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Citri-Fi Citrus Fiber Water Holding, Natural Emulsifier, Upcycled, Sustainable, Gelling Properties

July 10, 2024

Citrus Fiber Powder: Top FAQ in 2024

Surprise! The Internet is exploding with information about the newest ingredient on the block -- citrus fiber. Also known as, citrus fibre, orange fiber, orange fruit fiber, citrus fiber powder, fibre de citrus, citrus fruit extract, the list goes on. For decades, the food and beverage industry created products with a variety of ingredients ranging from commodity (e.g. flour, sugar, salt) to specialty (e.g. pectin, carrageenan, gellan gum and other hydrocolloids). But thanks to sourcing efficiencies, new processing technology and evolving consumer trends, food ingredients like citrus fiber are abundantly available to improve the nutrition, texture and stability of food products.

Despite its global use and increased awareness, the market continues to probe for more information. In the 2024 recent keyword analysis, several questions surfaced. Below lists the top five questions pertaining to citrus fiber. Let’s take a moment to expand on the topic further.

What is citrus fiber powder and why use it?

Citrus fiber is a food ingredient produced from citrus fruit such as lemons, limes and oranges. However, not all citrus fibers are created the same. Citrus fiber differs by botanical source, processing conditions and composition. Fiberstar, Inc., a citrus fiber supplier, uses the byproduct from the citrus juicing industry to make a sustainable and upcycled fiber called Citri-Fi®. The composition of insoluble and soluble fiber, in the form of native intact pectin, provides the high water holding and emulsification properties which benefit a variety of food and beverages.

Other similar ingredients tend to be byproduct of the pectin extraction process which typically uses chemicals (usually acid) and solvents. Because of this, these citrus fibers likely lose some of its functionality causing some producers to add pectin back into the citrus fiber mix to increase its advantage.

Citri-Fi citrus fiber usage rate ranges from 0.5% to 1.0% in a variety of foods including:

Baking: moisture retention, improved freshness over time, replacement of eggs
Gluten-free bakery: moisture retention, emulsifier, improves freshness over time
Beverages: improved mouthfeel, stabilizer, pulp enhancer
Dairy: syneresis control, stabilizer, creamy mouthfeel
Dairy alternatives: creamy mouthfeel, stabilizer, syneresis control, gellan gum replacement
Dressing & sauces: emulsification, improved texture, stability
Dry plating: converting liquids to flowable powders
Meat substitutes: emulsification, binding, firmness, meat-like texture
Processed meats: improved yields, succulence, phosphate replacement
Pet foods: emulsifier, stabilizer, texturizing

What are the benefits of using citrus fiber powder?

Citri-Fi citrus fiber provides both water holding and emulsification properties. Additionally, it gels due to its high level of intact native pectin. These functionalities mirror other hydrocolloids in the market. As a result, this upcycled food ingredient can be used to improve nutrition, texture, stability and labeling of food and beverages. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural and clean label markets.

Citrus fiber has no E-number which is key in regions like Europe. Many food formulators avoid using E-number ingredients. Citri-Fi is also non-allergenic and gluten-free making it an ideal ingredient to use in gluten-free formulating. This natural citrus fiber is non-GMO project certified. And the Citri-Fi 400 line is USDA certified organic which makes it a one-of-a-kind in the market.

Because this citrus fiber is produced from byproduct of the citrus juicing industry, it is considered upcycled, sustainable and eco-friendly. And like its name infers, this ingredient does contribute dietary fiber (>80%).

Is citrus fiber an ultra-processed food (UPF)?

Ultra-processed foods or UPFs entered the limelight recently due to their health implications. These types of industrial made foods typically use ingredients that have been synthesized in laboratories, derived from food components or extracted from foods. Though citrus fiber is extracted from citrus fruit, it is not considered an ultra-processed food.

Since citrus fiber is not a finished product, consumers do not eat it by itself. On the other hand, UPFs are finished food products consumed by the general population. UPFs typically incorporate ingredients like saturated or hydrogenated fats, salt, refined sugars or flours and artificial colors, flavors and preservatives.

Is citrus fiber a food additive?

The United States, Europe and other countries' governing bodies manage their own definitions of food additives. Citrus fiber does not qualify as a food additive in the U.S. or Europe. It is a considered an ingredient in both the US and Europe which lands out of the scope of the food additive list. Because of this, citrus fiber has no E-number in Europe which makes it an ideal natural food ingredient to use to benefit food and beverages like baked goods, juices, snacks, sauces, meat substitutes, plant-based beverages, dairy-free cheeses and more.

Is citrus fiber gluten-free?

Gluten-free requires testing and monitoring. Naturally, citrus fiber contains no gluten. However, some citrus fibers are processed using equipment that may have been contaminated from gluten-containing foods. Therefore, it is important for the citrus fiber suppliers to guarantee that their citrus fiber is gluten-free. Citri-Fi citrus fiber falls under the threshold. As a result, it is safe for gluten-free formulator to use in food products.

Top 5 Facts about Citri-Fi® Upcycled Citrus Fiber

For the past 20 years, Fiberstar has been the original pioneer of upcycled citrus fibers which originate from the citrus juicing industry. This superior citrus fiber provides water holding, emulsification and added viscosity which are not equal to other citrus fibers on the market. Citri-Fi® is produced using a clean process free from chemical modifications which supports a clean label. Not only does this citrus fiber contribute dietary fiber, but it also provides multiple functionalities that improve the stability, texture and mouthfeel of a variety of food and beverages.

The True Citrus Fiber Pioneers – Fiberstar, Inc.

The Fiberstar team takes pride in being the upcycling citrus fiber forerunners. For over 20 years, Fiberstar’s expertise revolved around creating value-added products from plant-based fibers, specifically citrus-based fibers. This technology evolved years before other food ingredient companies jumped on the bandwagon after noticing the value that citrus fiber brings to the food and beverage market.

The 20-year mastery in citrus fiber technology and dedicated passion built a solid foundation for converting side streams into value-added ingredients. Because of this, Fiberstar produced a line of citrus fibers that fit today’s paradigm – clean label, fiber enhancement, sustainability and cost savings. For instance, Citri-Fi citrus fiber supports a clean label and uses a clean process. The process preserves the fibrous content which contributes fiber to food and beverages. As a result, citrus fiber provides water holding and emulsification which aids in extending pricey foods like tomato paste, egg and animal meats to create cost savings.

After witnessing the value of citrus fiber when the clean label and upcycled trends surfaced, other ingredient suppliers followed suit by adding a citrus fiber to their portfolios. In the end, the industry recognizes Fiberstar as one of the first to put citrus fiber on the map in the food ingredient world.

Citrus Fibers are not Created Equal

Today, the market offers several citrus fibers. However, not all citrus fibers are created the same. Citri-Fi originates from byproduct of the citrus juicing industry. This upcycled citrus fiber’s highly efficient process is free of chemical modifications and solvents which keeps native pectin intact how Mother Nature intended. Thus, the intact pectin creates the superior functionality – water holding and emulsification. And the neutral flavor allows formulations to use higher levels if needed without flavor impact.

Other citrus fiber suppliers pull from their own pectin extraction which is subjected to solvents and potentially other chemicals. In other words, this process is not free of chemical modifications. The pectin is typically stripped in these processes leaving behind a residual amount which limits its functionality. This negatively affects the citrus fiber’s water holding capacity and emulsification power. Depending on the residual pectin present, some suppliers add pectin back to restore the full functionality which is an added step in the process. Additionally, other processes may not minimize the bitter notes that typically accompany citrus peel. As a result, these citrus fibers are limited to non-sensitive food applications.

Two Decades of Upcycling: Citri-Fi Citrus Fiber

Fiberstar’s technology and business started by creating and selling an upcycled citrus fiber over 20 years ago. This took place years before upcycled or sustainability became center stage topics. Though upcycling began life as a way to recoup dollars from the business decades ago, it was not until now when upcycling entered the limelight. This market asking for a circular economy with minimal environmental impact or zero waste spearheaded this. Fiberstar's upcycling model occurred before its time. And because of this, the company's expertise in upcycling spurred several product launches thru the years solving the market’s toughest formulation challenges. These ranged from oil, fat and egg reduction, plant-based meat textures, consumer friendly labeling and tomato paste extension.

Clean & Natural: The Process to Labeling

Clean label continues to be a hot topic today. However, clean goes beyond just the labeling. This subjective term also relates to how food is grown, harvested and processed. In the citrus fiber world, this equates to how citrus fiber is procured and re-purposed to benefit the market. As mentioned, Citri-Fi is produced from byproduct of the citrus juicing process. The spent fiber is then refined further by using methods free from chemical modifications and solvents. Other citrus fiber producers capture their citrus fiber from pectin extraction which typically uses solvents and other chemical modifications.

Citri-Fi is truly a clean upcycled citrus fiber from processing to the final product. Labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the natural market. In addition to the clean story, this citrus fiber is non-GMO, allergen-free and contains no E-number. USDA certified organic citrus fiber, Citri-Fi 400, is now available.

Citrus Fiber is Multi-functional and Fiber Enhancing

Because citrus fiber contains the words "fiber", the market assumes that its primary role points to fortifying foods. However, different types of dietary fibers exist in the market. Some fibers fortify foods. And some of these dietary fibers provide prebiotic effects used to improve digestive health. Alternatively, some fibers deliver functional benefits in addition to fiber enrichment. For example, Citri-Fi provides water holding, emulsification and added viscosity.

These multi-functional upcycled citrus fibers, when used less than 1%, improve the stability, texture and nutrition of a variety of food and beverages. For instance, in baked goods Citri-Fi improves moisture retention which enhances the perception of freshness over time. Also, this natural fiber can reduce eggs, oil and/or fat while maintaining the full-fat mouthfeel. In sauces, Citri-Fi creates stability and improves the texture. For example, Citri-Fi extends tomato paste up to 25% while maintaining the natural tomato-like texture. And in plant-based beverages, this upcycled citrus fiber improves the full-body mouthfeel and stability without using other gums and stabilizers. In the end, Citri-Fi is a versatile multi-functional citrus fiber that improves dairy, dressings, processed meats, frozen foods, beverages, dairy alternatives and meat substitutes.

For more information about Citri-Fi citrus fiber or to order a sample please contact us.

Organic Citrus Fiber: Nature’s Upcycled Food

The organic food market, including processed foods, continues to grow each year. Food ingredients making up processed foods undergo a rigorous review to be certified organic. Because of this, there are limited natural ingredient options on hand. Citri-Fi® 400 organic citrus fiber is one of very few citrus fibers available. This citrus fiber provides high water holding and emulsification properties which makes it key to creating organic foods with shelf stability, great taste and natural texture.

The organic food market exploded over the past few decades. What started with a heightened demand for organic fruits and vegetables expanded into other categories such as canned foods, bakery flours, sauces and spices. According to the Organic Trade Association (OTA), the U.S. organic food sales in 2020 grew 12.8% to a new high of $56.4 billion. And about 6 percent of the food sold in the United States was certified organic. However, the U.S. is not alone with demanding more organic foods on the market. This trend streams across the globe in other regions like Europe and Asia Pacific.

Organic food sounds healthy and wholesome, but what does this term actually mean? And why is the status important in consumers’ minds? First off, in the U.S., the term “organic” is governed by the USDA organic standards. These standards include methods that support the cycling of resources. For example, USDA organic means ecological balance and conservation of biodiversity. It forbids the use of synthetic fertilizers, irradiation treatments and genetic engineering. This protocol is important to consumers who value the environment and the ecological system. Consumers also assume they are not only bettering the world around them but their bodies too. Many believe that eating organic equates to healthier choices like consuming foods containing organic citrus fiber.

Certified organic foods go thru a rigorous approval process. Food products like fresh produce are not the only foodstuffs certified. For instance, processed foods also undergo similar validation processes. The food ingredients that make up the processed foods such as savory sauces or baked breads are required to be certified USDA organic before food products can make the claim. Food manufacturers can use permutations of the organic claim depending on how much of the finished product contains organic ingredients.

Formulating with Organic Food Ingredients

Formulating organic processed foods can be challenging. Product developers work with a set of parameters such as clean label and natural when creating new organic food products. Many food ingredients that are certified organic and considered clean label, such as some starches and food gums, have limited functionality. As a result, this impacts food product’s shelf stability, taste and texture.

However, today, new functional ingredients are emerging such as organic citrus fiber. This clean label fiber, Citri-Fi 400, is one of very few certified organic citrus fibers available on the market. What makes citrus fiber so special? First off, not all citrus fibers are created the same. Some citrus fibers go thru chemical processes using solvents to strip away impurities. However, this also affects the functionality. Citri-Fi 400 is byproduct from organic citrus fruit processing. This upcycled ingredient goes thru a process free from chemical modifications which preserves the intact native pectin. As a result, this organic citrus fiber provides high water holding and emulsification.

Organic Citrus Fiber & Food Application Use

These functional benefits improve a variety of food products including meat substitutes, dairy alternatives like plant milks, fruit preparations and sauces. For example, in meat substitutes, Citri-Fi 400 at 0.5% - 2.0% binds water and oil to produce the juicy texture and freeze/thaw stability. In plant-based milks using oat, almond, soy or rice bases, this organic citrus fiber at 0.1% to 0.4% improves viscosity and generates a more natural mouthfeel. When product developers create fruit preparations, Citri-Fi 400 at 1.5% to 2.5% can extend pectin and create improved textures. And this natural fiber at 0.2% to 1.0% thickens, stabilizes emulsions, and/or reduces egg content in a variety of sauces, dressings and condiments.

Besides the functional benefits, this USDA certified organic Citri-Fi 400 comes in several particle sizes. The plant-based fiber series is non-GMO and clean label. For instance, labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural markets. And this fiber does not carry an E-number which benefits regions like Europe.

For more information about the new Citri-Fi 400 organic citrus fiber line, please contact us!

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Uncategorized

Citrus Fiber Powder: Top FAQ in 2024

What is citrus fiber powder and why use it?

What are the benefits of using citrus fiber powder?

Is citrus fiber an ultra-processed food (UPF)?

Is citrus fiber a food additive?

Is citrus fiber gluten-free?