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Dressings, Soups & Sauces

Citri-Fi Citrus Fiber is a clean label starch replacement
April 29, 2022
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Bakery, Dairy, Dressings, Soups & Sauces, Frozen Foods, Processed Meats

Starch Replacement in Formulations: Ironing out the Options

Supply chain hiccups are disrupting the availability of food ingredients like modified starches. As a result, starch replacement in formulations is a recent request in the industry. Modified starches provide multiple benefits including thickening, viscosity, gelling, binding and emulsification. At the same time, Citri-Fi® citrus offers similar functionalities due to it natural upcycled fibrous composition. As a result, this citrus fiber can be used to extend or replace some modified and clean label starches.

Food starch is one of the most common food ingredients used today. For instance, consumers sprinkle food starches into their home recipes to create thick and creamy soups. And the food industry uses it as a workhorse ingredient in almost every food product around the globe. Many of the common botanical starch sources include corn, wheat and rice. They all provide multiple functionalities including thickening, viscosity, gelling, binding and emulsification depending on the botanical source and modification. In the hydrocolloid world, they are the champions of water management. As a result, they create high quality processed foods such as yogurts, salad dressings and frozen appetizers. Currently, multiple hiccups within the supply chain disrupted the availability of certain food ingredients. This includes modified starches. As a result, starch replacement in formulations or extension strategies remain on the top of many companies’ minds.

However, challenges arise when extending or replacing modified starches. Modified starches sustain harsh food processing, storage and handling conditions. Without modified starch, sauces would separate out over time. Some yogurts would fall off the spoon in a watery mess. And frozen products would form ice crystals affecting the food texture during reconstitution.

Some potential starch substitutes on the market consist of blends containing gums, alginates, plant fibers and emulsifiers. However, choosing the optimal replacement or extension highly depends on the starch’s original contribution to the food formulation. For example, was the starch used to create viscosity in heated and low pH conditions? Or was it to provide emulsion stability as well? Not one size fits all when replacing starch in a formulation.

Comparing Natural Citrus Fiber to Starches

One natural solution which provides multiple functionalities is Citri-Fi citrus fiber. This citrus fiber holds significant amounts of water and provides emulsification properties stemmed from its natural upcycled composition. At low usage levels (<1%), this plant fiber improves stability, texture and nutrition in a variety of food products ranging from bakery to sauces. Because of this, Citri-Fi and modified starches share parallels. For example, Citri-Fi provides cold viscosity, water holding, emulsification and gelation under certain parameters. This natural ingredient also stabilizes food in low pH, heat, freeze/thaw and shear conditions similar to modified starches.

Yet, some of the key beneficial attributes include its water capacity and emulsion stability. Citri-Fi holds 9 to 10 times its weight in water and three (3) times its weight in oil. Its natural functionality creates its stability unlike modified starches which need chemical modifications to do the same. Citri-Fi also contributes dietary fiber which helps improve food nutritional profiles. Lastly, Citri-Fi has no E-number unlike starches.

Formulating with Citri-Fi Citrus Fiber

With starch replacement in formulations, product developers need to understand two key factors. First, they need to identify the targeted functionality within the food application that the starch is delivering. Second, they need to outline the processing conditions. With these two pieces of information, the Fiberstar technical team can recommend the best citrus fiber for the application.

One of the important considerations when replacing starch in formulations is the incorporation method in the process and the proper hydration time to activate Citri-Fi’s functionality. In some cases, adjusting the usage level or using a different particle size may be more successful.

Creating Additional Viscosity

There are a few options when creating viscosity. First, as mentioned, shear opens up the fiber to create additional viscosity. Because of this, homogenization will open up the citrus fiber to expose more surface area where the water attaches. If homogenization is not an option, then trying either Citri-Fi 200 or 300 series may be a suitable solution. The 200 series is citrus fiber co-processed with guar gum and the 300 with xanthan gum.

Creating Gelled Textures

Because Citri- Fi contains high levels of intact native pectin, this natural ingredient can provide gelling at low pH and high Brix similar to isolated pectin. Most popular products are the 100FG and the 100M40 used at 1-2%. The gelling properties benefit applications such as fruit preparations like bake stable fillings.

Creating Emulsification

Binding oil and water is another key feature of Citri-Fi citrus fiber. Citri-Fi can bind up three (3) times its weight in oil making it an efficient emulsifier. To incorporate, the citrus fiber is typically added uniformly into the oil first before hydration to create a stable emulsion. However, Citri-Fi can also be added to the dry ingredients first before the hydration and oil step.

As a recap, Citri-Fi is a clean label solution that provides similar functionalities as modified starches. Therefore, starch replacement in formulations is possible. Some of these benefits include cold viscosity, heat, pH and freeze/thaw and shear stability and gelling. Citri-Fi's typical usage level (< 1%) may provide cost-in-use savings. Besides the functional benefits, Citri-Fi does contribute dietary fiber. And this natural ingredient is non-GMO Project certified, non-allergenic and gluten-free. Additionally, Citri-Fi has no E-number unlike modified starches so it is preferred in regions like Europe.

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Egg replacement in dressing, sauces, bakery fillings and dips
April 20, 2022
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Bakery, Bakery Fillings, Dressings, Soups & Sauces

Egg Replacement: The Good Egg – Citrus Fiber

The market demands egg replacement options due to price and availability fluctuations, plant-based lifestyle trends and allergen-free food requirements. Though many solutions exist today, Citri-Fi® citrus fiber is one clean label option available to partially replace egg depending on the food product. Due to the citrus fiber’s high water holding and emulsification properties, Citri-Fi works synergistically with other food ingredients such as starches, gums and plant fibers to remove egg entirely.

Real eggs are the workhorse ingredients in the food world. They have so many functions in baked goods including aeration, browning color, binding, humectancy and leavening to improve the texture over shelf-life. Moreover, eggs provide coagulation, coatings, crystallization control and richness to a variety of other foods. Besides the functional benefits, eggs also fortify foods with protein content. So, why would the market demand egg replacement options?

Eggs experience pricing fluctuations like any other food staple. Temporary anomalies such as the current Avian flu create price hikes and supply constraints that affect companies that are not locked into contracts or lack buying power. On the other hand, there are other market dynamics at play that drive the need for egg replacers. For instance, there is a wave of consumers shifting toward a plant-based diet. Because of this, people are looking for animal-free including egg-free foods. Another segment steers away from egg products due to allergen concerns. Typically, if one allergen is avoided such as gluten, other allergens are added to the elimination list. For example, many restaurants are converting over to vegan mayonnaise for food safety and allergen reasons.

A Nest Full of Egg Replacement Options

There have been egg replacers on the market for over 10 years now or more. And they vary amongst different ingredients such as food gums, dairy and wheat proteins, starches, plant fibers and blends of these ingredients. Other types of ingredients also include leaveners, enzymes and emulsifiers. The type of ingredients used highly depends on the food product that the egg is used in. And each ingredient has both pros and cons. For instance, some ingredients are chemically modified, some are considered allergens and some lack nutritional contributions. In the end, egg replacement requires multiple ingredients or a systems approach. Dialing into that exact system is a challenge especially to reach 100% egg replacement.

Citrus Fiber as an Egg Replacer Formulation Tool

As mentioned, some plant fibers provide some of the lost functionality in an eggless food. For example, Citri-Fi citrus fiber is a potential solution. This natural ingredient provides high water holding and emulsification properties similar to eggs. As a result, product developers can reduce the amount of egg in the formulation. And when used with other hydrocolloids, 100% egg replacement may be possible especially in bakery products.

Citri-Fi can partially replace eggs in baked goods including pancakes, cookies, layer cakes and muffins. This citrus fiber extends eggs in bakery fillings like custards too. In both instances, less than 1% will create high quality bakery products. In addition, these baked goods tend to maintain freshness over time improving shelf-life. This natural citrus fiber is added in with the dry ingredients such as flour and sugar before the liquid phase.

This natural ingredient is allergen-free and ideal as a gluten-free bakery ingredient. Many gluten-free products avoid ingredients such as egg, soy, wheat and dairy. These ingredients tend to provide water holding, binding, structure and emulsification to the food. Without using one or more of these food ingredients, the bakery product tends to lose quality. However, Citri-Fi, at <1% usage level, provides moisture retention and oil and water binding to improve the structure and freshness over time.

Yet, Citri-Fi also shines in egg-free spreads such as vegan mayonnaise. This citrus fiber’s high intact pectin content creates an emulsion with the other food ingredients which does not break over time. As a result, the mayonnaise remains uniform and creamy.

If you have additional questions about citrus fiber as a potential egg replacement ingredient, please contact us.

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Tomato Extension or Tomato Extender, Natural Tomato-like Texture, Viscosity, Thickness - Citri-Fi Citrus Fiber
August 31, 2021
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Dressings, Soups & Sauces

Tomato Extension: Stay out of the Red

Tomato availability continues to be tight due to reduced acreage, continuous drought, rotation to more profitable crops and last year’s COVID hoarding. Though extending tomato with modified starches and food gums help bridge the shortage, the market offers more natural fibers like Citri-Fi® citrus fiber which closely simulates tomato functionality. As a result, at low usage levels, Citri-Fi extends tomato solids while still creating more natural textures, colors and flavors in sauces, pastes, dressings and soups.

The tomato shortage story begins with “once a upon a time” when tomatoes were a key staple crop in the California central valley. But over the years, the market and the environment took its toll on this once flourishing agriculture. This saga talks about how the tomato crop fell out of favor in export due to stronger domestic currency. As a result, this drove farmers to reduce their crop size and/or sow their fields with other profitable foods like almonds, pistachio and grapes. And then compounded with drought and last year’s COVID hoarding spree, tomato supplies struggled to rebound. Now tomato extension enters the storyline.

Quick Fixes for Tomato Extension

Despite the tomato’s dramatic saga over the years, the food industry offered several solutions including extending tomato pulp. Some extension methods included hydrocolloids like modified starches and food gums. These commodity ingredients bridged the tomato availability at times. Like quick fixes, these come with limitations. For instance, starches tend to produce more gel-like and pasty textures. On the other hand, certain food gums create sliminess and gumminess. Despite the textural drawbacks, customers settled with these options not knowing that the market offers other ingredients that function similar to tomato.

More Natural Ingredient Solutions

For example, another way to approach tomato extension is by using Citri-Fi® citrus fiber. This natural upcycled ingredient is created by a process free from chemical modifications. Due to its concentration of fibers and native intact pectin, this citrus fiber simulates tomato composition. As a result, at low usage levels (<0.5%), Citri-Fi creates more natural textures, color and flavors when replacing a portion of the tomato solids.

In addition to the textural and extension benefits, Citri-Fi also is heat, pH and freeze-thaw stable. Because of this, sauces, dressings and pastes remain uniform and inseparable during harsh food processing conditions. Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural markets. And this functional ingredient contributes fiber which benefits the nutritional statement. Citri-Fi is also Non-GMO Project Certified, E number-free, allergen-free, and gluten-free.

To learn more about tomato extension using natural fibers like Citri-Fi, please contact us!

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Plant-based Meats, Meat Alternatives & Plant-based Foods: Citri-Fi Replaces Methylcellulose, Improves Juiciness, Firm Texture and Meat-like Texture. Dressings, Sauces, Condiments - Citri-Fi Citrus Fiber Creates Stability, Natural Emulsifier, Creamy Texture, Clean Label, Starch Replacement
October 6, 2020
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Dressings, Soups & Sauces, Meat Substitutes

Sauces & Meat Substitutes: Citrus Fiber Successes

Food sauces and meat alternative products have one functional need in common – emulsification. Citri-Fi® citrus fiber provides the oil and water binding to create stable and high quality sauces and meat substitutes. At the same time, this natural citrus fiber cleans up labels by replacing starch, gums and other stabilizers while improving texture and stability.

Citri-Fi® citrus fiber provides multiple functionalities which benefits various food products. For instance, in September, 2020 despite the numerous citrus fiber wins, two categories stood out – sauces and meat substitutes. So, what do these three foods have in common? All require emulsification in order to create stability. At the same time, finding a natural emulsifier is an even bigger challenge.

Creamy and Emulsified Stable Sauces

In sauces, Citri-Fi citrus fiber provides several benefits. For example, in dressings and condiments like vegan mayonnaise, Citri-Fi 100M40 (0.25% to 1.50%) emulsifies the oil and water to create a creamy texture. This emulsion remains stable for a long time which is one of the reasons why product developers prefer Citri-Fi citrus fiber in this type of application. Also, Citri-Fi does not contain an E-number which appeals to the European markets.

Another popular sauce of the season is cheese-based sauces. Once again, emulsification plays an important role in creating creamy and stable textures. However, due to the clean label initiatives, product developers now seek out natural ingredients. This strategy not only creates labels with recognizable components but also simplifies the label using less. Citri-Fi citrus fiber binds oil and water in cheese-based sauces to provide long-term stability as a natural emulsifier. At the same time, this natural ingredient replaces gums and starches which make labels more consumer friendly.

 Clean Label Meat-like and Succulent Meat Alternatives

One hot area is meat alternatives. The market exploded with numerous meat alternative foods ranging from meat substitute beef patties to seafood analogs. Fiberstar led the charge offering not only highly functional citrus fibers, but also solutions sets. For instance, Citri-Fi 100 citrus fiber series provides high water holding and emulsification properties due to its high level of intact native pectin. As result, meat substitutes containing this citrus fiber produce juicy and succulent textures.

On the other hand, Citri-Fi TX10, a texturized citrus fiber, creates meat substitutes with more meat-like texture. In addition, TX10 improves cold binding and in some instances replaces wheat gluten – a common binder. Both the Citri-Fi 100 series and the TX10 are recommended to create high quality meat substitutes.

Moreover, to create clean label meat alternatives, Fiberstar introduced three different solution sets using citrus fiber. As a result, all three solutions can replace methyl cellulose. The three solutions include using both the 100 series and TX10 in addition to other natural ingredients. For example, the natural ingredients include enzyme, native starch, alginate or gellan gum. A video series and technical bulletins are available to you. Please contact us for more information.

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