Processed Meats

Citrus Fiber in Clean Label Processed Meats

Citri-Fi® citrus fiber provides high water-holding capacity in meats and emulsion stability which are key in creating high quality clean label processed meats. For example, this clean label meat ingredient improves yields, reduces purge and increases juiciness in meat products.

Yield Improvement in Processed Meats

Citri-Fi citrus fiber provides high water-binding. As a result, marinade injected poultry products hold onto more water, hence increasing yields. Also, this increased cooking yield lends itself to juicy and succulent texture that consumers expect. And, this natural meat ingredient reduces purge loss which provides cost savings to the meat processors. Because of these functional benefits, Citri-Fi can extend or replace food starches.

Cleaning Up Food Labels: Phosphate Replacement in Meats

Because Citri-Fi citrus fiber holds onto significant amounts of water, this clean label meat ingredient can be used to replace phosphates. For instance, Citri-Fi can be used with other water-holding ingredients such as carrageenan and/or natives starches to replace phosphates in poultry products. As a result, these combinations not only replace phosphates but also improve meat food labeling. For instance, Citri-Fi's labeling options within meat and poultry include citrus flour or dried citrus pulp.

Another popular way to remove phosphates is to use Citri-Fi citrus fiber in conjunction with sodium carbonate in meat products. Being that sodium carbonate relaxes the animal muscle, Citri-Fi binds more water. As result, this combination is a solution for improving yields in meats and enhancing juicy texture.

Citri-Fi citrus fiber provides the following benefits in processed meats such as meat emulsions, emulsified meat products, ground meat, meat fillings, injected whole muscle, kebabs, gyros, low-fat meats and high-fat meats.