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Bakery Foods: Citri-Fi Citrus Fiber Improves Moisture Retention, Emulsification and Freshness also Gluten-free - Bread, Cookies, Muffins, Cakes
May 19, 2021
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Bakery

Bakery Ingredients: 5 ways to use Citrus Fiber

Many bakery ingredients in the industry provide single functionalities to baked goods. On the other hand, natural ingredients like Citri-Fi® citrus fiber provide water holding and emulsification which benefit a variety of bakery items. Bakers gravitate to Citri-Fi for its ability to create baked items that maintain freshness over time which is the gold standard in quality. And due to its natural emulsification, this citrus fiber is the ideal solution to replace certain emulsifiers to clean up labels. Other key areas include plant-based, gluten-free, egg and oil reduction and bakery fillings.

Creating bakery foods is a combination of art and science. Where else can an elbow test measure viscosity or a handful means a cup? Although measuring methods produce the perfect loaf or muffin, bakery ingredients play an equally important role especially on a mass scale. For instance, bakers use additional ingredients not commonly used in home baking to preserve the baked good’s quality during post production, handling and storage.

Citri-Fi is an upcycled natural citrus fiber created from byproduct of the citrus juicing process. This natural ingredient provides high water holding and emulsification properties which benefit a variety of baked goods. For example, citrus fiber offers the following five ways to create stellar bakery items.

1) Moisture Retention and Improve Freshness over Shelf-life

Citri-Fi’s number one use in baked goods is moisture retention. This citrus fiber’s high surface area and high intact pectin content locks in the water. Over time, the native starch slowly releases the water which is then bound to the citrus fiber. Because of this, the natural occurring gluten and citrus fiber retain the moisture which results in the perception of freshness over time. In this case, less is more. At low usage levels, 0.3% to 1.0%, Citri-Fi can be incorporated into the baked good with additional water to improve the overall texture and organoleptic properties.

2) Emulsifier Replacement in Baked Goods

Mass produced breads typically use some sort of emulsifier to improve loaf volume and create softer crumb. However, some emulsifiers such as mono and diglycerides, lecithin, DATEM and SSL are not perceived to be clean label bakery ingredients. And some emulsifiers are considered allergens like those that originate from soybean. Yet, the market offers very few natural replacements.

Citri-Fi at low usage levels, 0.5% to 1.0%, replace lecithin or mono and diglycerides in baked goods while maintaining the shelf-life and eating qualities. This citrus fiber's allergen-free and clean label status makes this attractive. Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour. These labeling options resonate well in the natural and clean label markets. Please contact us to learn more about our emulsification study which compares Citri-Fi’s superiority over other emulsifiers in the marketplace.

3) Plant-based and Gluten-free Specialty Markets

Gluten-free formulating still exists today. Regardless, the prevalence of certain conditions (e.g. Celiac disease, autoimmune, autism, etc.), drive the need for allergen-free formulating. Gluten-free requirements affected the bakery category the most. As a result, gluten-free and allergen-free bakery goods flooded the market over the last 20 years. However, allergen-free formulating comes with a set of challenges. For instance, many of the base flours do not retain moisture well to keep the structure soft and tender over time. Because of this, bakers prefer natural ingredients such as citrus fiber to bind the water. As a result, the allergen-free bakery items maintain the sense of freshness over shelf-life. Without additional ingredients, these type of bread products would suffer with limited shelf-life and stale texture.

Currently the hottest lifestyle trend, plant-based eating, hit the market quickly. The growing demand is driving bakers to remove animal byproducts such as fats and eggs from their formulations. Once again, this delta creates a slew of challenges for the baker. However, functional bakery ingredients like Citri-Fi can aid in creating high quality and organoleptic pleasing baked goods when animal byproducts are substituted out with other ingredients. Citri-Fi complements the baking system to provide the additional water holding and emulsification properties which are typically compromised when other hydrocolloids or fibers are used to replace animal byproducts.

4) Egg and Oil Reduction Bakery Ingredients

Reducing egg and/or oil requests often pop up. In some regions, formulators reduce these ingredient as a cost savings strategy. In other markets, reducing egg and/or oil improves the nutritional profile of foods. Due to Citri-Fi’s high water holding properties, this natural citrus fiber is essential in creating the moist texture typically when egg and/or oil are present in the formulation. And the natural emulsification properties of the citrus fiber mimics its counterparts to maintain high quality texture. Ultimately, Citri-Fi can reduce egg and oil in bakery formulations while still providing the full-fat mouthfeel which consumers expect.

5) Bakery Filling Texturant and Stabilizer

Many challenges arise when working with bakery fillings. In baked products, fillings need to tolerate the heating and handling while still providing functionality before, during and after the baking process. Since some fillings are low in pH, this too creates an environment where functional bakery ingredients break down. Hence, several factors affect fillings when creating a natural texture.

Citri-Fi citrus fiber’s multi-functional properties tolerate heat and low pH conditions. For instance, this functional ingredient creates natural textures in fruit-based fillings in low and high pH conditions. Citri-Fi can be used “as-is” to generate the gelling textures in high Brix and low pH systems. At the same time, this natural citrus fiber also can generate gelling textures in low Brix and low pH systems. Please contact us to learn more about this new technology.

Another key area where Citri-Fi improves bakery is in filled baked goods. This natural citrus fiber’s high water holding capacity binds the water to prevent blow-outs during the baking process.

There are multiple areas where Citri-Fi citrus fiber benefits bakery products due to its multiple functionalities. Bakers gravitate to this ingredient due to its ability to create freshness over time versus other ingredients, its emulsification properties and its clean label status.

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Plant-based Milks - Citri-Fi Citrus Fiber Stability, Clean Label, Natural Creamy Mouthfeel Meat Substitutes: Citri-Fi Citrus Fiber Replaces Methylcellulose, Creates Meat-like Texture and Improves Juiciness
May 4, 2021
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Citrus Fiber In the News

Plant Based Ingredients: CEO State of the Business Interview

The plant based foods market exploded in the past few years demanding more plant based ingredients like Citri-Fi® citrus fiber. This interview with John Haen, President and CEO of Fiberstar, Inc. dives into how Fiberstar entered this hot arena and explains how success has shaped the business today in this exciting market.

1) Who is Fiberstar and what does your company offer to the food ingredient marketplace?

Fiberstar, Inc. manufactures and sells Citri-Fi citrus fiber, which is an upcycled, plant based ingredient produced from byproduct of the citrus juicing industry. The patented process, which is free from chemical modifications, opens up the fiber to create high water holding capacity and emulsification properties. This highly functional fiber improves stability, texture, and nutrition in a variety of food and beverages.

From the beginning, Fiberstar pioneered citrus fiber technology. The clean process and dual functionality differentiated Citri-Fi from other plant based ingredients in the marketplace. With this in mind, less is more when using Citri-Fi citrus fiber. At low usage levels (<1%), this citrus fiber provides multiple functionalities unlike other stabilizers and texturants available.

2) Is Fiberstar, Inc. in the plant-based foods space? If so, for how long?

Fiberstar has worked in the plant-based foods space since the creation of the company in the 1990’s. Because of Citri-Fi’s plant-derived raw material and final product, it was a perfect fit for some of the earlier plant based applications such as veggie patties. Citri-Fi provided binding and improved the texture. At that time, this was a niche segment. Most of the products launched into the market targeted vegan and vegetarian consumers. And clean label was not a pressing need yet. Therefore, Citri-Fi was sold purely for its functional benefits. The fact that it was a clean label plant based ingredient was a bonus for manufacturers.

However, today Citri-Fi is used in a variety of dairy alternatives and meat substitutes globally thanks to the escalating demand for plant based foods.

3) Where did Fiberstar’s success start in the plant based food space?

Fiberstar’s success in this area started back in 2018 when meat alternatives entered the limelight. We worked with some companies from the beginning. However, vision, heavy investment and massive amounts of PR advertised this category as the next Silicon Valley of the decade. The movement took a step beyond veganism and targeted the entire population pivoting on environmental, animal cruelty and health & wellness factors. With the momentum behind the cause, many entrepreneurs and business owners jumped into the mix. As a result, Fiberstar began working with start-up companies, animal meat companies branching out into plant-based meats, food service, and well-established meat alternative market share leaders.

4) Why are Fiberstar’s plant based ingredients an ideal fit for plant based foods?

Citri-Fi citrus fiber’s high water holding and emulsification properties benefit both dairy alternatives and meat substitutes. For instance, in plant-based drinks, Citri-Fi’s increased viscosity in homogenized processing conditions creates smooth and stable beverages without the use of stabilizers or gums. As a result, manufacturers clean up their food labels to be more consumer friendly. In cultured products, Citri-Fi enhances the smooth texture and minimizes syneresis. In plant-based cheeses, both hard and soft, this natural citrus fiber provides emulsification to stabilize the base. And in frozen desserts, Citri-Fi minimizes ice crystal formation which improves the stability and smooth mouthfeel.

On the other hand, Citri-Fi also improves meat substitutes. Fiberstar offers the 100 series which provides emulsification and water holding. As a result, meat alternatives can use less saturated fats while still maintaining the juicy and succulent texture. Fiberstar also offers TX10, a coarser size. The TX10 creates meat-like texture and appearance. Its cohesive properties provides binding strength. And depending on the formula, Citri-Fi TX10 can replace gluten while keeping the patties intact before cooking.

Both the 100 series and TX10 when used together provide the wide range of functional benefits. Moreover, the Citri-Fi line can be used with or without methylcellulose to create high quality meat substitute products.

5) What innovations did Fiberstar recently launch in response to consumer demand?

Fiberstar’s most recent launch was the Citri-Fi TX10 texturizing citrus fiber. This new product line stemmed from multiple Customer requests. Creating meat alternatives with firm texture was an universal challenge. Though Customers used Citri-Fi for the water holding and emulsification, they still needed additional structure. Citri-Fi TX10 provided this and closed the gap.

6) Were there any challenges or hurdles that Fiberstar had to overcome?

Yes, there were hurdles selling into the plant based foods arena. For example, though meat substitute products existed for over two decades, the formulations grew more complex compared to the past. Formulators moved beyond soy protein or chopped vegetables and began using other plant based ingredients like proteins. Every formula required different stabilizers and binders. It was not a “one size fits all” solution. Customers needed a lot of hand-holding especially for those who were new to meat analogs. As a result, Fiberstar dedicated a team to focus on providing high quality technical support. The team created how-to videos, technical bulletins and starting formulations to help Customers leap frog some of the initial bench top testing.

7) What is your vision for the future and how will Fiberstar participate in this?

We definitely envision the plant based foods market growing exponentially globally. Currently, most plant based foods are created with just texture and quality in mind. Some criticize the food labeling as they tend to be long and sometimes loaded with many additives. The next generation of these plant based foods will steer towards cleaner labels. For instance, the food labels will be shorter and use recognizable plant based ingredients. As a result, Citri-Fi citrus fiber is perfectly positioned for this next generation of food products. Not only does this natural citrus fiber provide the dual functionality, but also, it will clean up label declarations. Since Citri-Fi's labeling options include citrus fiber, dried citrus pulp or citrus flour, they resonate well in the natural and clean label markets. And unlike some stabilizers and binders, Citri-Fi contributes dietary fiber which improves the nutritional statements.

Fiberstar will continue to develop new citrus fiber based products to meet the growing Customer needs in this plant based market. Creating the TX10 line was just one example of our dedication to evolving with this high growth area. We look forward to launching new products in the near future so that developers have a more robust and clean formulating tool box.

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Plant-based Milks - Citri-Fi Citrus Fiber Stability, Clean Label, Natural Creamy Mouthfeel
December 1, 2020
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Dairy Alterantives

Making Oat Milk using Clean Label Citrus Fiber

Oat milk is a rising star in the plant-based milk world. Making oat milk clean label can be challenging. Yet, clean label Citri-Fi® citrus fiber provides enhanced mouthfeel and stability when additional functionality is needed.

You know the saying, “there is a flavor for everyone”. This also applies to plant-based milks too. Today, the market offers a plant-based milk for everyone. Though almond milk remains the top contender in the plant milk world, other bases are making strides. For instance, oat milk continues to rise like a star due to its versatility, healthy halo reputation and creamy texture.

Some oat milks rely on stabilizers such as gellan gum to improve the texture and stability. However, many oat milks on the market depend on the beta-glucan innately tucked away in the oat itself to create high quality drinks. And that beta-glucan gives oats its heart healthy reputation.

Improving the Oat Texture with Citrus Fiber

Although the oat base creates desirable plant milk attributes, some milks require additional stability. However, at the same time, adding ingredients to oat milk while maintaining a clean label poses challenges. Like oats, Citri-Fi® citrus fiber contains native soluble fibers that provide high functionality at very low usage levels (0.1 to 0.4%). This citrus fiber’s intact pectin content contributes improved mouthfeel and additional stability.

Because Citri-Fi’s fiber expands in shear conditions, a single or double homogenization step will create thicker and smoother textures. From this, plant-based milk producers can optimize the oat and citrus fiber usage level to improve the texture and nutritional contributions. These superior characteristics sets this citrus fiber apart from others on the market.

For instance, this natural upcycled ingredient is created from byproduct of the citrus juicing industry. And because it is one of few citrus fibers that use a patented process free from chemical modifications, producers prefer its superior functionality. Its green existence complements any brand’s sustainable story. Additionally, Citri-Fi’s labeling options include citrus fiber, citrus flour or dried citrus pulp which all resonate well in the natural markets. As a result, producers making oat milk benefit from a clean label.

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Dairy Alternative: Citri-Fi Citrus Fiber Provides Natural Mouthfeel, Stability and Clean Label
October 27, 2020
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Dairy Alterantives

Plant-based Yogurts: Top Facts to Know

Today, plant-based yogurts are the next hot dairy alternative trend. However, at the same time, these products encounter many formulation issues. Citri-Fi® citrus fiber's high water holding and emulsification properties help create high quality dairy-free yogurts including minimizing syneresis, thickening texture and improving food labels.

Plant-based Yogurts Bases – Old and New

Years ago, the only non-dairy yogurts found on the grocery shelves ranged from soy to rice based. However, today, this expanded into a variety of options. Other dairy-free bases moving up in rank include: almond, coconut, hemp, cashew and oat. Moreover, plant-based yogurts now reside next to their animal-based counterparts in the grocery store. As a result, this gives consumers an opportunity to try something new or use these products as a gateway to a plant-based lifestyle. In the end, plant milks will provide the segway into dairy-free yogurts. As a result, new plant milk bases such as lupin, flaxseed or sesame seed will cross over into this category.

Typical Issues in Creating Non-Dairy Yogurts

If you make your own yogurt at home, you know that dairy yogurts are relatively easy to make due to the dairy-based proteins innately present in milk. However, making dairy-free yogurts turns into a whole new adventure. The easy part involves fermenting the base but the resulting product typically produces thin and watery textures.

Some issues that arise in creating vegan type yogurts include: poor texture, syneresis or lack of a full-fat mouthfeel. As a result, product developers seek out highly functional natural ingredients to counter quality issues. At the same time, developers resort to using additives to compensate for not having dairy proteins in the food matrix. Due to this, their food label declarations evolve into less consumer friendly versions.

Common Stabilizers used in Dairy-free Yogurts

To create a thicker texture and minimize syneresis, developers typically reach for stabilizers. For instance, in vegan style yogurts, modified starches, pectin, locust bean gum, agar and other gums are added to plant-based yogurts to improve texture and stability. However, each stabilizing system presents its own limitations.

For example, modified starches are excellent in minimizing syneresis but at the same time they create pasty textures. On other hand, developers tend to add stabilizers like food gums. This adds viscosity and smooths out the pastiness but at the same time cause the texture to become snotty and unnatural. As a result, multiple stabilizing ingredients are used which makes the ingredient declaration long and cumbersome. In the end, syneresis remains to be a challenging issue in these type of applications.

Citri-Fi Citrus Fiber Benefits in Plant-based Yogurts

Citri-Fi is produced from byproduct or upcycled material of the citrus juicing process which aligns with dairy alternatives' sustainable and environmental goals. This citrus fiber is created using a patented process which opens up the fiber to provide high water holding and emulsification properties. Because of the intact native pectin, Citri-Fi provides multiple benefits in non-dairy yogurts. These superior features sets this citrus fiber apart from others in the market.

For instance, this natural ingredient between 0.01% and 0.60% contributes to smoother and thicker textures which simulates a full-fat mouthfeel. And, due to the water and oil holding power, this natural citrus fiber minimizes syneresis to create more stable products. Citri-Fi is recommended to be used with starches and/or gums to create high quality plant-based yogurts. And because Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour, this natural ingredient resonates well in the natural and clean label markets. Lastly, Citri-Fi is non-allergenic, non-GMO project certified and has no E-number.

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March 23, 2020
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Dairy Alterantives

Top 7 FAQ about Citrus Fiber in Plant-based Milks

Citri-Fi® citrus fiber improves mouthfeel and stability in different types of plant-based milks. At low usage levels, 0.2% to 0.4%, this clean label citrus fiber creates high quality plant milk. To learn more, Fiberstar compiled a list of FAQ about citrus fiber in plant-based milks.

Vegan milks may differ in the plant bases, yet, they all possess similar textural goals. As a matter of fact, they all strive to provide consumers a wonderful mouthfeel and stability over time. One ingredient that offers these desired benefits is Citri-Fi citrus fiber. Because of this, Fiberstar works closely with plant-based milk manufacturers from bench top to commercialization to understand the science behind the benefits. And for that reason, the team compiled the following frequently asked questions (FAQ) about citrus fiber in plant-based milks.

Top 7 Questions about Citrus Fiber in Plant-based Milks

1. What Benefits Does Citrus Fiber Provide Plant Milks?

Citrus fiber, such as Citri-Fi, improves the creamy and full body mouthfeel and stability of the beverage over time. Due to Citri-Fi's high water holding and emulsification properties, this natural ingredient binds water and oil to improve the stability especially during harsh processing conditions. And, because this citrus fiber opens up in shear conditions, its high surface area also increases the viscosity of the drink. To learn more, please check out the Fiberstar Video Library.

2.  Which Type of Citri-Fi is Recommended and at What Dosage or Usage Level? 

Citri-Fi 100FG or Citri-Fi 100M40 dosage level ranges between 0.2% to 0.4%. However, increasing the usage level does not create better stability. Because this citrus fiber provides high functionality, lower levels deliver all the textural and stability benefits.

3.  How is Citri-Fi Labeled?

Citri-Fi labeling options include citrus fiber, dried citrus pulp or citrus flour. In parts of Europe, other labeling options include citrus fibre or plant fibre from citrus fruits. These labeling options resonate well in the clean label and natural markets.

4. Is Citri-Fi Heat Stable? 

Yes, Citri-Fi citrus fiber is heat stable. For instance, Citri-Fi remains stable even through ultra high temperature (UHT) processing.

5. Can Citri-Fi Replace Gums in Non-dairy Beverages? 

Yes, in most cases, Citri-Fi citrus fiber replaces gums in different types of plant-based milks. For example, to replace gellan gum,  add 0.3% of Citri-Fi 100FG before the homogenization step. Other additives citrus fiber replaces include locust bean gum, guar gum and/or modified starch.

6. How Does Citri-Fi Compared to Gellan Gum, MCC or other Hydrocolloids and Emulsifiers Currently Used in a Different Types of Plant-based Milks? 

When using Citri-Fi citrus fiber instead of the latter, the citrus fiber creates a more natural mouthfeel and less sticky texture.

7. To Create Stable Plant Drinks, can Citri-Fi be Used Alone or Does this Citrus Fiber Need to be Used with Other Stabilizing Food Ingredients? 

Citri-Fi citrus fiber creates high quality plant-based milks when used alone. Some exceptions include when other ingredients are used such as fine cocoa particles which tend to settle over time. Depending on the formulation, Citri-Fi provides some suspension to create that stability.

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November 4, 2019
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Citrus Fiber In the News

Plant-based News: Fiberstar is a FIE Award Finalist

Fiberstar, Inc., a world leading producer of natural citrus fiber qualifies as a finalist for a Food Ingredients Europe award. One of the awards is given to those offering innovative technologies for plant based foods.  Citri-Fi, a natural citrus fiber holds high amounts of oil. Consequently, this is key in replacing methyl cellulose in meat alternative foods. However, when used with other water holding natural ingredients, this fiber improves texture. And Citri-Fi helps reduce the amount of saturated and/or unsaturated fats used. As a result, manufacturers create juicy foods which consumers expect. Citri-Fi also improves texture and stability in other plant based foods. Check out our usage guide CLICK HERE!

Citri-Fi is allergen-free and gluten-free. This natural fiber is Non-GMO Project certified. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label market.

Have questions or need a sample, CLICK HERE!

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October 14, 2019
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Citrus Fiber In the News

Top Frequently Asked Questions (FAQ) Citrus Fiber

Citri-Fi Frequently Asked Questions

When the Fiberstar team works with developers, several frequently asked questions arise about Citri-Fi citrus fiber. Since this fiber is a highly functional fibers and not typically used for fiber fortification, manufacturers inquire more about its benefits.

1.  What is Citri-Fi® and what is it’s base material?

Citri-Fi natural citrus fiber is made from byproduct of the citrus juicing process. This natural fiber is made from the following: juice cells, peels, rag or segment membranes and cores from mandarin oranges (excluding bitter oranges) lemons, limes grapefruits and tangerines. Citri-Fi has about 74% dietary fiber where 38% is insoluble fiber and 36% is soluble fiber. This natural fiber contains a significant amount of pectin (~40%). High Brix and low pH conditions activate the pectin in the fiber to produce gelling properties which are beneficial for fruit prep food applications.

The patented, physical process opens up the fiber to provide high water holding and emulsification properties which benefit foods like meats, bakery, dressings, sauces, beverages, dairy, pet food and treats, frozen foods, and plant-based foods.

 

2.  How is Citri-Fi labeled?

Citri-Fi can be labeled as citrus fiber, dried citrus pulp or citrus flour. In USDA regulated foods, this natural ingredient can be labeled as citrus flour or dried citrus pulp. Regulations about labeling can vary by country.

 

3.  Does Citri-Fi have any taste?

Citri-Fi citrus fiber has a neutral taste. During the citrus juicing process, the fiber goes down one channel while the flavor containing components go down a separate channel. The citrus juice processing companies keep the flavor components which are turned into value-added products further down their byproduct streams which benefits them. Meanwhile, we ensure the fiber that we procure has a bland taste by extensively washing the raw material with water. This removes both oils and sugars down to a very low level. In fact, we do sensory on each lot of Citri-Fi that’s made to ensure the taste profile fits within customers’ specifications and expectations.

 

4.  Does Citri-Fi provide heat stability in foods?

One of the unique properties of Citri-Fi is heating stability and its ability to bind both water and oil when heated.  Thus, Citri-Fi provides heat stability in many types of foods such as bakery, meats, dressings and sauces. Citri-Fi’s high surface area combined with its natural composition, which contains native pectin and proteins, locks in water and oil which remain stable during heated conditions.

When used in bakery applications, the Citri-Fi holds onto the water pre and post bake. As a result, the baked good remains soft which improves quality over time. In meat products, Citri-Fi holds onto the water during the cooking process which improves the cooked yield and gives the poultry products a succulent and juicy texture. And in dressing and sauces, Citri-Fi holds onto water and oil if present so that there is no separation during and after cooking.

 

5.  How to incorporate Citri-Fi in foods?

Citri-Fi natural citrus fiber can be incorporated into foods via adding to dry ingredients or fat and/or oil. In liquid applications, like other hydrocolloids, the citrus fiber needs to be dispersed either by being mixed in with other dry ingredients or added alone with some agitation to prevent fish eyes from forming.

Citri-Fi does not need to be pre-hydrated nor heat activated. This natural citrus fiber begins to swell immediately in aqueous conditions. When forming emulsions, Citri-Fi is first mixed dry with the oil and/or fat and then added to the liquids. After some agitation, the emulsion will form which then can be added to the food product.

If there is no shear available, there are options such as adding Citri-Fi to oil first then adding water. Or another method is to slowly add Citri-Fi into water to avoid  large amounts of dry material contacting water all at once, which can create clumps. Additionally, if a larger particle size of version of Citri-Fi is used, it will be less prone to clumping when first added to solution. However, even if clumps do form in water with the smaller particle sizes (e.g. Citri-Fi 100M40), they do readily break up on their own without shear after a period of 15-20 minutes.

 

6.  Does Citri-Fi provide freeze/thaw stability?

Citri-Fi natural citrus fiber provides freeze/thaw stability which benefits several foods including ice cream, sauces, meat alternatives, and frozen meals. This natural fiber’s high surface area locks in the water and oil during freeze/thaw minimizing water migration. This gives frozen foods excellent stability over time improving the quality.

 

7.  Does Citri-Fi provide emulsification?

The Mechanism

Citri-Fi holds up to seven times its weight in oil and/or fat. This natural fiber's physical and chemical composition create the emulsification properties. For instance, the native pectin and protein in Citri-Fi provide hydrophobic interactions with fats and oils to help stabilize emulsions. Additionally, on the physical side, Citri-Fi has a very amorphous cell wall structure where oil droplets can get  physically trapped and be prevented from coalescing with other droplets. This also helps to form a more stable emulsion. In certain products, depending on the concentrations and other ingredients used,  there can also be a viscosity impact which also creates a physical barrier for oil droplet coalescence. Without oil droplet coalescence, the emulsions essentially remain stable for longer periods of time. Thus, multiple mechanisms allow Citri-Fi to function as an emulsifier.

One key competitive advantage is that low shear or low energy is needed to activate the Citri-Fi, which is contrary to most emulsifiers on the marketplace. A clean natural texture that has minimal taste with long term stability are other benefits.

Stability

We have an study on stability of Citri-Fi as an emulsifier. This study includes challenging conditions such as freeze/thaw, elevated temperatures, and various types of fats and oils. In short, stability of Citri-Fi as an emulsifier remains stable for over 6 months!

In terms of replacing other emulsifiers, Citri-Fi works best if it is the only emulsifier used to help ensure there is no competition and it can fully hydrate to take advantage of Citri-Fi’s high surface area.

Any application will work for Citri-Fi to provide emulsification as long as there is enough water to allow the product to hydrate. If the Citri-Fi does not hydrate, it’s functional properties for oil binding are considerably lower versus if the Citri-Fi is hydrated to take advantage of its high surface area once it comes in contact with water.

Other Applications

This natural fiber also turns difficult-to-use liquids into flow-able powders by dry plating. Citri-Fi has an oil load between 25% and 30% depending on the liquid oil and up to 50% with solid fats. The Citri-Fi not only delivers oil but also provides functional benefits in the final food products. For instance, plated Citri-Fi improves mouthfeel, oil stabilization and clouding in beverage products. Meats and sauces also benefit from plated oils.

 

8.  Is Citri-Fi pH stable?

Citri-Fi is pH stable as low as 3.0. This natural fiber does not break down or lose its efficacy as a dietary fiber. This natural fiber is also pH stable under high heat conditions.

 

9.  What is WHC and how long does Citri-Fi hold onto water?

Water holding capacity (WHC) is the ability of food to hold its own or added water during the application of force, pressure, centrifugation, or heating. (Trends in Food Science & Technology, 2016) Citri-Fi can hold up to 9 to 10 times its weight in water.

Like the emulsification shelf life stability, one of Citri-Fi’s key attributes is long term stability. This is in part because of the product’s natural composition without chemical modification. Thus, products can be stable with Citri-Fi for multiple years without breakdown as long as there is no microbial growth impacting the quality of the overall food or beverage.

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