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January 28, 2021
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Fiberstar Blog

Plant Sauces: Dressing up Stability and Emulsification

Creating plant sauces containing no animal-derived ingredients separate over time and lack full body mouthfeel. Natural ingredients like Citri-Fi® citrus fiber provide high water holding and emulsification which improve stability and texture in products like vegan ranch dressings.

The market whirled their attention around meat substitutes for the past year. At the same time, dairy alternative foods such as plant milks and dairy-free cheeses continued to grab market share. Yet, one food category remains amiss in this plant-based phenomena – plant sauces. For centuries, sauces and dressings were and still are food’s beloved canopy of flavor and texture. And since some of these products use animal-derived ingredients, they too face challenges converting into vegan versions.

Plant Sauce Challenges

Some sauces and dressings use egg and/or milk proteins to provide texture, stability and flavor. When eliminated, food products suffer from oil and water separation, lack of creaminess and thin textures. However, food developers replace these animal-derived ingredients with modified starches, gums and chemical emulsifiers. As a result, food label declarations turn into lengthy lists full of questionable ingredients in the consumers’ eyes.

Today, the market offers a few natural ingredient options. One natural option, Citri-Fi citrus fiber, provides high water holding and emulsification properties. This citrus fiber’s insoluble and soluble fiber containing intact pectin uses a physical and surface activity mechanism to create the natural emulsification. The oil and water bind tightly to improve stability over time. Moreover, the citrus fiber improves the texture by creating a smooth and full body mouthfeel.

Citrus Fiber Improves Vegan Ranch Dressing

For example, food products such as ranch dressing typically uses mayonnaise, yogurt and buttermilk. Each component contains animal-derived ingredients such as egg and milk protein. However, at very low usage levels (0.2% to 2.0%), Citri-Fi can be used to replace egg in mayonnaise and to improve the texture of plant-based cultured products like dairy-free yogurts. So when the two are combined to make the vegan sauce, it performs like its animal-derived counterpart.

Citri-Fi is non-GMO Project Certified, non-allergenic and gluten-free. It has no E-number. Labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the clean label markets. Fiberstar, Inc. is a proud member of the Plant-based Foods Association (PBFA).

To learn more about how to create vegan mayo, plant-based cultured products like non-dairy yogurt or plant sauces like vegan ranch dressing, please contact us. Formulation sheets and technical support are available.

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April 16, 2020
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Fiberstar Blog

Replace Phosphates in Meats: 3 Ways to Use Citrus Fiber

Citri-Fi® citrus fiber is a highly functional natural ingredient that can be used to replace phosphates in meats. At low usage levels and in conjunction with either starch, carrageenan or sodium carbonate, this natural citrus fiber improves yields, reduces purge and cleans up food labeling.

No preservatives. Chemical-free. Natural. All these terms sit in the lime light when it comes to describing clean label food products. And the meat and poultry category is no stranger to that. Consumers continue to demand cleaner and more natural meat products. However, removing phosphates is not an easy task. Phosphate is the secret sauce to create high yield poultry products that benefit both the producer and the consumer. Producers save money while consumers enjoy a juicy and succulent meal. Replacing phosphates in meats with natural ingredients appear to be a food science paradox. However, there are phosphate replacement solutions available.

The 3 Pillars: Natural, Meats and Citrus Fiber

Citri-Fi citrus fiber is produced using a patented process that opens up the fiber to create high surface area. As a result, this natural ingredient provides high water holding and emulsification properties. These functionalities are key in meat processing. Ultimately, Citri-Fi improves marinade injected poultry or chicken yields and juicy texture. At the same time, this natural ingredient reduces purge. Citri-Fi's labeling options include citrus flour or dried citrus pulp which resonate well in the natural markets.

The 3 Solutions: Starches, Carrageenan, Sodium Carbonate

One of the most common ways to replace phosphates in meats include using citrus fiber together with starches. Typically we recommend using a rice starch due to its small particle size. Given that Citri-Fi holds onto the water, the other water loving ingredients - starch- creates the viscosity and gel matrix during the cooking process to maintain high yields. Citri-Fi usage level ranges between 0.3% to 0.5%. And the rice starch usage level ranges between 0.3% to 0.8%.

Another phosphate replacement solution is to use citrus fiber in conjunction with carrageenan. Both water loving ingredients tend to hold onto the water during the cooking process to produce juicy and succulent poultry products. Again, Citri-Fi's usage level ranges between 0.3% to 0.5%. And the carrageenan's usage level ranges between 0.1% to 0.3%.

Lastly, citrus fiber and sodium carbonate work together to replace phosphates in poultry meats. Sodium carbonate relaxes the animal muscle to allow more water to bind. Meanwhile, Citri-Fi holds onto the water to maintain high yields and reduce purge in the meats. Here, Citri-Fi's usage level ranges between 0.2% to 0.4%. Studies show that injected poultry using Citri-Fi and sodium carbonate together improved yield by more than 4% versus poultry injected with no phosphates. Coincidentally, many meat processors already use sodium carbonate as a processing aid or for other purposes.

To learn more about the clean label ways to replace phosphates in meats, please check out our VIDEO or contact us.

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March 23, 2020
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Fiberstar Blog

Top 7 FAQ about Citrus Fiber in Plant-based Milks

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.

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March 17, 2020
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Fiberstar Blog

Healthy Beverages Spill into 2020

Citri-Fi® citrus fiber improves texture, nutrition and labeling of healthy beverages such as acidified protein drinks, vegetable/fruit drinks, smoothies and powders. At low usage levels (0.1% to 1.0%), this natural fiber delivers emulsification, improved mouthfeel, stability and clouding to a variety of beverages.

Healthy beverages continue to spike interest in 2020. These healthy beverage launches range from using less sugar to incorporating more functional ingredients to promote overall well being.  For instance, Citri-Fi citrus fiber not only contributes some fiber to drinks, but also, this natural ingredient provides additional textural benefits such as emulsification, stabilization, clouding and improved mouthfeel.

Healthy Beverages using Citrus Fiber

Citri-Fi is a natural citrus fiber created by a patented process free from chemical modifications. This natural ingredient provides high water and oil binding which is ideal for healthy refreshments like acidified protein and fruit and vegetable drinks. As a result, these healthy beverages maintain stability during harsh processing conditions. Citri-Fi also thickens drinks such as smoothies to give a more pleasant mouthfeel. And, this natural fiber provides improved texture and clouding to powdered drinks such as sports performance beverages.

Turning Liquids into Flow-able Powders

Another benefit of using Citri-Fi citrus fiber includes using this natural ingredient as a plating agent. This citrus fiber's high surface area lends itself to holding high levels of oil. Depending on the oil, Citri-Fi plates up to 25-30% oil and turns the oil into a flow-able powder. As a result, product developers benefit by plating flavored and/or nutritional oils. Moreover, the plated Citri-Fi not only delivers oil to a liquid system, but it also contributes functional textural benefits. For instance, a developer has the ability to plate a flavor onto Citri-Fi and incorporate the plated fiber into a beverage. The plated Citri-Fi delivers and stabilizes the oil.  And the plated fiber improves the mouthfeel as well as creates a clouding effect

Citrus Fiber Usage in Healthy Drinks

Citri-Fi citrus fiber is used between 0.1% to 1.0% in most beverages. More is less when it comes to this citrus fiber. For instance, very low dosages provide all the textural benefits to improve healthy beverages. For best results, mix the citrus fiber with other dry ingredients first. At the same time, Citri-Fi can also be added to liquids with a strong vortex present to prevent fish eyes. Check out the beverage usage guide or the video library for additional information.

Clean Benefits in Healthy RTD

Citri-Fi's labeling options include citrus fiber, dried citrus pulp or citrus flour.  As a result, this natural fiber helps clean up label declarations which resonates well in the natural market. Also, Citri-Fi is non-GMO project certified and gluten-free/allergen-free. This natural fiber has no E-number which is ideal for the European markets.

Additional Articles on Citrus Fiber in Beverages 

To learn more about using Citri-Fi citrus fiber in beverages, please check out the below articles:

Ingredients for coffee, tea and juice provide new opportunities (Dairy Foods)

Plant-based Beverages: An Untapped Opportunity for Citrus Fiber (Part 1) BLOG

Plant-based Beverages: An Untapped Opportunity for Citrus Fiber (Part 2) BLOG

The Rough and the Smoothie BLOG

How to Make Clean Label Yogurt using Citrus Fiber BLOG

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March 12, 2020
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Fiberstar Blog

Cleaning up Cream-based Foods using Citrus Fiber

Citri-Fi® citrus fiber improves cream-based foods by stabilizing oil and water (emulsification) and creating a rich and full body mouthfeel. Moreover, this natural ingredient improves labeling by replacing starches, gums and other chemical stabilizers.

One of the mouth's favorite past time is seeking out creamy and rich foods. Cream-based foods range from cottage cheese dressing, cole slaw dressing and cooking creams. Also, this term includes whipping creams and foods as well as cream cheese, spreads and dips. Many foods containing a creamy profile originate from dairy-bases. On the other hand, there are many non-dairy creamy foods on the market due to the escalating plant food trend.

Citrus Fiber Functional Benefits in Creamy Foods

Citri-Fi natural citrus fiber provides high water holding and emulsification properties. As a result, these functionalities improve stability and texture in creamy-based foods. In addition, this natural citrus fiber improves the creamy and full body mouthfeel.

Clean Label Benefits in Cream-based Foods

Many cream-based foods incorporate gums, starches and stabilizer systems that are under scrutiny today due to the clean label movement. For this reason, Citri-Fi is an ideal solution when replacing these alternative ingredients. Citri-Fi's label options include citrus fiber, dried citrus pulp or citrus flour. As a result, this natural ingredient creates more label friendly products. Moreover, Citri-Fi is non-allergenic, gluten-free and non-GMO Project certified. And, this natural ingredients has no E-number.

Additional Information

Learn more about Citri-Fi's clean label benefits by checking out the following:

NEW VIDEO: Creamy Foods (Cottage Cheese, Cole Slaw, Cream Spreads)

Blog: Cream Fillings for Bakery: The Freezer's Princess

Frozen Desserts: Keeping them Creamy (Dairy Foods) 

BLOG: How to Make Clean Label Yogurt Using Citrus Fiber

BLOG: Warming up to Citri-Fi Citrus Fiber in Natural Soups

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February 20, 2020
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Fiberstar Blog

How to Make Clean Label Yogurt using Citrus Fiber

Citrus fiber can be used to create clean label yogurts due to its highly functional benefits including stability, reduced syneresis, improved mouthfeel and increased thickness.

Yogurt is the one food product that exploded in popularity over the years. Consumers quickly embraced this health halo food regardless of its contents. However, today, the clean label movement is changing how consumers decide on which yogurts to purchase. And seeing that retailers' dairy sections offer wall-to-wall variety of yogurts, it is no surprise consumers are reading labels to determine the best choice. Now, not only do consumers need to be aware of added sugar, but also the number and type of ingredients used in the yogurt. They now desire simplicity and natural options.

Making Clean Label Yogurts

Fiberstar's Citri-Fi® natural citrus fiber is an ideal food ingredient when making clean label yogurts. This natural citrus fiber has high water holding and emulsification properties which provide the stability, reduced syneresis improved mouthfeel and increased thickness in yogurts. As a matter of fact, less is more. Citri-Fi is used between 0.1% to 0.5% depending on the targeted texture. And this natural citrus fiber helps reduce the number of ingredients in the clean label yogurt.

Typical methods include the following: 1) Mix together cream, milk and dry milk to form the base. 2) Slowly add Citri-Fi 100FG powder into the vortex while mixing at high speed. 3) Keep batch lightly agitated to prevent settling until pumped into a pasteurization unit. 4) Cool the mixture down to 43°C and fill into clean containers. 5) Add the culture and incubate at 43°C until pH reaches 4.4 to 4.5 (about 8 hours).

This plain style yogurt contains only seven ingredients including water. And because Citri-Fi's label options include citrus fiber, dried citrus pulp or citrus flour, this fiber resonates well in the clean label and natural markets. Moreover, this natural citrus fiber is a great complement in fruit-based yogurts.

To learn more about Citri-Fi natural citrus fiber in clean label yogurts or other clean label foods, please contact Fiberstar - techsupport@fiberstar.net.

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February 12, 2020
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Fiberstar Blog

Meat Alternatives and Citrus Fiber FAQ

Manufacturers ask a variety of questions when formulating meat alternatives. As a result, Fiberstar captured and shared a few of the frequently asked questions about labeling, benefits in oil systems (emulsification), meat-like texture, natural status and other benefits that citrus fiber provides.

Meat alternatives or meat analogs are the hottest food trend hitting the market today. As a result, food producers small and large are climbing the steep learning curve and scrambling to launch new products quickly. Many frequently asked questions pop up when Fiberstar works closely with various meat alternative producers. Some of these manufacturers solely focus on plant-based foods. On the other hand, there are some animal meat manufacturers also chasing the opportunity to expand their share with plant-based offerings. Below capture a few of the frequently asked questions.

 

1.  What is Citri-Fi® Citrus Fiber's Labeling When Used in Meat Alternatives? And is this Clean Label?

Citri-Fi is a clean label option for plant-based meat products. This natural ingredient can be labeled as citrus fiber, dried citrus pulp or citrus flour. All of these options resonate well in the natural and clean label markets. However, clean label carries different meanings. For instance, clean label may imply non-allergenic, containing healthy components and/or non-GMO. The good news is that Citri-Fi fits the many definitions. Since Citri-Fi qualifies under the FDA fiber guidelines, this citrus fiber carries a healthy halo when listed. As a result, consumers relate to fiber ingredients especially when they understand the botanical source - citrus. Also, Citri-Fi is non-allergenic which appeals to the gluten-free market. And this natural fiber is Non-GMO Project certified.

2.  Does Citri-Fi Provide Emulsification in Meat Alternatives? And How Does it Work with Oil Systems?

Citri-Fi natural citrus fiber uses a patented process that opens up the fiber to provide high water and oil binding. This is a key benefit when used in a meat alternatives. For instance, plant-based meats incorporate high amounts of oil to simulate their animal-meat counterpart's grisly texture. And since developers add water to many formulations, there is the need for binding. Alternatively, without an emulsifier, the oil may separate and purge out creating dry hockey pucks.

The natural citrus fiber, Citri-Fi, works ideal in oil systems. This natural fiber can be mixed with oils before incorporated into the meat product. As a result, the oil stays bounded in the fiber through-out the meat alternative matrix. And another way to incorporate is to mix it with dry ingredients first.

3. Does Citri-Fi Create Meat-like Texture?

In this instance, texture has many meanings which include firm, juicy and succulent. Because Citri-Fi citrus fiber binds high amounts of oil and water, this creates the juicy and succulent texture that customers desire. Seeing that customers also require the meat-like texture to be firm, Fiberstar is piloting a new texturized citrus fiber - Citri-Fi TX. This new product simulates texturized vegetable protein (TVP) such as pea, soy and wheat, etc. However, this new citrus fiber maintains the meat alternative's firm texture during heating and cooking unlike some of the other vegetable proteins. Texturized citrus fiber partially replaces the TVP at low levels while creating the meat-like texture.

4. Is Citri-Fi Natural?

Yes, Citri-Fi citrus fiber is natural. Fiberstar produces Citri-Fi from byproduct of the citrus juicing industry. This upcycled fiber is created using a patented process that does not use any chemical modifications unlike other citrus fiber producers. Also, Citri-Fi has no no E-number and is considered a food ingredient and not a food additive. Lastly, this natural fiber is plant-based, non-allergenic and Non-GMO Project certified.

5.  What are the Top Reasons why Manufacturers use Citri-Fi Natural Citrus Fiber?

Field feedback and scores of surveys indicate that manufacturers are using Citri-Fi citrus fiber for the natural emulsification, juiciness and succulence it provides plant-based meats. Another reason why manufacturers also gravitate to Citri-Fi is due to Fiberstar's on-going innovation in the plant-based meats category. The team works closely with a diversified group of manufacturers to understand the key market needs. As a result, Fiberstar pilots new technologies in this arena such as the new Citri-Fi TX texturized citrus fiber to improve texture. Our portfolio offers a variety of solutions ranging from creating firm meat-like texture to binding oil and water during harsh food processing and storage conditions.

Check out the videos HERE!

Learn how to use HERE!

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January 13, 2020
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Fiberstar Blog

Top 5 Videos Watched in 2019 – Citri-Fi® Citrus Fiber

Over the past year, Fiberstar released several videos to quickly teach food companies how to use Citri-Fi natural citrus fiber. For example, some of these food video categories include: citrus fiber functionality, bakery, meats, sauces, beverages, pet food and meat and dairy alternatives. Please check out the Fiberstar video library HERE! Below are the top 5 videos watched in 2019.

Top 5 Videos Watched in 2019

  1. Citri-Fi Natural Citrus Fiber Emulsification Demonstration

    Natural emulsification ranked as one of the top requests in 2019. However, not many natural food ingredients provide emulsification properties. Check out how Citri-Fi natural citrus fiber opens up to bind and lock in water and oil.

  2. Fiberstar's Citri-Fi Natural Citrus Fiber Overview

    Citrus fiber containing insoluble and soluble fiber with native pectin provides high functionality. As a result, these benefit a variety of food applications. Unlike other citrus fibers that use solvents or chemicals in their process, Fiberstar produces citrus fiber using a patented clean method. Learn more how Citri-Fi citrus fiber trumps others in the marketplace.

  3. Citri-Fi Natural Citrus Fiber in Meat Alternatives

    The hottest topic in 2019 involved creating meat alternatives that simulate their animal counterparts. Given that Citri-Fi natural citrus fiber binds water and oil, developers use this fiber to create high quality vegetarian and/or vegan food products.

  4. Methyl Cellulose Replacement in Meat Alternatives

    Many manufacturers looked for alternatives to methyl cellulose to clean up their labels in 2019. As a matter of fact Citri-Fi when used with other natural ingredients can replace methyl cellulose in meat alternatives. This natural fiber labeling includes citrus fiber, dried citrus pulp or citrus flour. As a result, these labeling options resonate well in the natural and clean label markets.

  5. Citri-Fi Natural Fiber in Emulsified Dressings & Sauces

    Natural emulsification was a key functionality sought out in 2019 specifically in dressings and sauces. Learn how to use citrus fiber to replace chemical emulsifiers in high fat and/or oil food products.

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January 6, 2020
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Fiberstar Blog

Top 5 Most Read Fiberstar Editorial Posts in 2019

Fiberstar continues to broadcast top line information about Citri-Fi natural citrus fiber and how this functional fiber fits the market need. As a result, the top 5 topics below highlight the key interests. However, though these may be the top 5, our article archives capture topics ranging from food applications to ingredient functionality.  Please check out the other archived articles about natural citrus fiber HERE: 

1.  Citri-Fi 100 Natural Citrus Fiber Clean Label Gelling Pectin Replacement

This natural citrus fiber contains native pectin content which can be activated in low pH and high Brix conditions. As a result, using Citri-Fi in fruit prep bakery fillings improves the texture and quality. Also, it may prevent blow-out in enrobed bakery items.

2.  BLOG: The Magic of Turning Liquid Oils into Natural Flowable Powders

Liquid oils can be difficult to handle due to their consistency and shelf-life. Citri-Fi natural citrus fiber contains high surface area which binds high amounts of oil and water. As a result, this natural ingredient binds oil to create a flowable powder. Additional benefits include using the plated oil in applications such as beverages or sauces to improve texture and stability.

3. Fiberstar Introduces Natural Clean Label Citri-Fi to Replace Phosphate in Meat and Poultry

Due to the natural and clean label movements, phosphate fell out of favor in several food products. For instance, in meats, natural ingredients like Citri-Fi natural citrus fiber replaces phosphate in conjunction with either rice starch and/or carrageenan to produce high yields and reduce purge.

4. Fiberstar Unlocks the Science Behind Clean Label Emulsification in Food

One of the key attributes that sets Citri-Fi citrus fiber apart from other citrus fibers is the natural emulsification properties. Due to Citri-Fi's composition of soluble and insoluble fiber, this functional ingredient binds oil and water and locks it in. In 2019, clean emulsification hit the charts as one of the key benefits manufacturers sought out to improve their label declarations.

5.  BLOG: Breaking the Myths about Fibers

Not all fibers are created the same. This also includes citrus fibers. Learn more about how Citri-Fi natural citrus fiber provides higher functionality which improves a variety of food applications in the food and beverage market.

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October 31, 2019
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Fiberstar Blog

Warming up to Citrus Fiber in Natural Soups

Tomato soup and grilled cheese. Broccoli cheddar soup. Chicken tortilla soup. Sink back in your chair and let your mouth water. Granted this is a tiny selection of what the world has to offer when it comes to natural soup. Every country around the globe has at least one soup often a staple of their land.

A simple food which uses leftovers, catch of the day or what is on hand turns into a diverse array of styles, flavors and textures. As a result, the spectrum is wide. Clear broths are on one side while hearty stews are on the other of the scale. Rich and creamy types of natural soups like bisques and chowders which typically contain higher fat content recently moved up the popularity ladder.

Scaling Up Soup

Creating these higher fat natural soups from scratch at home is straight forward. However, scaling this up to a commercial level with handling, storage and reconstitution is a whole new challenge. Some manufacturers use heat vats and ship the natural soup frozen to restaurants with no need to retort. These type of natural soups tend to separate out during the freeze/thaw and reheating process. And depending on the restaurant, some sit in kettles for hours on end which sometimes breaks the emulsion and creates stratified layers of water and fat.

There are natural emulsifiers on the market that can play a key role in these luxurious soups to help them withstand the rigors of commercial and sales distribution. For instance, Citri-Fi®, a clean label natural citrus fiber, provides high water holding and a pleasant mouthfeel that provides body. Due to its naturally occurring lipophilic components, internal surface area and high content of native pectin, this natural citrus fiber stabilizes emulsified systems to prevent fat separation. Citri-Fi is typically used between 0.3% and 1.0%. This natural stabilizer can be added to dry ingredients like salt and seasonings before being incorporated.

Citri-Fi is plant-based, non-allergenic and is Non-GMO Project certified. This natural emulsifier labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label and natural food markets.

Have questions or need a sample? CLICK HERE!

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