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.