Citri-Fi citrus fiber is an upcycled fiber produced from byproduct of the citrus juicing process. Due to its high water holding and emulsification properties, this natural ingredient provides similar benefits as starches. For instance, Citri-Fi provides viscosity, acts as a natural emulsifier and gels under low pH and high Brix conditions. Because of this, Citri-Fi can serve as a potential starch replacement or extension in a variety of food products.
Adding Viscosity
Citri-Fi provides viscosity at low usage levels (<1%). If additional viscosity is needed, developers have several options. One option is to increase the Citri-Fi usage. Another option involves using high shear such as a colloid mixer or homogenizer. Shear opens up Citri-Fi's fibrous composition to hold more water and oil. As a result, this increases viscosity. The ideal solution involves using a homogenizer at a minimum of 100 bar. Ultimately, using a two-pass system increases the viscosity significantly more.
Another open is to use either the Citri-200 series or Citri-Fi 300 series which is citrus fiber co-processed with guar gum or xanthan gum, respectively. If clean labeling does not pose a concern, these solutions provide the additional viscosity for sauces, dressings, soups, beverages, dairy product, dairy alternatives and processed meats. Otherwise, using Citri-Fi 100 series with shear will maintain a consumer friendly declaration when replacing starch. Labeling options include citrus fiber, dried citrus pulp or citrus flour. These labeling declarations resonate well in the clean label markets.
Emulsifying and Stabilizing
Due to Citri-Fi's fibrous composition and surface area, this natural ingredient emulsifies. Citri-Fi can bind 7 times its weight in oil. Moreover, this emulsions remains stable for weeks. Using a homogenizer stabilizes the emulsion even further. The shear reduces the droplet sizes further. As a result, starch replacement is possible at half the usage rate versus modified starches
Key Benefits in Starch Replacement
- Viscosity
- Gelling (under specific conditions)
- Emulsification
- Heat, pH and freeze/thaw stability
- Shear stability
