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 processed meats. In some cases, partially replacing meat content with citrus fiber may provide cost savings via improved yields and reduced purge.
Citri-Fi's labeling options include dried citrus pulp or citrus flour. As a result, this resonates well in the natural and clean label markets. Also, this natural ingredient has no E-number and considered allergen-free. These benefits help developers create clean extended meat products which consumers expect.
Benefits of Extending Meat with Citri-Fi
The following benefit product developers who look to extend meat while maintaining texture and quality.
- Meat-like texture
- Improved yields
- Reduced purge
- Juiciness and succulence
