Dressings, Sauces, Condiments - Citri-Fi Citrus Fiber Creates Stability, Natural Emulsifier, Creamy Texture, Clean Label

April 15, 2024

Dairy Alterantives, Dressings, Soups & Sauces

Plant-based Dips: A Party Game Changer

A party is not complete without an assortment of flavorful dips to dress up the chips. In the past, the best party hostess would fan out the traditional guacamole, salsa and ranch. But, over the years, the dip category exploded into a medley of options. As a result, party planners now can offer a variety of plant-based dips including hummus, queso and tzatziki. These vegan dips are made dairy-free using different legumes, nuts or vegetables as bases.

Though plant-based dips can simulate dairy-based dips texture, taste and shelf-life, they too come with similar challenges. For example, water loves to migrate out of foods during shelf-life. Water separation looks like pooling on the top of the dip which is not preferred amongst consumers. If the dip does not contain ingredients that naturally bind the water and/or oil, then the product risks water separation which can affect the texture and taste over time.

Conventional Stabilizers: Pros and Cons

Many of these vegan dips require stabilizers to minimize the water separation. These stabilizers range from food gums, modified starches and other plant-based fibers. However, each of these ingredients have their own pros and cons. For instance, food gums bind the water efficiently. Yet, depending on the food gum, developers run the risk of creating gummy or slimy textures. Modified starches are another common viscosifier used in plant-based dips since they are low pH and heat stable. However, they too if not used correctly, can create pasty textures.

Plant-based fibers are another popular alternative to food gums and starches. However, depending on their composition, some of them contain large amounts of insoluble fiber. Because of this, the insoluble fiber may create a gritty texture especially at higher usage levels. On the other hand, one plant-based fiber that contains equal amounts of soluble and insoluble fiber is Citri-Fi. Citri-Fi is a citrus fiber which is produced from byproduct of the citrus juicing process.

Plant-based Dips Meet Plant-based Citrus Fiber

However, not all citrus fibers are created the same. Citri-Fi is produced using a patented process free from chemical modifications. Other citrus fibers on the market are byproducts of the pectin extraction process. Though considered an upcycled product, the material typically involves solvents and possibly other chemical modifications. The Citri-Fi citrus fiber's composition is left untouched like Mother Nature intended resulting in large amounts of native intact pectin. This high pectin content gives Citri-Fi its enhanced level of functionality – water holding and emulsification. Some citrus fiber suppliers add pectin back into their citrus fiber to achieve similar functionality.

Citri-Fi citrus fiber, specifically the new 600 series, provides added viscosity. As a result, plant-based dip developers can thicken up the dip by adding less than 1% of this citrus fiber while maintaining a natural texture. Additionally, the water binding capabilities minimizes water separation over shelf life which prevents surface pooling.

Typically, Citri-Fi is mixed in with the dry ingredients before being added to liquids. However, this upcycled citrus fiber can also be dispersed in oil first before water is added. If high shear is available, Citri-Fi can be added to the water first with strong agitation. This natural food ingredient provides similar benefits to other dressings, sauces and condiments. The low pH and heat stability makes it a go-to ingredient when creating high quality food products. Citri-Fi is also non-GMO Project certified, allergen-free and gluten-free. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural markets. Now, the Citri-Fi 400 series, which is USDA certified organic, is available. The 400 series is ideal for organic plant-based dips.

Endless Plant-based Dip Innovations

Now that plant-based dips continue to grow in popularity due to their health halo, formulating options are endless. Dips can be made from about any vegetable or fruit. Some of the recent innovations include using cauliflower, zucchini and legumes as bases. Another hot trend is hot and spicy profiled dips. Many dips are emerging using different plant bases with a twist of chipotle, habanero or other spicy peppers. Lastly, clean label will continue to drive new product launches in this category. Many of the cheaper dips are created using a significant amount of oil and stabilizers. Keeping labeling simple and clean is on top of every consumers mind especially when it comes to any plant-based foods and beverages.

Dips and Spreads the Good Word – Citrus Fiber

Hosting a party is not complete without a smorgasbord of dips and spreads to go with your chips and crackers. Dips range from dairy-based like sour cream to bean-based like hummus. Over the past few years, this category experienced a surge of innovation. For instance, the clean label movement spurred many foods to contain more natural ingredients with shorter listings. The plant-based trend drove new innovation in dairy-free or dairy alternative options. And to minimize consumer fatigue, new flavors and seasoning options emerged including bold ethnic flavor profiles.

Challenges in Dips and Spreads Formulations

Despite the popularity of dips and spreads, they do face their own set of challenges behind the scenes. For example, some of these dip ingredients are encountering availability issues. Typical shortages affecting dip formulations include workhorse food ingredients like starches and food gums. However, replacing these stabilizers pose a challenge since many functional ingredients have their limitations. Because of this, product developers explore a systems approach to replace one ingredient.

Another challenging area involves dairy-free or dairy alternative dip formulations. For instance, dairy proteins in conventional dips bind water and emulsify. In dairy-based dips, the water releases over time causing syneresis. As a result, stabilizers such as starches and food gums are typically incorporated. However, some of these ingredients risk food labeling issues – not consumer friendly.

Dipping into the Citrus Fiber Solution

Another option is to use alternative functional ingredients like citrus fiber. However, not all citrus fibers are created the same. Today, the market offers several citrus fibers which differentiate themselves by their raw material, composition and their processing. Some citrus fibers provide limited functionality due to low pectin content making them more fit as a fortifying dietary fiber. Other citrus fibers stem from byproduct of the pectin extraction process. Because of this, they are exposed to solvents and potentially other agents to make the finished product.

Alternatively, Citri-Fi citrus fiber is produced from byproduct of the citrus juicing process using a process free from chemical modifications. This natural process preserves the citrus fiber’s composition how nature intended. Citri-Fi contributes over 70% dietary fiber with almost half containing soluble fiber in the form of native intact pectin. The natural composition and process opens up the fiber to provide high water holding and emulsification properties. This dual functionality creates high quality natural dips and spreads.

Citrus Fiber Usage Guidelines Spread

Citri-Fi 100 product line’s low usage level, less than 1%, binds the water and provides emulsification properties if oil or fat are present. Typically, this natural ingredient is added to dry ingredients before the liquid phase. This helps with uniform dispersion. If high shear is available, product developers can add the Citri-Fi to water under agitation. Lastly, this citrus fiber can be mixed into oil first before mixing with water to create an emulsion.

For example, Citri-Fi can be used between 0.3% and 0.7% in dairy-free dips containing plant-based protein bases to bind up loose water. This minimizes syneresis over shelf-life. Another potential dip application entails product developers trying to extend dip ingredients for cost savings. For instance, in hummus dips, garbanzo bean (chickpea) bases or tahini can be extended using Citri-Fi citrus fiber to help reduce costs. Typically, garbanzo beans bind water and emulsify naturally. However, these functionalities lessen with reduced levels.

Citrus Fiber: Clean Label and Available

Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the natural markets. This upcycled ingredient is also non-GMO project certified, allergen-free and gluten-free. And because Citri-Fi has no e-number, regions like Europe benefit from using it in E-free food and beverages. In addition, Fiberstar just recently launched the USDA certified organic version – Citri-Fi 400 series. This new organic product line provides similar functional benefits – water holding and emulsification properties – to the flagship 100 series.

For more information, please contact us.

Starch Replacement & Food Gum Extender using Citrus Fiber

Your local restaurant bellied up. Your favorite sneaker size is backordered for months. However, the world did not end. You can still purchase toilet paper. The pandemic’s aftermath affected supply chains globally which touched almost every commerce sector including the food industry. Lock down and affected employees caused operations to cease or slow down. Because of this, food production trickled, and seaports became congested which led to a trade imbalance. As a result, food ingredient availability, especially ones importing into the U.S. like certain starches and gums, quickly tightened. In the end, food manufacturers scrambled to find alternatives including starch replacements.

Starches and food gums are the work horses when it comes to creating stable and high-quality processed foods. Without these, foods subjected to harsh processing conditions, handling and shelf stability are typically negatively compromised. For instance, without starches and/or gums, water separation or syneresis occurs in yogurts. Dressings and sauces separate. And frozen desserts like ice cream form ice crystals during storage which leaves you with a sandy mouthfeel.

New Functional Stabilizer for the Formulating Tool Kit

Although starches and gums are top-of-mind for most food manufacturers, there are other solutions available in the market such as citrus fibers. One example includes Citri-Fi citrus fiber. This natural, upcycled functional fiber is created from byproduct of the citrus juicing industry. The process is free from chemical modifications. Many confuse citrus fiber with fortifying fibers. Citri-Fi provides dual functionality – high water holding and emulsification – at very low usage levels (<1%) unlike fortifying fibers. In addition, Citri-Fi’s high pectin content and its ability to increase viscosity with high shear also differentiates itself from other citrus fibers in the marketplace. Because of this, Citri-Fi can be used to extend or replace certain starches and gums like locust bean gum/carob bean gum in a variety of food applications.

For instance, in dairy products like yogurts, cottage cheese and cream cheese spreads, Citri-Fi, when used between 0.2% and 1.0%, minimizes syneresis and improves texture. In ice creams, this natural citrus fiber reduces ice crystal formation while creating a smooth and creamy mouthfeel. Also, starch replacement or extension is an option with this highly functional citrus fiber.

Citrus Fiber Solution and Perks

And since Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour, manufacturers inadvertently clean up their label declarations which is a bonus. Citri-Fi is non-allergenic, gluten-free and non-GMO Project certified. And since this natural ingredient has no e-number, it resonates well in the European regions.

For more information in how to extend or replace starches and/or food gums, please contact us or request a sample.

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Tag: dips