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Citri-Fi Organic Citrus Fiber Water Holding, Natural Emulsifier, Upcycled, Sustainable, Gelling Properties - Sustainability - Eco-friendly - Upcycled
May 2, 2023
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Bakery Fillings, Dairy Alterantives, Dressings, Soups & Sauces, Meat Substitutes

Organic Citrus Fiber: Nature’s Upcycled Food

The organic food market, including processed foods, continues to grow each year. Food ingredients making up processed foods undergo a rigorous review to be certified organic. Because of this, there are limited natural ingredient options on hand. Citri-Fi® 400 organic citrus fiber is one of very few citrus fibers available. This citrus fiber provides high water holding and emulsification properties which makes it key to creating organic foods with shelf stability, great taste and natural texture.

The organic food market exploded over the past few decades. What started with a heightened demand for organic fruits and vegetables expanded into other categories such as canned foods, bakery flours, sauces and spices. According to the Organic Trade Association (OTA), the U.S. organic food sales in 2020 grew 12.8% to a new high of $56.4 billion. And about 6 percent of the food sold in the United States was certified organic. However, the U.S. is not alone with demanding more organic foods on the market. This trend streams across the globe in other regions like Europe and Asia Pacific.

Organic food sounds healthy and wholesome, but what does this term actually mean? And why is the status important in consumers’ minds? First off, in the U.S., the term “organic” is governed by the USDA organic standards. These standards include methods that support the cycling of resources. For example, USDA organic means ecological balance and conservation of biodiversity. It forbids the use of synthetic fertilizers, irradiation treatments and genetic engineering. This protocol is important to consumers who value the environment and the ecological system. Consumers also assume they are not only bettering the world around them but their bodies too. Many believe that eating organic equates to healthier choices like consuming foods containing organic citrus fiber.

Certified organic foods go thru a rigorous approval process. Food products like fresh produce are not the only foodstuffs certified. For instance, processed foods also undergo similar validation processes. The food ingredients that make up the processed foods such as savory sauces or baked breads are required to be certified USDA organic before food products can make the claim. Food manufacturers can use permutations of the organic claim depending on how much of the finished product contains organic ingredients.

Formulating with Organic Food Ingredients

Formulating organic processed foods can be challenging. Product developers work with a set of parameters such as clean label and natural when creating new organic food products. Many food ingredients that are certified organic and considered clean label, such as some starches and food gums, have limited functionality. As a result, this impacts food product’s shelf stability, taste and texture.

However, today, new functional ingredients are emerging such as organic citrus fiber. This clean label fiber, Citri-Fi 400, is one of very few certified organic citrus fibers available on the market. What makes citrus fiber so special? First off, not all citrus fibers are created the same. Some citrus fibers go thru chemical processes using solvents to strip away impurities. However, this also affects the functionality. Citri-Fi 400 is byproduct from organic citrus fruit processing. This upcycled ingredient goes thru a process free from chemical modifications which preserves the intact native pectin. As a result, this organic citrus fiber provides high water holding and emulsification.

Organic Citrus Fiber & Food Application Use

These functional benefits improve a variety of food products including meat substitutes, dairy alternatives like plant milks, fruit preparations and sauces. For example, in meat substitutes, Citri-Fi 400 at 0.5% - 2.0% binds water and oil to produce the juicy texture and freeze/thaw stability. In plant-based milks using oat, almond, soy or rice bases, this organic citrus fiber at 0.1% to 0.4% improves viscosity and generates a more natural mouthfeel. When product developers create fruit preparations, Citri-Fi 400 at 1.5% to 2.5% can extend pectin and create improved textures. And this natural fiber at 0.2% to 1.0% thickens, stabilizes emulsions, and/or reduces egg content in a variety of sauces, dressings and condiments.

Besides the functional benefits, this USDA certified organic Citri-Fi 400 comes in several particle sizes. The plant-based fiber series is non-GMO and clean label. For instance, labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural markets. And this fiber does not carry an E-number which benefits regions like Europe.

For more information about the new Citri-Fi 400 organic citrus fiber line, please contact us!

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Dressings, Sauces, Condiments. Dips & Spreads - Citri-Fi Citrus Fiber Creates Stability, Natural Emulsifier, Creamy Texture, Clean Label
January 27, 2023
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Dressings, Soups & Sauces

Dips and Spreads the Good Word – Citrus Fiber

Dips and spreads use several types of stabilizers to bind water and emulsify. However, with ingredient supply chain constraints looming and the growing need for more natural ingredients, manufacturers are seeking alternatives. One natural solution, Citri-Fi® citrus fiber, not only provides the dual functionality, but also, cleans up label declarations in a variety of foods like salsa, hummus and cheese dips.

Hosting a party is not complete without a smorgasbord of dips and spreads to go with your chips and crackers. Dips range from dairy-based like sour cream to bean-based like hummus. Over the past few years, this category experienced a surge of innovation. For instance, the clean label movement spurred many foods to contain more natural ingredients with shorter listings. The plant-based trend drove new innovation in dairy-free or dairy alternative options. And to minimize consumer fatigue, new flavors and seasoning options emerged including bold ethnic flavor profiles.

Challenges in Dips and Spreads Formulations

Despite the popularity of dips and spreads, they do face their own set of challenges behind the scenes. For example, some of these dip ingredients are encountering availability issues. Typical shortages affecting dip formulations include workhorse food ingredients like starches and food gums. However, replacing these stabilizers pose a challenge since many functional ingredients have their limitations. Because of this, product developers explore a systems approach to replace one ingredient.

Another challenging area involves dairy-free or dairy alternative dip formulations. For instance, dairy proteins in conventional dips bind water and emulsify. In dairy-based dips, the water releases over time causing syneresis. As a result, stabilizers such as starches and food gums are typically incorporated. However, some of these ingredients risk food labeling issues – not consumer friendly.

Dipping into the Citrus Fiber Solution

Another option is to use alternative functional ingredients like citrus fiber. However, not all citrus fibers are created the same. Today, the market offers several citrus fibers which differentiate themselves by their raw material, composition and their processing. Some citrus fibers provide limited functionality due to low pectin content making them more fit as a fortifying dietary fiber. Other citrus fibers stem from byproduct of the pectin extraction process. Because of this, they are exposed to solvents and potentially other agents to make the finished product.

Alternatively, Citri-Fi citrus fiber is produced from byproduct of the citrus juicing process using a process free from chemical modifications. This natural process preserves the citrus fiber’s composition how nature intended. Citri-Fi contributes over 70% dietary fiber with almost half containing soluble fiber in the form of native intact pectin. The natural composition and process opens up the fiber to provide high water holding and emulsification properties. This dual functionality creates high quality natural dips and spreads.

Citrus Fiber Usage Guidelines Spread

Citri-Fi 100 product line’s low usage level, less than 1%, binds the water and provides emulsification properties if oil or fat are present. Typically, this natural ingredient is added to dry ingredients before the liquid phase. This helps with uniform dispersion. If high shear is available, product developers can add the Citri-Fi to water under agitation. Lastly, this citrus fiber can be mixed into oil first before mixing with water to create an emulsion.

For example, Citri-Fi can be used between 0.3% and 0.7% in dairy-free dips containing plant-based protein bases to bind up loose water. This minimizes syneresis over shelf-life. Another potential dip application entails product developers trying to extend dip ingredients for cost savings. For instance, in hummus dips, garbanzo bean (chickpea) bases or tahini can be extended using Citri-Fi citrus fiber to help reduce costs. Typically, garbanzo beans bind water and emulsify naturally. However, these functionalities lessen with reduced levels.

Citrus Fiber: Clean Label and Available

Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the natural markets. This upcycled ingredient is also non-GMO project certified, allergen-free and gluten-free. And because Citri-Fi has no e-number, regions like Europe benefit from using it in E-free food and beverages. In addition, Fiberstar just recently launched the USDA certified organic version – Citri-Fi 400 series. This new organic product line provides similar functional benefits – water holding and emulsification properties – to the flagship 100 series.

For more information, please contact us.

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Tomato Extension, Natural Tomato-like Texture, Viscosity, Thickness in pizza sauces and plant-based pizzas - Citri-Fi Citrus Fiber
June 22, 2022
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Dressings, Soups & Sauces

Plant Based Pizza: Piece by Piece

Plant based pizzas contain multiple components including the crust, sauce, dairy-free cheese and plant-based meat. Each ingredient faces its own formulating challenges. However, plant-based ingredients like Citri-Fi® citrus fiber binds the water and emulsifies to alleviate stability and texture issues.

Someone told me once that pizza is the ultimate food. It contains all 5 food groups: fruits/vegetables, starch, dairy, protein and fat. In product development classes, pizza was the go-to meal when creating portable snacks, feeding a family of five and nourishing those in need. Although pizza is a quick and easy morsel for the consumer, the complexity spins most food developers heads when it comes to plant-based pizzas.

Pizza is comprised of multiple components including the crust, sauce, cheese and protein toppings. When combined together, water and oil, when not bound, tend to migrate in different directions. Throw in refrigeration and freeze/thaw storage, pizza stability and texture risks quality issues. Plant based pizzas are not exempted from these dilemmas. These products tend to have their own challenges.

Building the Foundation: Pizza Crust and Sauce

For instance, pizza crust serves as the foundation. Today, there are a variety of crusts available catering to various diet requirements such as gluten-free, keto and low-carb. Many of the base flours used do not contain gluten. Because of this the pizza crust lacks binding. Crusts tend to crack and separate or turn soggy depending on the flour bases used. Some of these bases such as starch-based gluten-free flours or cauliflower need binding power to hold it all together.

Citri-Fi citrus fiber, at <1% usage level, holds a lot of water especially in bakery products like pizza crusts. This natural ingredient works synergistically with starches and gums to create a pizza crust that stands up in heat. Citri-Fi shines most in freeze/thaw conditions. This citrus fiber binds the water to prevent water migration during freeze/thaw cycles. As a result, the pizza crust remains intact and produces a tender bite after baking.

Another component of plant based pizzas that tend to use water and oil binders is sauce. Although red sauce is the gold standard, today the culinary world introduced everyone to new sauce options. The market now offers pesto, white cheese and even butternut squash sauces. And like the conventional red sauce, these sauces require viscosity and stability to maintain texture. Citri-Fi citrus fiber’s water holding and emulsification at <1% usage level stabilizes the sauce while creating the natural thick texture. And because of its functional benefits, it keeps the water and oil in the sauce instead of leaking into the crust and toppings. Due to the recent starch and food gum supply limitations, Citri-Fi is an ideal substitute.

Dairy-free Pizza Cheese - Meltability

The crust and sauce typically are plant based. The more challenging components of a pizza are dairy-free cheeses and plant-based meats. Dairy-free cheeses do not contain animal-based casein which creates that gooey meltable texture when heated. Because of this, plant-based cheeses have limited melt-ability. This significantly affects not only the visual but also the mouthfeel and texture. Developers combine a melting pot of ingredients (no pun intended) such as starches, food gums, plant proteins and fibers to improve shred, spread and melt.

One solution available includes Citri-Fi when used at <1%. As mentioned, this natural ingredient binds water and emulsifies. As a result, the cheese holds onto the water and oil during refrigeration to prevent water migration or oil purge. Citri-Fi can also work synergistically with other plant-based ingredients to create a smooth and melt-able plant cheese.

Plant-based Meats Texture the Top

Lastly, plant-based meats topped on pizzas typically are pepperoni or sausage bites. Pepperoni meat alternatives tend to lack moisture and fall apart. Using the Citri-Fi 100 line at <1%, developers can create pepperoni slices that bind the water which improves the stability and moist texture. On the other hand, sausage bites typically have soft texture and lack the chew similar to their animal-based counterparts. When using Citri-Fi TX texturizing citrus fiber, product developers can create sausage pieces with more meat-like texture. The Citri-Fi 100 line can also be used in conjunction with Citri-Fi TX to bind the water and oil to produce the succulence.

In the end, Citri-Fi citrus fiber is a versatile formulating tool for plant based pizzas. This natural ingredient’s ability to hold water and emulsification, solves many challenges when creating the crust, sauce, dairy-free cheese and meat alternatives.

Citri-Fi is non-GMO Project certified, gluten-free and allergen-free. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label market. Citri-Fi also have no E-number which is favorable in food markets like Europe.

For information about creating plant based pizzas, please contact us.

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Citri-Fi Citrus Fiber is a clean label starch replacement
April 29, 2022
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Bakery, Dairy, Dressings, Soups & Sauces, Frozen Foods, Processed Meats

Starch Replacement in Formulations: Ironing out the Options

Supply chain hiccups are disrupting the availability of food ingredients like modified starches. As a result, starch replacement in formulations is a recent request in the industry. Modified starches provide multiple benefits including thickening, viscosity, gelling, binding and emulsification. At the same time, Citri-Fi® citrus offers similar functionalities due to it natural upcycled fibrous composition. As a result, this citrus fiber can be used to extend or replace some modified and clean label starches.

Food starch is one of the most common food ingredients used today. For instance, consumers sprinkle food starches into their home recipes to create thick and creamy soups. And the food industry uses it as a workhorse ingredient in almost every food product around the globe. Many of the common botanical starch sources include corn, wheat and rice. They all provide multiple functionalities including thickening, viscosity, gelling, binding and emulsification depending on the botanical source and modification. In the hydrocolloid world, they are the champions of water management. As a result, they create high quality processed foods such as yogurts, salad dressings and frozen appetizers. Currently, multiple hiccups within the supply chain disrupted the availability of certain food ingredients. This includes modified starches. As a result, starch replacement in formulations or extension strategies remain on the top of many companies’ minds.

However, challenges arise when extending or replacing modified starches. Modified starches sustain harsh food processing, storage and handling conditions. Without modified starch, sauces would separate out over time. Some yogurts would fall off the spoon in a watery mess. And frozen products would form ice crystals affecting the food texture during reconstitution.

Some potential starch substitutes on the market consist of blends containing gums, alginates, plant fibers and emulsifiers. However, choosing the optimal replacement or extension highly depends on the starch’s original contribution to the food formulation. For example, was the starch used to create viscosity in heated and low pH conditions? Or was it to provide emulsion stability as well? Not one size fits all when replacing starch in a formulation.

Comparing Natural Citrus Fiber to Starches

One natural solution which provides multiple functionalities is Citri-Fi citrus fiber. This citrus fiber holds significant amounts of water and provides emulsification properties stemmed from its natural upcycled composition. At low usage levels (<1%), this plant fiber improves stability, texture and nutrition in a variety of food products ranging from bakery to sauces. Because of this, Citri-Fi and modified starches share parallels. For example, Citri-Fi provides cold viscosity, water holding, emulsification and gelation under certain parameters. This natural ingredient also stabilizes food in low pH, heat, freeze/thaw and shear conditions similar to modified starches.

Yet, some of the key beneficial attributes include its water capacity and emulsion stability. Citri-Fi holds 9 to 10 times its weight in water and three (3) times its weight in oil. Its natural functionality creates its stability unlike modified starches which need chemical modifications to do the same. Citri-Fi also contributes dietary fiber which helps improve food nutritional profiles. Lastly, Citri-Fi has no E-number unlike starches.

Formulating with Citri-Fi Citrus Fiber

With starch replacement in formulations, product developers need to understand two key factors. First, they need to identify the targeted functionality within the food application that the starch is delivering. Second, they need to outline the processing conditions. With these two pieces of information, the Fiberstar technical team can recommend the best citrus fiber for the application.

One of the important considerations when replacing starch in formulations is the incorporation method in the process and the proper hydration time to activate Citri-Fi’s functionality. In some cases, adjusting the usage level or using a different particle size may be more successful.

Creating Additional Viscosity

There are a few options when creating viscosity. First, as mentioned, shear opens up the fiber to create additional viscosity. Because of this, homogenization will open up the citrus fiber to expose more surface area where the water attaches. If homogenization is not an option, then trying either Citri-Fi 200 or 300 series may be a suitable solution. The 200 series is citrus fiber co-processed with guar gum and the 300 with xanthan gum.

Creating Gelled Textures

Because Citri- Fi contains high levels of intact native pectin, this natural ingredient can provide gelling at low pH and high Brix similar to isolated pectin. Most popular products are the 100FG and the 100M40 used at 1-2%. The gelling properties benefit applications such as fruit preparations like bake stable fillings.

Creating Emulsification

Binding oil and water is another key feature of Citri-Fi citrus fiber. Citri-Fi can bind up three (3) times its weight in oil making it an efficient emulsifier. To incorporate, the citrus fiber is typically added uniformly into the oil first before hydration to create a stable emulsion. However, Citri-Fi can also be added to the dry ingredients first before the hydration and oil step.

As a recap, Citri-Fi is a clean label solution that provides similar functionalities as modified starches. Therefore, starch replacement in formulations is possible. Some of these benefits include cold viscosity, heat, pH and freeze/thaw and shear stability and gelling. Citri-Fi's typical usage level (< 1%) may provide cost-in-use savings. Besides the functional benefits, Citri-Fi does contribute dietary fiber. And this natural ingredient is non-GMO Project certified, non-allergenic and gluten-free. Additionally, Citri-Fi has no E-number unlike modified starches so it is preferred in regions like Europe.

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Egg replacement in dressing, sauces, bakery fillings and dips
April 20, 2022
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Bakery, Bakery Fillings, Dressings, Soups & Sauces

Egg Replacement: The Good Egg – Citrus Fiber

The market demands egg replacement options due to price and availability fluctuations, plant-based lifestyle trends and allergen-free food requirements. Though many solutions exist today, Citri-Fi® citrus fiber is one clean label option available to partially replace egg depending on the food product. Due to the citrus fiber’s high water holding and emulsification properties, Citri-Fi works synergistically with other food ingredients such as starches, gums and plant fibers to remove egg entirely.

Real eggs are the workhorse ingredients in the food world. They have so many functions in baked goods including aeration, browning color, binding, humectancy and leavening to improve the texture over shelf-life. Moreover, eggs provide coagulation, coatings, crystallization control and richness to a variety of other foods. Besides the functional benefits, eggs also fortify foods with protein content. So, why would the market demand egg replacement options?

Eggs experience pricing fluctuations like any other food staple. Temporary anomalies such as the current Avian flu create price hikes and supply constraints that affect companies that are not locked into contracts or lack buying power. On the other hand, there are other market dynamics at play that drive the need for egg replacers. For instance, there is a wave of consumers shifting toward a plant-based diet. Because of this, people are looking for animal-free including egg-free foods. Another segment steers away from egg products due to allergen concerns. Typically, if one allergen is avoided such as gluten, other allergens are added to the elimination list. For example, many restaurants are converting over to vegan mayonnaise for food safety and allergen reasons.

A Nest Full of Egg Replacement Options

There have been egg replacers on the market for over 10 years now or more. And they vary amongst different ingredients such as food gums, dairy and wheat proteins, starches, plant fibers and blends of these ingredients. Other types of ingredients also include leaveners, enzymes and emulsifiers. The type of ingredients used highly depends on the food product that the egg is used in. And each ingredient has both pros and cons. For instance, some ingredients are chemically modified, some are considered allergens and some lack nutritional contributions. In the end, egg replacement requires multiple ingredients or a systems approach. Dialing into that exact system is a challenge especially to reach 100% egg replacement.

Citrus Fiber as an Egg Replacer Formulation Tool

As mentioned, some plant fibers provide some of the lost functionality in an eggless food. For example, Citri-Fi citrus fiber is a potential solution. This natural ingredient provides high water holding and emulsification properties similar to eggs. As a result, product developers can reduce the amount of egg in the formulation. And when used with other hydrocolloids, 100% egg replacement may be possible especially in bakery products.

Citri-Fi can partially replace eggs in baked goods including pancakes, cookies, layer cakes and muffins. This citrus fiber extends eggs in bakery fillings like custards too. In both instances, less than 1% will create high quality bakery products. In addition, these baked goods tend to maintain freshness over time improving shelf-life. This natural citrus fiber is added in with the dry ingredients such as flour and sugar before the liquid phase.

This natural ingredient is allergen-free and ideal as a gluten-free bakery ingredient. Many gluten-free products avoid ingredients such as egg, soy, wheat and dairy. These ingredients tend to provide water holding, binding, structure and emulsification to the food. Without using one or more of these food ingredients, the bakery product tends to lose quality. However, Citri-Fi, at <1% usage level, provides moisture retention and oil and water binding to improve the structure and freshness over time.

Yet, Citri-Fi also shines in egg-free spreads such as vegan mayonnaise. This citrus fiber’s high intact pectin content creates an emulsion with the other food ingredients which does not break over time. As a result, the mayonnaise remains uniform and creamy.

If you have additional questions about citrus fiber as a potential egg replacement ingredient, please contact us.

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