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.
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.
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.
Learn more about Citri-Fi's clean label benefits by checking out the following:
NEW VIDEO: Creamy Foods (Cottage Cheese, Cole Slaw, Cream Spreads)
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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.
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.
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.
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.
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.
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.
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.
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.
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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.
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.
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.
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.
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.
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.
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:
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.
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.
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.
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.
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.
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.
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.
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When customers hear or think about the word dietary fiber, they automatically assume fiber fortification. And the first thing out of their mouth is “We don’t need to work with any other dietary fiber. We have plenty on our bench.” In their mind, all fibers are the same. We need to tell the truth about fibers. Today, some dietary fibers are now hybrids between the insoluble and soluble world. They are more functional due to their unique composition. As a result, these functional fibers not only register as dietary fiber, but also they provide some functionalities similar to starches, gums and other functional fibers. For instance, these functional fibers can replace multiple ingredients in foods to help clean up labels. Get the fiber facts!
In this article, we will discuss citrus fiber. First, let’s break another myth - all citrus fibers are the same. If this was a true or false question at your local pub’s trivia night and you said yes, you would be paying for the next shout. Citrus fibers ARE NOT the same. Some are byproduct of pectin production which typically uses solvents and other chemicals. Depending on their process, the final product varies in composition which gives them limited functionality in food.
On the other hand, Citri-Fi® is a natural citrus fiber produced from byproduct of the citrus juicing process. The patented physical process opens up this clean label fiber to create high water holding and emulsification properties. Insoluble and soluble fiber and some protein make up this functional ingredient. And it contains significant amount of native pectin which gives it even higher functionality.
Fibers like natural citrus fiber provide the following benefits in foods:
Less is more! Functional ingredients are typically used at low usage levels. Keep in mind, ingredient usage levels highly depends on the ingredient and the application. For example, many dietary fibers are used between 2% to 3% to make packaging claims and starches are typically used between 1-3%. No wonder why product developers are hard wired to start using new ingredients at 1% or higher in formulations which typically leads to failures. That is the truth about fibers.
Natural citrus fiber, like Citri-Fi, is used between 0.3% to 1.0% which is similar to some food gum usage levels. These type of fibers alone cannot make fiber claims, however, they can be used with other fibers. These natural fibers are incorporated into foods by either mixing with dry ingredients or oils before adding to food.
As mentioned previously, the reason why these fibers are functional, especially Citri-Fi natural citrus fiber, is because of its unique wholistic composition. The patented physical process does not use any chemical modifications. Citri-Fi can be labeled as citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label and natural communities. This natural fiber is non-GMO, non-allergenic and contains no E-number which is beneficial in markets like Europe. And because this natural citrus fiber is vegan and vegetarian, the plant-based market is loving it.
Not all fibers produce unsavory mouthfeel in foods. Fibers like Citri-Fi, have both soluble and insoluble fibrous composition which improves the texture and mouthfeel of most food products. Also, its small particle size is ideal for products like injection marinade poultry in addition to creamy products like yogurt.
So the next time someone talks to you about fiber, ask if it is functional before throwing up your stop sign hand. Learn the truth about fibers. This simple question can be life changing for a formulator especially if their goal is create great texture and clean up labels while improving the nutritional profile of the food.
Yogurt, started its life with simple ingredients during a time where refrigeration and shelf stability was limited. In the past, yogurt textures depended on the natural cultures in the environment and milk type used. Today, there is a spectrum of yogurt textures littered on the retail shelves. This is partly due to the use of varying stabilizers, fruit fillings, processing techniques and dairy bases in addition to the cultures.
Right when yogurt manufacturers had dialed in their formulation and put their processes on auto-pilot, the market shifted. This shift was towards cleaner labels. It is a marvel that consumers are actually glancing away from their smartphones to read food labeling. And using their own biases, they decide what is considered natural or not in a split second. As a result, some of these stabilizers are not as natural sounding to the average consumer after all.
Yogurt may be one of those foods carrying a health halo. However, labeling is becoming king in this market. So yogurt manufacturers took note of the label reading and began to re-formulate their yogurts to serve their target consumer base.
Creating natural sounding labels is not an isolated incident. This clean label movement is prevalent in Europe, North America and Australia/New Zealand. There is also a smattering of demand in Asia, South America and Africa.
Most would assume only highly processed food manufacturers are weeping heavily over the market shift to natural labels. However, food manufacturers are realizing that it affects all foods and beverages in this market. Those manufacturers proactively benchmarking their products’ labels are the front-runners in this competitive scene.
Varying stabilizer systems are used in yogurts. For instance, some of the common stabilizers include the following: pectin, modified starch, dairy proteins, cellulose gel, locust bean gum, gelatin, alginates and carrageenan. Each stabilizer either alone or in combination provides improved body and texture, increased firmness, minimal separation or syneresis and suspension of particulates like fruit.
Since there is no regulated definition for natural or clean label, formulators scramble to understand which ingredients are safe havens. No matter which ingredient comes into question, there is some sort of bias for or against it. Yogurt manufacturers need to understand their target consumer’s label sensitivities. For instance, one stabilizer can be considered natural to one consumer base but not to another depending on the brand.
This is not a testimony saying one stabilizer trumps the other. This blurb is to point out that manufacturers should be aware there is no one size fits all when it comes to selecting clean label stabilizers for yogurts. So suppliers are burning the midnight oil in order to launch new options into the marketplace.
For those still scratching their heads over this whole ordeal, there is one natural ingredient they should consider – citrus fiber. Although this is not one of the usual suspects when formulating yogurt, there is one feature that rules – clean label. Within the U.S., the USDA approved the following labeling for dairy products – dried citrus pulp or citrus flour.
Ok, so it is clean label. So why choose citrus fiber in yogurt?
There are several citrus fibers in the marketplace, however, they are not all the same. Citrus fiber’s composition and structure tell the real story behind its stellar functionality. For instance, Citri-Fi natural citrus fiber is created from byproduct of the juicing processing. The patented physical process opens up the fiber to provide high water holding and emulsification properties. Yes! This can provide multiple functionalities in yogurts.
Citri-Fi, a clean label stabilizer, holds onto the water and fat in the system and stabilizes it over time. As a result, this natural ingredient improves the thickness and texture. Less is more when using this natural citrus fiber in yogurt. The recommended usage level is between 0.1% to 0.6%. However, higher usage levels create thicker and creamier yogurts. Citri-Fi comes in a few particle sizes which also helps target specific yogurt textures.
The incorporation process into clean label yogurt is simple. First the cream, milk or any other dairy base are mixed together. This clean label stabilizer powder is slowly added into a vortex while mixing at high speed. The batch is kept lightly agitated to prevent settling until pumped into a pasteurization unit. Once through, the mixture cools down to 43°C and is filled into clean containers. The culture is added and then the containers are incubated at 43°F until a pH of 4.4 to 4.5 is reached. That is about eight hours.
Citri-Fi clean label stabilizer is non-GMO, allergen-free and gluten-free. It has no E-number which is key in certain markets. This natural ingredient is plant-based and vegan. So there is opportunity to use this natural ingredient in dairy-free systems to improve stability, thickness and texture.
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When the Fiberstar team works with developers, several frequently asked questions arise about Citri-Fi citrus fiber. Since this fiber is a highly functional fibers and not typically used for fiber fortification, manufacturers inquire more about its benefits.
Citri-Fi natural citrus fiber is made from byproduct of the citrus juicing process. This natural fiber is made from the following: juice cells, peels, rag or segment membranes and cores from mandarin oranges (excluding bitter oranges) lemons, limes grapefruits and tangerines. Citri-Fi has about 74% dietary fiber where 38% is insoluble fiber and 36% is soluble fiber. This natural fiber contains a significant amount of pectin (~40%). High Brix and low pH conditions activate the pectin in the fiber to produce gelling properties which are beneficial for fruit prep food applications.
The patented, physical process opens up the fiber to provide high water holding and emulsification properties which benefit foods like meats, bakery, dressings, sauces, beverages, dairy, pet food and treats, frozen foods, and plant-based foods.
Citri-Fi can be labeled as citrus fiber, dried citrus pulp or citrus flour. In USDA regulated foods, this natural ingredient can be labeled as citrus flour or dried citrus pulp. Regulations about labeling can vary by country.
Citri-Fi citrus fiber has a neutral taste. During the citrus juicing process, the fiber goes down one channel while the flavor containing components go down a separate channel. The citrus juice processing companies keep the flavor components which are turned into value-added products further down their byproduct streams which benefits them. Meanwhile, we ensure the fiber that we procure has a bland taste by extensively washing the raw material with water. This removes both oils and sugars down to a very low level. In fact, we do sensory on each lot of Citri-Fi that’s made to ensure the taste profile fits within customers’ specifications and expectations.
One of the unique properties of Citri-Fi is heating stability and its ability to bind both water and oil when heated. Thus, Citri-Fi provides heat stability in many types of foods such as bakery, meats, dressings and sauces. Citri-Fi’s high surface area combined with its natural composition, which contains native pectin and proteins, locks in water and oil which remain stable during heated conditions.
When used in bakery applications, the Citri-Fi holds onto the water pre and post bake. As a result, the baked good remains soft which improves quality over time. In meat products, Citri-Fi holds onto the water during the cooking process which improves the cooked yield and gives the poultry products a succulent and juicy texture. And in dressing and sauces, Citri-Fi holds onto water and oil if present so that there is no separation during and after cooking.
Citri-Fi natural citrus fiber can be incorporated into foods via adding to dry ingredients or fat and/or oil. In liquid applications, like other hydrocolloids, the citrus fiber needs to be dispersed either by being mixed in with other dry ingredients or added alone with some agitation to prevent fish eyes from forming.
Citri-Fi does not need to be pre-hydrated nor heat activated. This natural citrus fiber begins to swell immediately in aqueous conditions. When forming emulsions, Citri-Fi is first mixed dry with the oil and/or fat and then added to the liquids. After some agitation, the emulsion will form which then can be added to the food product.
If there is no shear available, there are options such as adding Citri-Fi to oil first then adding water. Or another method is to slowly add Citri-Fi into water to avoid large amounts of dry material contacting water all at once, which can create clumps. Additionally, if a larger particle size of version of Citri-Fi is used, it will be less prone to clumping when first added to solution. However, even if clumps do form in water with the smaller particle sizes (e.g. Citri-Fi 100M40), they do readily break up on their own without shear after a period of 15-20 minutes.
Citri-Fi natural citrus fiber provides freeze/thaw stability which benefits several foods including ice cream, sauces, meat alternatives, and frozen meals. This natural fiber’s high surface area locks in the water and oil during freeze/thaw minimizing water migration. This gives frozen foods excellent stability over time improving the quality.
Citri-Fi holds up to seven times its weight in oil and/or fat. This natural fiber's physical and chemical composition create the emulsification properties. For instance, the native pectin and protein in Citri-Fi provide hydrophobic interactions with fats and oils to help stabilize emulsions. Additionally, on the physical side, Citri-Fi has a very amorphous cell wall structure where oil droplets can get physically trapped and be prevented from coalescing with other droplets. This also helps to form a more stable emulsion. In certain products, depending on the concentrations and other ingredients used, there can also be a viscosity impact which also creates a physical barrier for oil droplet coalescence. Without oil droplet coalescence, the emulsions essentially remain stable for longer periods of time. Thus, multiple mechanisms allow Citri-Fi to function as an emulsifier.
One key competitive advantage is that low shear or low energy is needed to activate the Citri-Fi, which is contrary to most emulsifiers on the marketplace. A clean natural texture that has minimal taste with long term stability are other benefits.
We have an study on stability of Citri-Fi as an emulsifier. This study includes challenging conditions such as freeze/thaw, elevated temperatures, and various types of fats and oils. In short, stability of Citri-Fi as an emulsifier remains stable for over 6 months!
In terms of replacing other emulsifiers, Citri-Fi works best if it is the only emulsifier used to help ensure there is no competition and it can fully hydrate to take advantage of Citri-Fi’s high surface area.
Any application will work for Citri-Fi to provide emulsification as long as there is enough water to allow the product to hydrate. If the Citri-Fi does not hydrate, it’s functional properties for oil binding are considerably lower versus if the Citri-Fi is hydrated to take advantage of its high surface area once it comes in contact with water.
This natural fiber also turns difficult-to-use liquids into flow-able powders by dry plating. Citri-Fi has an oil load between 25% and 30% depending on the liquid oil and up to 50% with solid fats. The Citri-Fi not only delivers oil but also provides functional benefits in the final food products. For instance, plated Citri-Fi improves mouthfeel, oil stabilization and clouding in beverage products. Meats and sauces also benefit from plated oils.
Citri-Fi is pH stable as low as 3.0. This natural fiber does not break down or lose its efficacy as a dietary fiber. This natural fiber is also pH stable under high heat conditions.
Water holding capacity (WHC) is the ability of food to hold its own or added water during the application of force, pressure, centrifugation, or heating. (Trends in Food Science & Technology, 2016) Citri-Fi can hold up to 9 to 10 times its weight in water.
Like the emulsification shelf life stability, one of Citri-Fi’s key attributes is long term stability. This is in part because of the product’s natural composition without chemical modification. Thus, products can be stable with Citri-Fi for multiple years without breakdown as long as there is no microbial growth impacting the quality of the overall food or beverage.
RTD fruit smoothies face texture, mouthfeel and stability challenges. Citri-Fi® natural citrus fiber provides clean label stabilization and texturizing which improves the quality over the smoothie’s shelf-life. When the smoothie trend hit, consumers followed suit with high enthusiasm. Patrons flocked to the stores…
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