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Tag: plant-based

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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Fiberstar Blog

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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Press 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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Fiberstar Blog

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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