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Tag: clean label

contributes fiber, fat binders, fat mimics plant-based, fibrous chew, improved texture, juiciness, meat alternative ingredients, meat analog formulation, methylcellulose alternative, moisture retention, natural binder, plant based meats, plant based meat analogs, shelf life stability, stabilize fat, gluten-free vegan ingredients, hybrid meat product development, plant-based texture
August 19, 2020
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Meat Substitutes

Meat Substitute Foods: Creating Clean Labels using Citrus Fiber

Creating clean label meat substitutes is possible by using natural ingredients like citrus fiber which holds a lot of water to enhance juiciness, serves as a natural emulsifier and creates the meat-like appearance and texture that consumers expect when eating plant-based meats.

Meat substitute food products popped up in the market like the color neon in the 1980’s. However, unlike neon which faded as fast as it illuminated the fashion world, plant-based food products are now the new normal. Environmental and health concerns steered meat alternatives into the food industry limelight. Because of this, plant-based is a long-term life style choice among consumers. And, this new lifestyle translates into cleaner food labels.

To create meat substitutes that simulate their animal counterparts, food manufacturers use a variety of ingredients. For instance, some of these ingredients include fibers, starches, gums and other stabilizers in addition to plant-based proteins. On the other hand, some ingredients like methyl cellulose quickly emerged as the go-to ingredient in formulators' tool boxes. One of the main benefits is its multi-functionality despite its labeling concerns.

However, today, new natural functional ingredients are available. For example, Fiberstar offers several solutions which create high quality meat substitute foods with cleaner labels.

Citri-Fi® TX Citrus Fiber Builds Texture in Meat Substitutes

The company launched the new Citri-Fi TX10 citrus fiber. This natural ingredient’s large particle size simulates texturized vegetable protein (TVP) when building appearance and texture. For instance using between 1% to 3% allows formulators to create meatier texture while benefiting from the cold binding properties that may be lacking in formulations. And in some instances, developers do not need to use gluten which is a typical binding agent.

Citri-Fi TX10 labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label markets.

Cleaning Labels using Citri-Fi Citrus Fiber Solutions

Another break-thru includes the use of citrus fiber in addition to other natural ingredients to displace methyl cellulose in vegan meats. The Citri-Fi 100 citrus fiber series not only holds large amounts of water but also serves as a natural emulsifier. Due to its insoluble and soluble fiber matrix which contains high levels of intact pectin, this natural ingredient creates emulsions that contribute to meat alternatives succulence. As a result, the meat-free products create the juicy sizzle during the cooking process.

This 100 series in conjunction with Citri-Fi TX10 works together to create the emulsion and meat-like texture that consumers expect in meat substitutes. In addition, these two products work synergistically with three natural solutions to help replace methyl cellulose. As a consequence, these solutions create consumer friendly food labels. The three solutions include ingredients such as starches, enzymes, alginates or gellan gum.

To learn more about these potential clean solutions, please contact Fiberstar technical support team at techsupport@fiberstar.net. The team will cut the development time by recommending the ideal system and demonstrate how to create high quality healthy vegan meat products via technical service, tutorials and videos.

Additional Information

NEW Texturizing Citrus Fiber: Citri-Fi® for Meat Alternatives

Meat Alternatives and Citrus Fiber FAQ

https://www.fiberstar.net/aiovg_videos/citrus-fiber-replace-methyl-cellulose-meats-video/

Meat Alternative Ingredients: Top 5 FAQ About Citri-Fi® TX

 

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Frozen Foods: Ice Cream, Frozen Meals, Sorbets: Citri-Fi Citrus Fiber Binds Water, Freeze/thaw Stability and Reduces Ice Crystal Formation
June 2, 2020
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Frozen Foods

Natural Ice Cream using Citrus Fiber

Citri-Fi® citrus fiber provides water holding and emulsification properties that benefit natural ice cream. This ice cream ingredient replaces chemical emulsifiers and stabilizers which shortens and cleans up food labeling. Moreover, Citri-Fi minimizes ice crystallization during storage. As a result, frozen desserts using citrus fiber maintain a smooth texture and full body. 

Ice cream is one of those foods that puts a smile on anyone's face around the world. Since its invention, this frozen dessert turned into many shapes, forms, flavors and textures. And thru the years, mass production, storage and shipping allowed many smiling faces around the world to enjoy this treat. However, today, consumers in some parts check labels before dipping the spoon. As a result, ice cream manufacturers gravitate toward clean label ingredients to create more natural ice creams. Yet, is this possible if chemical emulsifiers and stabilizers were originally used to create ice cream more tolerable to transport, handling and storage conditions?

Citri-Fi Citrus Fiber in Natural Ice Cream 

To clean up food labeling declarations, manufacturers seek out natural ice cream ingredients that provide functionality. For instance, Citri-Fi citrus fiber provides high water holding and emulsification properties that create high quality frozen desserts like ice cream. As a matter of fact, this natural citrus fiber creates clean label ice creams by replacing chemical emulsifiers and/or stabilizers. Because of this, labeling contains a shorter and simpler statement. At low usage levels (0.3% to 1.0%), Citri-Fi 100M40 is easily added to the dry ingredients and mixed first.

Other Key Benefits in Natural Frozen Desserts

Citri-Fi also controls the ice crystal growth to prevent grainy textures. As a result, during storage, the ice cream maintains the full body and creamy mouthfeel without the ice crystals. Because of the freeze/thaw stability, this natural ice cream ingredient creates high quality frozen products over shelf life. In addition, depending on some formulations, Citri-Fi also reduces melt time.

Lastly, Citri-Fi also performs well in dairy-free ice creams or vegan frozen desserts. Since this natural citrus fiber binds water to control water migration, Citri-Fi maintains the smooth texture of dairy-free ice creams over storage time.

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April 16, 2020
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Processed Meats

Replace Phosphates in Meats: 3 Ways to Use Citrus Fiber

Citri-Fi® citrus fiber is a highly functional natural ingredient that can be used to replace phosphates in meats. At low usage levels and in conjunction with either starch, carrageenan or sodium carbonate, this natural citrus fiber improves yields, reduces purge and cleans up food labeling.

No preservatives. Chemical-free. Natural. All these terms sit in the lime light when it comes to describing clean label food products. And the meat and poultry category is no stranger to that. Consumers continue to demand cleaner and more natural meat products. However, removing phosphates is not an easy task. Phosphate is the secret sauce to create high yield poultry products that benefit both the producer and the consumer. Producers save money while consumers enjoy a juicy and succulent meal. Replacing phosphates in meats with natural ingredients appear to be a food science paradox. However, there are phosphate replacement solutions available.

The 3 Pillars: Natural, Meats and Citrus Fiber

Citri-Fi citrus fiber is produced using a patented process that opens up the fiber to create high surface area. As a result, this natural ingredient provides high water holding and emulsification properties. These functionalities are key in meat processing. Ultimately, Citri-Fi improves marinade injected poultry or chicken yields and juicy texture. At the same time, this natural ingredient reduces purge. Citri-Fi's labeling options include citrus flour or dried citrus pulp which resonate well in the natural markets.

The 3 Solutions: Starches, Carrageenan, Sodium Carbonate

One of the most common ways to replace phosphates in meats include using citrus fiber together with starches. Typically we recommend using a rice starch due to its small particle size. Given that Citri-Fi holds onto the water, the other water loving ingredients - starch- creates the viscosity and gel matrix during the cooking process to maintain high yields. Citri-Fi usage level ranges between 0.3% to 0.5%. And the rice starch usage level ranges between 0.3% to 0.8%.

Another phosphate replacement solution is to use citrus fiber in conjunction with carrageenan. Both water loving ingredients tend to hold onto the water during the cooking process to produce juicy and succulent poultry products. Again, Citri-Fi's usage level ranges between 0.3% to 0.5%. And the carrageenan's usage level ranges between 0.1% to 0.3%.

Lastly, citrus fiber and sodium carbonate work together to replace phosphates in poultry meats. Sodium carbonate relaxes the animal muscle to allow more water to bind. Meanwhile, Citri-Fi holds onto the water to maintain high yields and reduce purge in the meats. Here, Citri-Fi's usage level ranges between 0.2% to 0.4%. Studies show that injected poultry using Citri-Fi and sodium carbonate together improved yield by more than 4% versus poultry injected with no phosphates. Coincidentally, many meat processors already use sodium carbonate as a processing aid or for other purposes.

To learn more about the clean label ways to replace phosphates in meats, please check out our VIDEO or contact us.

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April 14, 2020
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Meat Substitutes

NEW Texturizing Citrus Fiber: Citri-Fi® for Meat Alternatives

Fiberstar launches a new texturizing citrus fiber, Citri-Fi® TX, which creates meat-like texture and provides cold binding in meat alternatives. And this new citrus fiber gives formulators the ability to remove gluten and other gelling and/or water absorbing ingredients to improve food labeling.

Fiberstar, Inc launches Citri-Fi® TX Texturizing Citrus Fiber which improves texture, quality and the eating experience of meat alternatives. Today, meat analog manufacturers continue the search for clean label ingredients to improve the eating qualities of their food products. However, some of the challenges they encounter include soggy or mushy texture, lack of juiciness and sub-par quality. Fiberstar works closely with customers to understand the formulating pitfalls. As a result, the team launched a new texturizing citrus fiber to the meat-free category.

Citri-Fi TX Texturizing Citrus Fiber Benefits

This new texturizing citrus fiber provides a few key benefits including meat-like texture, cold binding and clean label. For instance, the larger particle size lends itself to bind more water than gluten and other binders. As a result, it serves as a way to prevent the meat analog from turning soft and mushy during cooking. Also, it absorbs water through processing, storage and cooking. And the larger particle size adds a more meat-like texture with particulates similar to that of ground beef.

If manufacturers avoid allergens, Citri-Fi TX allows developers to replace gluten. This natural citrus fiber binds proteins together both during cold forming and cooking. In other words, Citri-Fi provides excellent cold binding. This attribute prevents patties from falling apart during the forming and cooking process. Because of this, meat alternatives require less gelling, binding and water absorbing ingredients. Please contact us about the technical bulletin available on gluten replacement in meat alternatives.

Citri-Fi TX's recommended usage levels range from 1% to 4%. The more citrus fiber used, less gelling and absorbing ingredients are needed in the formulation. And Citri-Fi TX's labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural food markets.

Other Meat Alternatives Citrus Fiber Solutions 

The workhorse Citri-Fi 100 series also improves meat alternatives. The 100 series provides natural emulsification properties which binds oil/fat and water. Due to this, formulators adjust the ratios of water and oil so that the amount bound or released during cooking targets the desired effect. Hence, the final product produces the juicy sizzle that consumers expect.

Citri-Fi 100 and Citri-Fi TX can be used in meat-free patty formulations to create meat analogs similar to their animal counterparts. Starting formulations, technical bulletins and technical support are available to help you launch in the market quickly. Please contact us to learn more!

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bakery texturant, bakery ingredient, bakery mix solutions, clean label emulsifiers, crumb softening systems, dough condition, dough rheology, egg replacement, fat replacer, gluten-free emulsifiers, high protein bakery, keto friendly pastry, low-carb baked goods, moisture retention, shelf life extension, softness enhancement, sugar reduction, vegan pastry formulation
March 27, 2020
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Bakery

Bettering Bakery Ingredients with Clean Label Citrus Fiber

Citri-Fi® citrus fiber's high water holding and emulsification properties improve a variety bakery products geared toward clean label, vegan, paleo and health and wellness markets. This clean label bakery ingredient's low usage level and natural labeling makes it an essential food ingredient when baking.

Creating clean foods, especially bakery products, have different meanings depending on the consumers. Some believe clean refers to the ingredient declaration. For example, food labeling should list recognizable ingredients and be short in length. On the other hand, others think clean defines health and wellness. As a result, many consumers adhere to specialty diets like paleo or vegan. And then there are consumers who see clean label as "free from". For instance, bakery products that are free from gluten or other allergens appeal to those who seek overall well-being. Regardless of the definition, bakery ingredients, such as citrus fiber, provide companies a way to create clean label bakery applications.

Clean Label Bakery Ingredients

Citri-Fi citrus fiber is a highly functional ingredient that provides high water holding and emulsification properties to bakery products. These bakery ingredients replace chemical emulsifiers while maintaining the structure and texture of baked goods. Also, this natural fiber improves perceived freshness over time because it delays the staling process. Because Citri-Fi label options include citrus fiber, dried citrus pulp or citrus flour, this bakery ingredient resonates well in the natural markets. Lastly, this citrus fiber's usage levels range from 0.2% to 1.0% which means less is more when creating high quality bakery products. To learn more about usage levels, check out the Bakery Application Guide.

Health and Wellness Baked Goods

Many bakers are converting their recipes to vegan due to the latest plant-based food trend. As a result, Citri-Fi citrus fiber is used in conjunction with other natural ingredients to replace animal fats or eggs. Its emulsification properties makes this an essential baking ingredient when creating better-for-you products. Moreover, the same emulsification properties also benefit gluten-free products. These "free-from" items tend to be dry and mealy due to the types of flours used. However, Citri-Fi helps to improve the moisture retention so that products remain fresher longer.

Additional Information About Formulating Clean Bakery

The below links are great resources to learn more about clean label baked goods and how Citri-Fi citrus fiber can help you create high quality bakery products. The Bakery Video Library is also an excellent resource.

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March 12, 2020
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Dressings, Soups & Sauces

Cleaning up Cream-based Foods using Citrus Fiber

Citri-Fi® citrus fiber improves cream-based foods by stabilizing oil and water (emulsification) and creating a rich and full body mouthfeel. Moreover, this natural ingredient improves labeling by replacing starches, gums and other chemical stabilizers.

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.

Citrus Fiber Functional Benefits in Creamy Foods

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.

Clean Label Benefits in Cream-based Foods

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.

Additional Information

Learn more about Citri-Fi's clean label benefits by checking out the following:

NEW VIDEO: Creamy Foods (Cottage Cheese, Cole Slaw, Cream Spreads)

Blog: Cream Fillings for Bakery: The Freezer's Princess

Frozen Desserts: Keeping them Creamy (Dairy Foods) 

BLOG: How to Make Clean Label Yogurt Using Citrus Fiber

BLOG: Warming up to Citri-Fi Citrus Fiber in Natural Soups

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October 31, 2019
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Dressings, Soups & Sauces

Warming up to Citrus Fiber in Natural Soups

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.

Scaling Up Soup

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.

Have questions or need a sample? CLICK HERE!

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October 31, 2019
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Citrus Fiber In the News

Snacks: Creating Better-for-You Foods

Improving Snack Foods using Citrus Fiber

There are many solutions sets when creating better-for-you snack foods. For instance, Citri-Fi natural citrus fiber reduces fat and/or oil content in snacks like cookies, biscuits and baked bars. This natural citrus fiber retains moisture which improves texture and quality over time. In addition, Citri-Fi cleans up labels in snack foods. Citri-Fi labeling includes citrus fiber, dried citrus pulp or citrus pulp which resonates well in the clean label market.

To learn more about how to create healthier snacks, read this article:

Snackfood and Wholesale Bakery: Formulation strategies for developing better-for-you snacks and baked goods

Have questions or need to order a sample: CLICK HERE!

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October 31, 2019
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Citrus Fiber In the News

Breaking the Myths about Fibers such as Natural Citrus Fiber

Myth #1: All Fibers are the Same

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!

Myth #2: All Functional Fibers are the Same

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.

Functional Fiber Benefits

Fibers like natural citrus fiber provide the following benefits in foods:

  • Meats: yield improvement, purge reduction, juiciness
  • Bakery: improved freshness over time, egg and/or oil reduction
  • Sauces: thickness, stability, pulp reduction
  • Beverages: thickness, mouthfeel, pulp reduction
  • Dairy: stability, emulsification, thickness
  • Frozen Foods: stability, ice crystal reduction
  • Pet foods: strengthening, binding,
  • Plant-based Foods: emulsification, moisture retention

Myth #3: If it is Functional, it Must be Used at Starch Levels  

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.

Myth #4: Functional Must Mean it is Not Clean Label

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.

Myth #5: Fibers Produce Grainy Mouthfeel or Taste Like Cardboard

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.

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October 31, 2019
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Dairy

Top 5 Things you Need to Know about Clean Label Yogurt

1. Yogurt manufacturers are cleaning up their label.

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.

2. Clean label is a global trend hitting all foods including yogurt.

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.

3.  There are a variety of stabilizers used in yogurts.

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.

4.  There are clean label stabilizers available in the market.

 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.

5.  Citri-Fi® citrus fiber in clean label yogurt is an ideal fit.

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.

Citrus Fiber Incorporation and Usage

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.

 

Have more questions or need a sample, Click Here!

 

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