Hydrocolloids are so dramatic! Their procurement story endures twists and turns caused by numerous factors. For instance, if farmers are spared from adverse weather conditions, then geopolitical instability may exist. If regions are in harmony, then logistics face shortfalls. These dramatic wrenches disrupted the food ingredient supply chain today which includes hydrocolloids. Because of the hydrocolloid supply constraint, frozen food developers are seeking substitutes for ice cream stabilizers.

Hydrocolloids such as starches, gums, and alginates are the backbone in many formulations. Depending on the type, they can provide stabilization, gelation and other effects when used in food and beverages. In ice cream, they manage water and ice migration. And when used with other hydrocolloids, they become optimal stabilizers. Common hydrocolloid gums include guar, locust bean, tara and cellulose gum. Because of their water holding nature, they preserve the smooth texture when ice cream moves thru freeze/thaw cycles typically occurring during transport, handling and storage.

However, due to the clean label movement, several hydrocolloids fell out of favor with consumers. Product developers began looking for natural stabilizers for ice cream. Yet, like many natural ingredients, they come with limitations. If water is not bound and managed, ice crystals form to create a sandy mouthfeel. And if the stabilizer blend is not optimized, certain hydrocolloidal gums tend to produce a gummy or chewy texture. Now, with the supply chains issues, seeking out natural ice cream stabilizers became even more challenging.

Natural Ice Cream Stabilizer Substitutes that Performs

Though product developers gravitate to typical ice cream stabilizer systems peddled by a handful of companies, the market offers ice cream stabilizer substitutes such as Citri-Fi citrus fiber. This natural citrus fiber has high surface area which binds large amounts of water. And due to its high amount of native intact pectin, this food ingredient binds oil and water like a natural emulsifier. Similar to hydrocolloidal gums, this citrus fiber performs at low usage levels (<1%).

In addition to dairy-based ice creams, Citri-Fi provides similar benefits similar to a vegan ice cream stabilizer. Yet at the same time, it is a natural food ingredient since its composition is intact as nature intended. Many ice creams using bases like rice, cashew, soy or coconut tend to crystallize. The little ice crystals create a sandy mouthfeel like you are chewing glass. However, Citri-Fi citrus fiber binds up the water to prevent mobility. The dairy-free ice cream texture remains smooth and creamy over time.

Because of the dual functionality, Citri-Fi can replace ice cream stabilizers like hydrocolloidal gums and emulsifiers in both dairy-based and vegan ice creams. Since this natural ingredient is procured from byproduct of the juicing industry and processed in the USA, there are no availability issues. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural and clean label markets. Citri-Fi is non-GMO Project certified and allergen-free. This natural citrus fiber also has no e-number.