Fi citrus fiber contains high surface area. As a result, water and oil bind in the fibrous composition. This stabilizes the emulsion so that many food products benefit. Some foods include meats, dressings, sauces, beverages, dairy alternatives and meat substitutes. However, to activate the full functionality of the Citri-Fi, this fiber needs to be hydrated properly. This demonstration shows how the citrus fiber is mixed in the oil first. Because of this, the fiber swells allowing oil to bind within the composition. Then water is added and mixed longer. The fiber continues to…

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Citri-Fi Natural Citrus Fiber / Fibre Provides High Water Holding and Emulsification to Food Products

Hydrating 1% Citri-Fi® Citrus Fiber using Dry Mixing Video

Hydrating Citri-Fi Citrus Fiber using the Dry Mixing Method Citri-Fi citrus fiber provides multiple functionalities including high water holding and emulsification properties. However, the citrus fiber needs to be hydrated properly to activate these functionalities. Since very small usage levels provide full functionality, this citrus fiber requires proper hydration. Some hydration methods include using dry ingredients, a blender or mixer. Many prefer mixing dry ingredients with citrus fiber before incorporating into liquid food products. Here, combining Citri-Fi with additional dry ingredients and then added to water minimizes fish eyes.  The citrus fiber disperses through-out the water to create more uniformity….

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