Email Us info@fiberstar.net
Call Us +1 (715) 425-7550
ORDER SAMPLE
Menu

Dry Blend Solutions

Free-flowing agent, clean label flow agent, hygroscopic powder control, moisture absorber, organic flow agents, powder flowability, natural anti-caking agent, flowability, moisture scavenger, plant-based anti-caking agent
July 28, 2026
No Comments
Dry Blend Solutions

Clean Label Flow Agent: Top 10 FAQ

Anti-caking and flow agents have been used widely across the food industry to minimize clumping and keep powders free-flowing. However, consumers have grown critical about chemical-based ingredients which are commonly used as anti-caking agents. Today, there are clean label flow agent options including Citri-Fi® citrus fiber which improves powder flowability of spices, salt and seasonings.

Years ago, a bold husband decided to cook dinner for his wife. To surprise her, he scouted for the perfect recipe tied back to her Slavic roots – stroganoff. While cooking up the sauce, he gathered his seasonings and began to sprinkle them generously into the pan. But, when he tipped the paprika bottle upside down, nothing came out. He smacked the bottle bottom several times. And before long, he stared at a large clump of paprika swimming in the middle of his pan. It is just paprika, he thought, as he stirred the brick red powder into the sauce. After he plated the meal, his wife took a big bite of the mouthwatering stroganoff. Before she could even say anything, tears came streaming down her cheeks. “You love my stroganoff,” the husband asked. “No!” she said. While holding back the gagging effect, she asked, “Why is there cayenne pepper in my meal?”

The husband could have avoided the mishap if he used paprika instead of cayenne pepper. And if that spice used a clean label flow agent, the wife would be more forgiving. But, why did the spice plop out of the bottle in a clump? The scientific answer is moisture.

Why Seasonings and Spices Stick

Spices clump together because of moisture. Moisture can be from the air or from cooking steam. Many seasonings contain natural polar sugars that actively attract and hold water molecules. When water is present, it dissolves the outer layers of the natural sugars or salts causing the seasoning particles to bind together to form a lump. Some spices contain natural oils that turn tacky with age or heat. Over time, the particles clump together.

Many powder producers use anti-caking agents or flow agents for hygroscopic control. Depending on the food application, some of the popular anti-clumping food additives include silicon dioxide or powdered cellulose. However, consumers have grown critical about additives. They prefer chemical-free and natural sounding food ingredient names. As a result, the market demands clean label powder flow aids. One natural option is Citri-Fi citrus fiber.

Top 10 FAQ about Anti-Caking Agents and Flow Agents

  1. What causes powder caking in food manufacturing?

The culprit as mentioned above is moisture or water molecules. Many powders contains sugars and salts that when exposed to water molecules bind and cause clumping. Because food processing does not occur in a desiccator, ambient moisture is almost unavoidable.

  1. What is the difference between an anti-caking agent and a flow agent?

Anti-caking agents typically prevent long-term clumping during storage. The agents absorb moisture and shield the particles so they flow freely. Flow agents are used primarily during processing. They ensure smooth and fast movement. These agents act as a lubricant to reduce friction. So it is common to use them in factory hoppers and production lines. They are ideal in combatting physical resistance and static electricity.

  1. How does anti-caking and flow agents improve powder flow?

Anti-caking agents and flow agents both modify the surface properties of the particles to minimize friction and prevent moisture-induced bonding. They do this by disrupting liquid bridges, reducing cohesive forces, serving as a particle lubricant, dissipating static electricity and preventing plastic deformation. The difference between the two agents as mentioned above claims that the anti-caking agent is more about absorbing moisture while the flow agent reduces friction and static.

  1. What clean label flow agents are available on the market?

One clean label anti-caking agent available on the market is Citri-Fi citrus fiber. This citrus fiber is an ideal flow agent in addition to being an excellent 1:1 replacement for rice hull, rice fiber or rice concentrate. There is now a certified organic version, Citri-Fi 400 series, which is an organic flow agent replacer for rice hull.

  1. Will Citri-Fi citrus fiber successfully absorb excess ambient moisture during storage?

Citri-Fi citrus fiber, an upcycled ingredient produced from byproduct of the citrus juicing industry, has proven to control moisture during storage. One example of this is using Citri-Fi as an anti-sticking topical coating for gummies. Typical anti-sticking agents include sugar or starch. However, today, consumers are demanding lower to no sugar options especially in the supplement industry. Citri-Fi is ideal as a gummy coating because it minimizes the sticking, reduces the sugar content and contributes dietary fiber to the nutritional label.

  1. What is the lowest effective use level?

Citri-Fi citrus fiber is used at around 1.5% to 2.0% to achieve the best results.

  1. Will the flow agent alter the mouthfeel or color of the final food product?

Due to the low usage level, Citri-Fi citrus fiber does not significantly affect the mouthfeel or color of the final food product. For example, when Citri-Fi is used as a natural flow agent for spices, salts and seasonings, the low usage level makes the ingredient undetectable in the final seasoning mix.

  1. Is this natural anti-caking or clean label flow agent non-nano?

Yes, Citri-Fi citrus fiber is considered non-nano meaning the particles are large enough to not be a biological safety concern or dusting concern. Moreover, Citri-Fi is clean label which is not always the case with nano flow agents. However, citrus fiber works effectively because of the larger particle size. The particles act as highly effective physical wedges. They create wide gaps between sticky powder particles weakening the attractive forces that make up powder clumps.

  1. Is the chosen agent approved with GRAS status?

Yes, Citri-Fi citrus fiber is generally recognized as safe.

  1. How should the clean label flow agent appear on ingredient labels?

Citri-Fi citrus fiber has several labeling options including citrus fiber, dried citrus pulp or citrus flour. However, it is best to consult with regional regulatory bodies to confirm acceptable labeling which can differ between countries and regions.

For more information, please contact us.

Read more →

Clean label grilling solutions citrus fiber, thermal-fade resistant, savory seasoning formulations, natural spice rubs, high-viscosity clean-label binders, heat-stable, simple ingredients, organic, grill caramelization, glaze performance, basting sauce, finishing sauce, marinade system, hygroscopic clumping
June 11, 2026
No Comments
Dressings, Soups & Sauces, Dry Blend Solutions, Meat Substitutes, Processed Meats

Clean Grilling Solutions: Natural Cookery

The art of grilling foods has evolved over time with new cooking technologies and alternative food formats like seafood, veggies and fruits. Regardless, consumers are demanding clean label grilling options which have dry rub, marinade, basting paste and savory sauce formulators are scrambling. Citri-Fi® citrus fiber’s high water holding and emulsification properties makes this an ideal natural solution.

Grilling foods has been the hallmark of cooking since cave dwellers walked the Earth. The use of fire continues today but with handling food with a skewer versus a human arm. We now have access to smokers and grills. At the same time, this category continues to evolve and innovate. Now, there are new grilling methods and fancy equipment like high-performance drum smokers and flat-top grills. In addition to traditional animal meats, foodies grill a variety of foodstuff. Other grilling mains now include seafood, vegetables, plant-based protein (e.g. tofu, tempeh) and fruits such as pineapple and peaches. However, new BBQing ways creates new challenges which call for clean label grilling solutions.

Common Grilling Issues: Heat, Time & Sauce Formulations

Gary Larson illustrated in one of his popular cartoons several cavemen holding their meat with their bare hands and plunging their entire forearms deep into the roaring flames. Those were challenges of the past. Today, we have new trials and tribulations. No one is torching their arm hair to roast up dinner. Instead, grilling foodies are faced with other dilemmas including burning, fading color, excessive caramelization and off-flavors. Grilling is a harsh cooking process which requires clean label grilling technology.

However, the searing flame is not the only culprit when cooking food. Dry rubs, marinades and sauces, which accompany grilled foods, tend to come with their own issues. For instance, dry rubs can clump up. Marinades and culinary sauces may need additional thickeners to counter thin viscosity. And some grilling topicals need more heat stability to retain the flavorful experience. At the same time, consumers expect clean label grilling options. Because of the anti-ultra-processed foods movement, fellow grillers are concerned.

Drum Smokers: Pushes the Limit of Savory Spice Formulations

Drum smokers are the newest addition to the grilling appliance family. Their ability to convert a flavorless slab of meat into a morsel exploding with flavors that complement smoke is a grillers dream come true. However, smoking foods requires time and patience. Typically savory seasoning formulations fade during these 12-hour low and slow cook processes. As a result, grillers are sniffing out clean grilling ingredients that can endure the prolonged smoker exposure.

One option is Citri-Fi citrus fiber. Due to this citrus fiber’s high surface area, this clean label grilling ingredient can be used to dry plate liquid smoke turning it into a free-flowing powder. This flow-able powder can then be mixed with other dry spices to create a natural spice rub. Many dry rubs tend to suffer hygroscopic clumping. However, citrus fiber minimizes clumping as a result preserves its flow-ability. When applied to grilling foods, the moisture from the foodstuff may provide enough available water to hydrate the Citri-Fi to create a protective film during the smoking process. Other options include mixing the citrus fiber alone in the spice mix and applying to the food before smoking. Or citrus fiber can be mixed together with spices to make a thick basting paste which then can be rubbed on the meats prior to the heat step.

Flat-top Grilling Vaporizes the Savory

Another popular grilling apparatus is the flat grill. Besides cooking up homemade tortillas, the flat grill introduced consumers to a new cooking experience without the open flame. Flat grills still emit high heat which puts any foodstuff at risk. For instance, sauces used on thin protein substrates like shaved meats or smash burgers tend to vaporize or burn quickly on solid steel surfaces. To counter the flash off, manufacturers developed clean label grilling sauces with high cling rates. This allowed the sauce to stick to the food during the grilling process without it falling or flashing off. The Citri-Fi 200 and 300 series are both great citrus fiber lines which improve the cling and adhesion at low usage levels (<1%). Another challenge with flat top grills involves using dry rubs. Again, savory dry rubs tend to clump up during the cooking process. Using Citri-Fi citrus fiber may minimize the clumping during the grilling time allowing for a more uniform coating.

Citri-Fi citrus fiber can be used a in variety of grilling rubs, pastes and sauces to improve the texture, viscosity and stability. To learn more about these type of applications using this upcycled citrus fiber, check out: Meat Marinades Bathing Foods with Flavor.

Other Grilling Trends Firing up Consumers

The consumer market is demanding clean label grilling ingredients with no MSG, low sugar and low sodium. Less processed foods mean short ingredient lists using natural sounding ingredients. These demands apply to all grilling foodstuffs including dry rubs, marinades, basting sauces and finishing glazes.

Citri-Fi citrus fiber is an ideal clean grilling solution due to its labeling options which include citrus fiber, dried citrus pulp or citrus flour. They all resonate as natural to help products look minimally processed. Citri-Fi is non-GMO, has no MSG and contributes dietary fiber to the nutritional label. Now, certified organic citrus fiber is available – Citri-Fi 400 series.

For more information, contact us.

Read more →

Dry Plating: Citri-Fi Citrus Fiber Turns Liquids into Free-Flowing Powders - Beverages
May 31, 2023
No Comments
Dry Blend Solutions

Plating Agent: Citrus Fiber Nature’s Dry Carrier

Some food ingredients come in both oil-soluble and water-soluble states such as flavors and nutritional fortifiers. Formulating with these aqueous food ingredients can be challenging. Because of this, many prefer to use dry carriers. To do this, plating agents like Citri-Fi® citrus fiber can transform liquid substances into flowable powders by dry blending. Once combined, the plated citrus fiber can be added to beverages, soups, sauces and dressings. At less than 1% usage, Citri-Fi not only delivers flavor, but also texture, stability and nutrition.

In previous articles, Fiberstar touted how Citri-Fi citrus fiber converted liquids into flowable powders. Though it sounds like a form of wizardry, this citrus fiber’s high surface area lends itself to this magical act. And when stacked up against other plating agents on the market such as maltodextrin, food starches and silicates, many prefer citrus fiber due to its clean label status.

Plating Agent Magic: Citrus Fiber

Citri-Fi is an upcycled citrus fiber produced from byproduct of the citrus juicing industry. The process, which is free from chemical modifications, opens up the fiber to create high surface area. As a result, when mixed with Citri-Fi, liquids become trapped in the fibrous matrix transforming its liquid state into a dry free-flowing powder. These liquids are not restricted to just oil-based solutions as mentioned in previous articles. Citri-Fi can turn other aqueous solutions such as water-based or oil and water-based solutions into flowable powders.

Besides serving as a delivery system, the Citri-Fi also provides additional functionality depending on the food application. In beverages, the plated citrus fiber creates a natural mouthfeel, body and stability when hydrated. This dry carrier also improves yields and juiciness in processed meats like pumped poultry or chicken. Other applications include plating medicinal oils like CBD.

Oil-Soluble Liquid to Dry Powder Beverage Example: Lemon Oil

Many flavors and nutritional fortifiers start life as a liquid oil. Citri-Fi citrus fiber can plate up to 20% liquid oil while maintaining flowability. In this this example, lemon oil is plated onto Citri-Fi 100M40 citrus fiber to create an oil powder. To do this, dry blend 20% lemon oil onto a solid carrier such as citrus fiber in a vessel. If used in a beverage, about 0.25% of the citrus fiber plated with lemon oil is blended with other dry ingredients such as sugar before mixing into water or other liquids.

Water-Soluble Liquid to Dry Powder Example: Liquid Smoke

Some water-based flavors such as liquid smoke can be plated onto citrus fiber. In this application, Citri-Fi can bind up to 1:1 water-soluble ingredients and remain a free-flowing powder. To do this, pour water-soluble liquid smoke into a vessel containing Citri-Fi citrus fiber while mixing. Mix until a homogenous powder forms. Once dry blended, the plated liquid smoke can be used in dry mixes like dressings, sauces and soups.

Oil and Water-Soluble Liquid to Dry Powder Example: Liquid Smoke

In some cases, the flavoring system is a combination of oil and water like for some smoke flavor blends. The plating agent, Citri-Fi 100M40, can bind up to 20% of both water-soluble and oil-soluble ingredients while maintaining a free-flowing powder. To do this, place the Citri-Fi into a mixing vessel. While mixing, pour the water-soluble smoke flavor first. Mix until homogenous. Next add the oil-soluble smoke flavor and mix until homogenous. Oil-soluble ingredients can be also mixed with citrus fiber first without a noticeable difference.

Other Citrus Fiber Benefits

In the end, plating agents like citrus fiber can convert oil-soluble or water-soluble materials into flowing powders. The plated citrus fiber delivers the flavor to food products when used at less than 1%. In addition to delivering flavor, Citri-Fi also provides additional functionality such as improved texture, stability and nutrition.

Citri-Fi citrus fiber is non-GMO Project Certified, allergen-free and gluten-free. USDA certified organic is now available – Citri-Fi 400 citrus fiber series. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label market. This citrus fiber does not have an E-number.

For more information, please contact us at techsupport@fiberstar.net.

Read more →

Dry Plating: Citri-Fi Citrus Fiber Turns Liquids into Free-Flowing Powders
February 9, 2021
No Comments
Dry Blend Solutions

Turn Oil into Powder: A Medicinal Dilemma

Medicinal oils though used “as-is” tend to be more user-friendly in oil powder form. However, to turn oil into powder comes with challenges. Citri-Fi® citrus fiber’s high surface area binds large amounts of oil. As a result, this natural clean label ingredient converts liquid oils into flowable powders. Additionally, Citri-Fi can be used in finished food products to improve quality, texture and nutrition.

Dry or powdered foods existed since prehistoric eras. Drying foods extended the availability for longer periods of time which became an essential survival technique. Not only did it preserve foods like meats but it also eased travel with less weight to carry. Today, a variety of foods come in powder form for similar reasons such as beverages, soups and sauces. Drying off the water to convert the food into powder was a commonality among all these foods. At the same time, a growing need emerged to turn oil into free flowing powder.

A rising demand to create oil powder stemmed from various reasons including increased shelf stability, economic benefits, safety and/or ease-of-use. Because of this, the medicinal oil market began to investigate how to deliver their product in a more efficient form. The challenge was finding a clean label or natural way to do this.

Dual Purpose Citrus Fiber: Dry Plating and Functional Fiber

Citri-Fi citrus fiber is byproduct of the citrus juicing process. This upcycled food ingredient contains high surface area, pore volume and an amphiphilic chemical composition making it suitable as both a carrier and emulsifier for converting liquid or viscous medicinal oils into dry free flowing powders. As a result, this can be either used in a dry form or hydrated to form stable emulsions. For example, Citri-Fi binds CBD oil at 50/50 ratio and remains a flowable powder, However, in a hydrated form, Citri-Fi binds 8 times its weight in oil and maintains a stable emulsion. Besides acting as a carrier, this natural citrus fiber improves the quality, texture and nutrition of finished foods.

Using Citrus Fiber in Medicinal Foods

Many medicinal oils are incorporated into food products such as baked goods, beverages and confections. As mentioned, Citri-Fi not only binds oil, but also water. As a result, this natural citrus fiber improves freshness over time and can replace unfavorable ingredients such as egg or chemical emulsifiers in bakery items. In beverages, Citri-Fi sustains mouthfeel, texture and clouding. Lastly, this natural ingredient enhances texture in confections like gummies. Ultimately, this clean label ingredient can not only create oil powders, but also, provide additional functional benefits in finished food products.

Citri-Fi is non-allergenic, gluten free and Non-GMO Project certified. Also, Citri-Fi contributes fiber. Labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the natural and clean label markets.

To learn more about turning oil into powder using Citri-Fi citrus fiber, please contact us. Application sheets are available upon request.

Read more →