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Processed Meats

Processed Meats - Citri-Fi Citurs Fiber - Increased Yields, Succulence, Meat-like texture - Marinades
March 26, 2025
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Processed Meats

Meat Marinades: Bathing Foods with Flavor

Meat marinades are essential when cooking animal products. They improve the yields, boost the juicy texture and better the overall eating experience. Marinades can be used in meat injection or vacuum tumbled methods in addition to being used as a table sauces or condiments. Regardless of the use, one common goal is to improve the meat taste. Citri-Fi® citrus fiber, at <1%, can bind the water and oil to significantly control yields and increase the succulence and flavor of the meat which enhances the eating qualities.

About two million years ago, cavemen cooked their mammoth meat over an open flame using chiseled rock spears and broken sticks. And this tradition continues today using state-of-the-art equipment involving gas or charcoal as a fuel source. Not to mention, there are now pre and post cooking methods to improve the juiciness and succulence of the meat. One strategy is to use meat marinades. However, there are several options when using a flavorable liquid to improve the eating experience. These include injection marinades, vacuum tumble marinades and table sauces.

Infusing Flavor and Moisture: Injection Marinades

Injection marinades are a common practice in the meat processing world. This involves penetrating meat muscle using injector needles to pump flavor, phosphate, salt and water. Many times, these brines also include modified food starches and/or gums such as carrageenan to improve the water and oil binding. These water binding hydrocolloids not only improve the purge reduction in raw meats, but also enhance the yields and juiciness of final cooked products.

Today, consumers are more sensitive about their food. They want to know where it comes from and how it is handled. And this sensitivity caused many consumers to read food labels. Because of this, some ingredients have fallen under suspicion including those that appear chemically modified or not recognizable. Yet, there are natural ingredients available in the market that meat processors can utilize while not comprising their meat goods. One ingredient in particular is citrus fiber.

Citri-Fi® citrus fiber is byproduct of the citrus juicing industry. The process, which is free from chemical modifications, opens up the fiber to create high water holding capacity and emulsification properties. As a result, at low usage levels (<1%), Citri-Fi can bind the water in meat marinades and minimize water loss after injection. This clean label strategy can maintain the juicy and succulent texture of cooked meats without the use of phosphates, starches and/or food gums. However, if labeling is not an issue, citrus fiber can also be used alongside other hydrocolloids as a phosphate replacer while still creating a high quality eating experience.

Round and Round: Tumbling Meat Marinades

Another approach involving meat marinades is with a vacuum tumbler. This method uses a sealed drum and rotating mechanics to marinate meat parts. The vacuum aids in opening up the meat tissue to allow the meat marinade to penetrate further. By using this technique, the tumbling helps tenderize the meat while the hydrocolloidal coating binds the water which enhances the juicy texture post cook.

The Citri-Fi 200 series, which is citrus fiber co-processed with guar gum, is an effective way to improve the water and oil binding in meat marinades. At low usage levels (<1%), the citrus fiber locks in the water while the guar gum is used to aid in creating cling. Depending on the meat product, meat processors may use one or both injection and vacuum meat tumbling to improve raw yields and succulence and yields post cook.

Liquid Flavor Bombs: Sauces, Condiments or Marinades

After meat is processed using all or none of the above mentioned methods, it is shipped to retail. Consumers tote this meat home to be thrown on a grill, tossed in the oven or seared in a pan. Regardless of the cooking technique, they all have one element in common – the sauce. It is this factor that turned a caveperson into a modern day chef!

To impart that burst of flavor and juiciness, consumers lean on meat marinades prior to cooking the meat. However, if time is limited, table sauces and condiments are effective alternatives. Many of these products contain starches and/or food gums to thicken up the texture. These ingredients tend to be pH and heat stable. In other words, the hydrocolloids are tolerant of food processing conditions so that table sauces and condiments remain viscous.

However, formulating with some of these hydrocolloids come with challenges. Modified starches help keep sauces thick during food processing, however, at times they do break down due to too low usage levels. Because of this, formulators will bump up the usage creating unnatural textures. Many food gums are highly tolerant of food processing conditions too. At the same time, textures tend to be stringy and uncommon for a table sauce.

Citri-Fi citrus fiber, when used at low usage levels (<1%), creates sauces with a natural mouthfeel. This clean label ingredient binds the water and oil to prevent separation. And due to its fibrous composition, it is highly stable in most food processing conditions. Citri-Fi can be used to create marinades, table sauces or condiments without the use of modified starches and/or food gums.

 Dry Rubs: A Savory Massage

By way of contrast, dry rubs contain no liquid but deliver a flavorful punch when coated on meats. The dry rub typically contains spices and seasonings which are smothered all over the meat product prior to cooking. This method also helps not only to seal in the meat juice during cooking but also deliver flavor.

Citri-Fi citrus fiber can be used in a dry rub to help with adhesion. In addition, Citri-Fi also can be used as a plating agent for water and/or oil soluble flavors. For example, Citri-Fi can plate about 25% liquid smoke and turn it into a free-flowing powder. This plated smoke can then be incorporated into a dry rub alongside other ingredients like seasoning, sugar, and/or salt. This dry rub can be used as is on a meat product or turned into a marinade by adding water, vinegar and canola oil. Citri-Fi’s dual functionality delivers the smoke flavor and stabilizes the emulsion part of the meat marinade.

Besides the multi-functional benefits of Citri-Fi, this citrus fiber is non-allergenic and gluten-free. Labeling options include citrus flour or dried citrus pulp which resonate well in the clean label markets. Citri-Fi 400 series is now available which is USDA certified organic. Citri-Fi is Non-GMO Project certified, sustainable and upcycled.

 

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Citri-Fi Citrus Fiber Water Holding, Natural Emulsifier, Upcycled, Sustainable, Gelling Properties
July 10, 2024
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Bakery, Beverages, Dairy, Dairy Alterantives, Dressings, Soups & Sauces, Meat Substitutes, Processed Meats

Citrus Fiber Powder: Top FAQ in 2024

Citrus fiber is a natural food ingredient used to improve nutrition, texture and stability of food and beverages. Despite its global use and increased awareness, the food industry continues to ask questions about this ingredient due to its sustainable halo. A recent keyword analysis revealed a few of the top-line questions involving citrus fiber's benefits, its natural status and gluten-free positioning.

Surprise! The Internet is exploding with information about the newest ingredient on the block -- citrus fiber.  Also known as, citrus fibre, orange fiber, orange fruit fiber, citrus fiber powder, fibre de citrus, citrus fruit extract, the list goes on. For decades, the food and beverage industry created products with a variety of ingredients ranging from commodity (e.g. flour, sugar, salt) to specialty (e.g. pectin, carrageenan, gellan gum and other hydrocolloids). But thanks to sourcing efficiencies, new processing technology and evolving consumer trends, food ingredients like citrus fiber are abundantly available to improve the nutrition, texture and stability of food products.

Despite its global use and increased awareness, the market continues to probe for more information. In the 2024 recent keyword analysis, several questions surfaced. Below lists the top five questions pertaining to citrus fiber. Let’s take a moment to expand on the topic further.

  1. What is citrus fiber powder and why use it?

Citrus fiber is a food ingredient produced from citrus fruit such as lemons, limes and oranges. However, not all citrus fibers are created the same. Citrus fiber differs by botanical source, processing conditions and composition. Fiberstar, Inc., a citrus fiber supplier, uses the byproduct from the citrus juicing industry to make a sustainable and upcycled fiber called Citri-Fi®. The composition of insoluble and soluble fiber, in the form of native intact pectin, provides the high water holding and emulsification properties which benefit a variety of food and beverages.

Other similar ingredients tend to be byproduct of the pectin extraction process which typically uses chemicals (usually acid) and solvents. Because of this, these citrus fibers likely lose some of its functionality causing some producers to add pectin back into the citrus fiber mix to increase its advantage.

Citri-Fi citrus fiber usage rate ranges from 0.5% to 1.0% in a variety of foods including:

  • Baking: moisture retention, improved freshness over time, replacement of eggs
  • Gluten-free bakery: moisture retention, emulsifier, improves freshness over time
  • Beverages: improved mouthfeel, stabilizer, pulp enhancer
  • Dairy: syneresis control, stabilizer, creamy mouthfeel
  • Dairy alternatives: creamy mouthfeel, stabilizer, syneresis control, gellan gum replacement
  • Dressing & sauces: emulsification, improved texture, stability
  • Dry plating: converting liquids to flowable powders
  • Meat substitutes: emulsification, binding, firmness, meat-like texture
  • Processed meats: improved yields, succulence, phosphate replacement
  • Pet foods: emulsifier, stabilizer, texturizing

  1. What are the benefits of using citrus fiber powder?

Citri-Fi citrus fiber provides both water holding and emulsification properties. Additionally, it gels due to its high level of intact native pectin. These functionalities mirror other hydrocolloids in the market. As a result, this upcycled food ingredient can be used to improve nutrition, texture, stability and labeling of food and beverages. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural and clean label markets.

Citrus fiber has no E-number which is key in regions like Europe. Many food formulators avoid using E-number ingredients. Citri-Fi is also non-allergenic and gluten-free making it an ideal ingredient to use in gluten-free formulating. This natural citrus fiber is non-GMO project certified. And the Citri-Fi 400 line is USDA certified organic which makes it a one-of-a-kind in the market.

Because this citrus fiber is produced from byproduct of the citrus juicing industry, it is considered upcycled, sustainable and eco-friendly. And like its name infers, this ingredient does contribute dietary fiber (>80%).

  1. Is citrus fiber an ultra-processed food (UPF)?

Ultra-processed foods or UPFs entered the limelight recently due to their health implications. These types of industrial made foods typically use ingredients that have been synthesized in laboratories, derived from food components or extracted from foods. Though citrus fiber is extracted from citrus fruit, it is not considered an ultra-processed food.

Since citrus fiber is not a finished product, consumers do not eat it by itself. On the other hand, UPFs are finished food products consumed by the general population. UPFs typically incorporate ingredients like saturated or hydrogenated fats, salt, refined sugars or flours and artificial colors, flavors and preservatives.

  1. Is citrus fiber a food additive?

The United States, Europe and other countries' governing bodies manage their own definitions of food additives. Citrus fiber does not qualify as a food additive in the U.S. or Europe. It is a considered an ingredient in both the US and Europe which lands out of the scope of the food additive list. Because of this, citrus fiber has no E-number in Europe which makes it an ideal natural food ingredient to use to benefit food and beverages like baked goods, juices, snacks, sauces, meat substitutes, plant-based beverages, dairy-free cheeses and more.

  1. Is citrus fiber gluten-free?

Gluten-free requires testing and monitoring. Naturally, citrus fiber contains no gluten.  However, some citrus fibers are processed using equipment that may have been contaminated from gluten-containing foods. Therefore, it is important for the citrus fiber suppliers to guarantee that their citrus fiber is gluten-free. Citri-Fi citrus fiber falls under the threshold. As a result, it is safe for gluten-free formulator to use in food products.

 

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Citri-Fi Citrus Fiber Water Holding, Natural Emulsifier, Upcycled, Sustainable, Gelling Properties - Sustainability - Eco-friendly - Upcycled
September 26, 2023
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Dairy Alterantives, Dressings, Soups & Sauces, Meat Substitutes, Processed Meats

6 Ways to Formulating with Citrus Fiber

Foods tend to require multiple ingredients to ensure stability and quality. Yet, the lengthy ingredient labels tend to hamper the product’s image. Fiberstar’s full line of citrus fibers offer one ingredient with multiple functionalities – water holding and emulsification. By formulating with citrus fiber, product developers can create high quality and stable food products while keeping labels clean.

Look at a food product’s label and you will be daunted at how many food ingredients are listed. Some are your classics found in grandmother’s pantry. Others struggle to roll off the tongue easily. And then some ingredients read like hieroglyphics dug up from an Egyptian crypt. Regardless, formulating with citrus fiber and/or other natural functional ingredients can help clean up food labels which improves the product’s image.

The market demands more natural ingredients that create high quality healthy food products with a long shelf-life. Using the words ‘natural ingredients’ and ‘long shelf-life’ in the same sentence is an oxymoron to most food developers. Natural ingredients tend to have limited functionality and stability which adversely affects shelf-life. Many shelf stable foods need stabilizers and/or emulsifiers to maintain its integrity. At the same time, not all fall in the clean label bucket.

Texturizers, Stabilizers and Emulsifiers

Hydrocolloids originate from various raw materials, require different handling and usage methods and provide varying functionalities. Some hydrocolloids provide stabilization, suspension and even emulsification. They exist as the workhorses in the food formulating world. However, depending on the hydrocolloid used, these ingredients pose challenges. Some have fallen out of favor with consumers due to the clean label trend. Others continue to have availability issues. However, formulating with citrus fiber has bypassed some of these hurdles.

However, not all citrus fibers are created equal. These fibers differ by raw material origin, processing methods, composition, functionality and particle size in addition to regulatory certifications. For instance, Citri-Fi® citrus fiber is produced from byproduct of the citrus juicing industry. This upcycled product uses processes free from chemical modifications. Because of the patented process, the citrus fiber exists in its natural form like Mother Nature intended. The composition of insoluble and soluble fiber, in the form of high levels of intact pectin, contribute to its functional benefits – water holding and emulsification. Moreover, the small protein content also aids in the emulsification mechanism making citrus fiber an ideal natural emulsifier.

As mentioned, citrus fibers also differ by particle size. Fiberstar offers varying particles sizes that range from fine to large coarse granules. The procurement and process allows Citri-Fi to be allergen-free, non-GMO and in some product lines, USDA certified organic.

Because Citri-Fi has a portfolio of products, how does one choose the right citrus fiber? Let’s discuss the basics.

Formulating with Citrus Fiber 100 Series

The Citri-Fi 100 product line, the flagship brand, provides water holding and emulsification properties. It is recommended to use less than 1% to minimize any flavor impact. Depending on the flavor sensitivity of the food application, Citri-Fi 100 series can be used at a slightly higher level to maximize the functional benefits.

Food applications include baked goods, dairy, beverages, processed meats, dressings, sauces, pet food, meat substitutes and dairy alternatives. Using homogenization opens the fiber up to create high surface area which increases the functionality of the citrus fiber. This can be useful in food applications such as dairy products, ice cream, dressings and sauces. For example, the sheared citrus fiber can serve as a tomato extender in tomato paste which is used in pizza sauce and tomato juice. There are four particle sizes available ranging from small to large.

Co-processed Citrus Fiber and Food Gums: Citri-Fi 200 and 300 Series

Fiberstar also offers the Citri-Fi 200 and Citri-Fi 300 series. Both of these series are co-processed with food gums, guar gum and xanthan gum, respectively. The co-processed citrus fibers provide similar water holding and emulsification as the 100 line, however, they provide additional viscosity. Both are ideal for applications requiring additional viscosity and/or functionality such as dairy products, dressings, sauces and egg and/or oil replacement in baked goods. Deciding which line to use depends on the formulation criteria. Some product developers prefer working with guar gum vs. xanthan gum or vice versa due to functionality, labeling or availability. Again, these lines are offered in various particle sizes to target specific food textures.

The Next Level of Functionality Citrus Fiber: Citri-Fi 600 Series

Now the portfolio includes the new Citri-Fi 600 citrus fiber series. Though Fiberstar offers the 200 and 300 lines to provide additional viscosity, some customers prefer not to use foods gums on their ingredient labels. And in some cases, using shear to open the fiber up to increase the viscosity is not an option. However, they still need the additional thickness. This neutral flavored Citri-Fi 600 line provides the additional viscosity without requiring shear. The viscous nature is found naturally which makes it ideal for those food manufacturers who do not have shearing equipment like a homogenizer.

Citri-Fi 600 performs well in food products such as dairy, dressings, beverages and sauces. For instance, the 600 line is also an ideal tomato paste extender. As a result, this citrus fiber can extend up to 25% tomato paste while creating a natural tomato-like texture. And due to the water and oil binding, Citri-Fi controls separation during food processing and shelf life. Citri-Fi 600 is heat, low pH and freeze/thaw stable.

USDA Certified Organic Citrus Fiber: Citri-Fi 400 Series

Due to the growing demand for more organic foods and beverages, formulating with citrus fiber that is organic is now an option. Fiberstar launched Citri-Fi 400 USDA certified organic citrus fiber. This neutral flavored organic line has the same functionality as the Citri-Fi 600 series – water holding, emulsification and added viscosity. Product developers can use the 400 series to create foods that are 100% organic, 95% organic or made with organic ingredients.

Plant-based Food Texturizers: Citri-Fi TX

The Citri-Fi TX texturizing citrus fiber was specifically designed to create meat-like texture in meat substitutes and processed meats. In plant-based meats, formulators typically use texturized plant proteins as the base to produce the meat-like texture. When formulating with citrus fiber, Citri-Fi TX enhances the texture of the meat substitute by delivering the firmness, bite and meaty texture at 2-4%. The TX is used in combination with plant-based proteins. And when combined with the 100 line, this citrus fiber binds the water and oil to produce the juiciness and succulence.

Checking all the Good Boxes

Labeling options for the Citri-Fi 100, 400, 600 and TX include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural markets. These lines are non-GMO, allergen-free and gluten-free and contribute dietary fiber. Also, they have no e-number which is desirable in regions like Europe. As mentioned, the Citri-Fi 400 is USDA certified organic. And because Citri-Fi originates from byproduct of the citrus juicing industry, these product lines are plant-based and highly sustainable. Citri-Fi meets today’s hottest food trends – plant-based, organic, natural, sustainable, green, upcycled, healthy and allergen-free. Formulating with citrus fiber checks all the boxes.

Using one ingredient - citrus fiber - alleviates the clean label issue. Product developers can create clean great tasting food and beverages with one multi-functional ingredient. Fiberstar continues to leverage its long-standing citrus fiber expertise to create new clean food ingredients that solve the market’s challenges today.

Please contact us if you have questions about the Citri-Fi citrus fiber portfolio.

 

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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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Clean Label Processed Meats - Citri-Fi Citrus Fiber - Increased Yields, Succulence, Meat-like texture
April 13, 2022
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Processed Meats

Clean Label Processed Meats: Tips using Citrus Fiber

The meat industry continues to push the envelope in delivering clean label processed meats. Options available include using Citri-Fi® citrus fiber which holds high amounts of water and emulsifies which as a result improves the texture, quality and food labeling.

Animal meat processors continue to swirl around in a pool of continuous market flux. For instance, the entire supply chain faces dilemmas ranging from animal treatment to environmental concerns. However, one demand that continues to surface is clean label. This trend floated to the top due to a shift to plant-based eating. Though meat substitutes may be packed with plant-based proteins, some critics quickly point out the degree of processing that occurs. Because of this, many skeptical consumers revert back to their definition of “real food” -  clean label processed meats.

Clean label in this arena applies to many facets including quality, texture and preservation. For example, savvier consumers now scan labels for additives like salt, nitrates and phosphates. However, at the same time, each ingredient plays a special role delivering a juicy, tender and safe meat product to the consumer’s plate. Without these ingredient actors, some processed meats would dry out during the cooking process. Or their shelf-life would be cut in half without a preservation system.

The market offers several label friendly options such as citrus fiber. Below provides tips on how to create clean label processed meat products.

Phosphate-free Poultry Products

Processed poultry products such as Rotisserie chickens tend to be injected with salts and phosphates to reduce purge and increase cook yields. As a result, this creates juicy and succulent textures. Citri-Fi citrus fiber holds a lot of water and emulsifies which can be used with other natural hydrocolloids like carrageenan or native rice starch to create meat formulations free from phosphates. The citrus fiber, when used at (<0.5%), and the hydrocolloid hold onto the water during the cooking process to retain the juiciness. The Citri-Fi’s emulsification properties bind the fat and water to prevent loss. As a result, the rich poultry flavor remains in the meat which enhances the eating experience.

Injected Pork Lion Minus the Phosphate

Pork lion also uses injection marinades with additives to improve the yields and eating qualities. Citri-Fi, at low usage levels (<0.5%), can be used with sodium bicarbonate as a buffer to improve the cook yields and reduce purge. This method not only provides cost-in-use savings, but also, improves the quality of clean label processed meats

Animal Meat Fat Reduction

Typically, lowering the fat content of a meat product adversely affects the mouthfeel and texture. Because Citri-Fi binds oil and water, it improves the sensory properties by helping to retain the full-fat mouthfeel. Moreover, this natural ingredient helps product developers improve the Nutri-Score of the meat products. Bettering the Nutri-Score is an important initiative in some regions of the world. For example, product developers target to lower salt, sugar and saturated fats to improve the Nutri-Score of foods. However, by using this natural citrus fiber, consumers now enjoy clean label processed meats with improved nutritional profiles.

Citrus Fiber in Other Meat Products

Citri-Fi also benefits other processed meat products including emulsified meats like frankfurters and hot dogs in addition to chopped and formed meats like kebabs and gyros. Moreover, this plant-based ingredient improves the meat-like texture, binding and juiciness of meat substitutes like patties, nuggets and sausages. And when used with plant-based proteins like potato protein or canola protein, Citri-Fi helps create products free from methylcellulose which improves food labeling.

This natural ingredient has no E-number. Labeling options vary by region. For example, USDA approved labeling includes citrus flour or dried citrus pulp which resonate well in the clean label and natural markets.

To learn more about what Citri-Fi can do for you, please contact us. Or visit us at the upcoming industry trade shows.

Additional Information

Moisture Maintenance (Meat & Poultry)

Multi-faceted Approach to Replacing Phosphates (National Provisioner)

Keeping it together  (National Provisioner)

 

 

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