Citrus Fiber in Frozen Meals and Foods
Citri-Fi® citrus fiber binds oil and water tightly which maintains freezer meals and frozen foods texture during heated reconstitution.
Natural Freeze/thaw Stability for Cleaner Food Labels
Because of citrus fiber’s composition, this natural ingredient provides excellent freeze/thaw stability. Water and oil are bound and not released during harsh food processing conditions and storage. And this citrus fiber replaces starches, gums and other stabilizers to clean up food labels in freezer meals.
For instance, Citri-Fi provides natural emulsification properties to frozen sauces to prevent separation during re-heating. Also, this citrus fiber binds water to improve the texture of frozen breads especially gluten-free baked items. As a result, the gluten-free breads retain the moisture over time improving the perception of freshness in ambient conditions.
Citri-Fi citrus fiber also minimizes ice crystals from forming in frozen foods such as ice cream. As a result, these products preserve the smooth and creamy texture over time that consumers enjoy.
Superior Food Quality After Reheating
This natural citrus fiber maintains the food’s high quality during and after heat reconstitution. As a result, frozen or refrigerated foods preserve the great eating experience that consumers expect after re-heat.
Another benefit includes minimizing blow-out in wrapped or enrobed frozen foods. When used in the filling, Citri-Fi binds the water and oil tightly. For this reason, the filling is less likely to blow out of the food during the re-heating or cooking process.
Citri-Fi citrus fiber provides the following benefits in frozen meals and foods such as bakery, egg-based foods, egg rolls, meats, pasta, prepared sandwiches and wrapped and enrobed foods:
- Emulsification
- Freeze/thaw stability
- Improved texture
- Reduce ice crystal formation
- Reduced separation
- Reheat stability
| Food Application | Citri-Fi Product | Target Benefits | Recommended Usage Level |
|---|---|---|---|
| Bakery | 100FG | • Freeze-thaw Stability • Reheat Stability | 0.20% - 1.00% |
| Eggs | 100FG | • Freeze-thaw Stability • Reheat Stability | 0.20% - 1.00% |
| Egg Rolls | 100FG | • Freeze-thaw Stability • Reheat Stability | 0.20% - 1.00% |
| Ice Cream (Hard Pack) | 100M40, 600M40 | • Emulsion Stability • Thickener | 0.25% - 1.50% |
| Ice Cream (Soft Serve) | 200FG, 600FG | • Fat Reduction • Freeze/thaw Stability | 0.25% - 0.75% |
| Meats | See Meat Section | • Freeze-thaw Stability • Reheat Stability | 0.20% - 1.00% |
| Pasta | 100FG | • Freeze-thaw Stability • Reheat Stability | 0.20% - 1.00% |
| Prepared Sandwich | 100FG | • Freeze-thaw Stability • Reheat Stability | 0.20% - 1.00% |
| Wrapped/Enrobed | 100FG | • Freeze-thaw Stability • Reheat Stability | 0.20% - 1.00% |
