During market fluctuations, beverage processors look for cost saving strategies such as using pulp replacement beverage ingredients. Citri-Fi® citrus fiber, due to its intact soluble and insoluble fiber, mirrors pulp texture and enhances body of a variety of beverages including fruit nectars, juices, smoothies, instant drinks and meal replacements.
Fruit pulp, a natural texturizer, gives juice beverages the body and mouthfeel that consumers expect. This fruit fraction creates multiple textures. For instance, juicers extract liquid and pulp together to create an orange bliss. And whole fruit including pulp is whipped using a high sheer blender to make a frothy smoothie. In food processing, fruit pulp is often added back into fruit juices. However, when the markets fluctuate, fruit or vegetables may swing in price. As a result, processors look for pulp replacement beverage ingredients which are more cost effective than using fruit pulp itself.
Many beverage types use pulp such as fruit nectars, juices, smoothies, instant drinks and even meal replacements. To replace pulp, processors look for ingredients that resemble the fruit pulp itself such as fruit or vegetable fibers. This strategy not only keeps label declarations simple, but also it connects with the consumer. Other options include using starches or food gums. Though these type of ingredients create additional viscosity, they fall short on the pulp-like texture. And due to the clean label movement, modified starches and some food gums fall under scrutiny.
Pulp Replacement Ingredients Go Fruity
Citri-Fi, an upcycled citrus fiber, is derived from byproduct of the citrus juicing industry. The mechanical process is free from chemical modifications and keeps the fibrous structure intact like nature intended. The composition includes both soluble (in the form of pectin) and insoluble fiber. Because of this, the fibrous structure mirrors fruit pulp. As a result, processors can use Citri-Fi as a pulp replacement beverage ingredient to add back the pulpy texture and enhance the body.
Processors can add this natural ingredient to the dry ingredients such as sugar before adding to the liquid ingredients. Another option suggests adding Citri-Fi to the liquids using a high shear blender. Recommended usage levels range between 0.3% to 1.0%.
Besides the textural benefits, Citri-Fi also improves the labeling. This natural ingredient’s labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label market. Citri-Fi is also non-GMO Project certified, gluten-free, allergen-free and has no e-number. Additionally, this natural ingredient contributes fiber to the nutritional label.
Case Study: Mango Nectar and Citrus Fiber
During a time of high mango pricing, a customer requested Citri-Fi citrus fiber to replace some of the mango pulp in a nectar drink. Citri-Fi was incorporated into the sugar at 0.37% of the total formulation and then added to the liquid phase (water and mango pulp). Due to Citri-Fi’s water holding and thickening power, the customer added 4% more water to target a specific pulpy texture. In other words, Citri-Fi to water ratio equated to (1:13). Using this strategy, the customer replaced 15% of the mango pulp. Pulp replacement beverage ingredients like Citri-Fi citrus fiber make it possible for processors to not only save money but also deliver pulpy texture and enhanced body.
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