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Citrus Fiber in supplements and nutrition - gummies, tablets, bars, beverages
October 24, 2024
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Fiberstar Blog

Dietary Supplement Solutions: Citrus Fiber Delivers Benefits

The supplement world grew into a colossal category which includes various nutritional ingredients and delivery systems. Due to better-for-you, clean label and sustainability trends, developers are seeking new dietary supplement solutions to address the market trends. Citrus fibers such as Citri-Fi® addresses these needs with its fiber content, sustainability story and functional benefits.

Remember the days of taking your vitamins? For some it was throwing back cod liver oil using a spoon without gagging while for others it was chewing up chalky cartoon figures. Regardless the type and format, these dietary supplement solutions are still alive and kicking today. This category exploded offering everything from botanical herbs to enzymes which is more advanced than the snake oil days. And the available formats are limitless.

What’s Shaking in the Supplement World

Today, supplements mean more than just taking your vitamins. This category also includes herbs, minerals, enzymes, amino acids, probiotics and botanicals. As a result, there are various delivery systems now such as tablets, capsules, powders, gummies and liquids. Currently, these nutritional ingredients are now added to functional foods like beverages (powdered or RTD) and nutrition bars.

Several market trends are affecting this category including better-for-you formulations, clean label and sustainability. For example, product developers are looking for options to reduce sugar in beverage and gummy formats to improve the nutritional profile. In other instances, due to consumers probing eyes, some products are being re-formulated with cleaner labels. The subjective definition of clean label can range from allergen-free to vegan-based. Nevertheless, new dietary supplement solutions are needed to meet these trending requirements.

Citrus Fiber: A Piece of the Dietary Supplement Solution

One overlooked ingredient in the supplement category is citrus fiber. Most of the public automatically assumes that this is a fortifying fiber used to make fiber claims. Though citrus fiber contributes dietary fiber, it is typically used at low usage levels (<1%). Its primary benefit is the natural functionality that the insoluble and soluble fiber provides in various supplements such as water binding, emulsification and gelling.

However, not all citrus fibers are created equal. Citrus fiber’s largest differentiation is the process used and the composition of the final product. In the end, the composition generates the functional benefits which improves the quality, texture and natural mouthfeel of various supplements. For instance, Citri-Fi citrus fiber is created from byproduct of the citrus juicing industry. The process, which is free from chemical modifications, opens up the fibrous matrix to create high water holding and emulsification properties. Other citrus fibers on the market are byproduct of the pectin extraction process. Even though they are considered upcycled like Citri-Fi, they may use chemicals or solvents to process their citrus fiber which is far from what Mother Nature intended. Citri-Fi’s composition is as close to its original form in nature.

Benefits in Beverages, Gummies and Nutrition Bars

Beverages can be powdered formulations or ready-to-drink (RTD). Citri-Fi when used between 0.1% and 1% provides both beverage types clouding, natural mouthfeel and emulsification properties. In addition, Citri-Fi aids in pH stability in RTD beverages. To use, Citri-Fi is typically added to the dry powder mix before liquids are added. This prevents clumping during the hydration process. However, one can also add Citri-Fi to liquids as long as there is strong agitation present.

In gummies, Citri-Fi is used to extend pectin in pectin-based formulations. In addition, this citrus fiber can replace topical powdered sugar. This not only reduces the sugar content of the gummy, but also serves as an anti-sticking agent. By doing this, formulators can create better-for-you and clean label gummy versions. Dietary supplement solutions like these that provide dual benefits help product developers meet their formulating goals with less stabilizers, thickeners and emulsifiers.

And in nutrition bars, Citri-Fi, when used between 0.3% and 1%, binds oil, emulsifies, and improves the texture. This citrus fiber performs well in various applications such as enrobed or coated and filling-based nutrition bars.

Exploring Other Nutritional Supplement Uses

Citrus fiber also can be used as a plating agent for both oil and water-based food ingredients. This natural ingredient has a load up to 25%-50% depending on the substance. To use, the solution (oil or water-based) is poured into the citrus fiber and mixed over time. Citri-Fi will bind the solution using its high surface area and turn the liquid into a free-flowing powder.

Citri-Fi citrus fiber is a great tool when used in a dietary supplement solution. It’s fiber status, sustainable green story and labeling options which include citrus fiber, dried citrus pulp or citrus flour are a natural fit in the supplement world. Citri-Fi is non-GMO, allergen-free and gluten-free. Certified organic versions, Citri-Fi 400 series, is available for those producing organic food and beverages. This food ingredient also has no E-number which is relevant to regions like Europe.

For more information about Citri-Fi citrus fiber, please contact us.

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October 26, 2022
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Fiberstar Blog

Upcycled Citrus Fiber Debuts at SupplySide West

Fiberstar, Inc. will be exhibiting at SupplySide West 2022 which attracts attendees globally to meet and greet food ingredient suppliers promoting their innovation in food, beverage and supplements. Amongst the exhibitors, Fiberstar will showcase its Citri-Fi® upcycled citrus fiber which improves the texture and labeling of a variety of foods.

SupplySide West lassos together food ingredient companies serving the food, beverage and dietary supplement markets. Among these customers, many participate in the fast growing natural, organic and functional food segments. Though historically, this show catered to those within dietary supplements. Today, this show attracts attendees globally who seek innovative solutions such as upcycled citrus fiber for functional food and beverages.

Fiberstar, Inc. will exhibit at this upcoming show at booth #2259. The team will showcase its flagship Citri-Fi citrus fiber which is produced from byproduct of the citrus juicing process. Besides the fact that this upcycled ingredient supports a sustainable story, it also provides multi-functionalities including water holding and emulsification. As a result, this natural food ingredient benefits a variety of food applications including beverages, nutritional bars and gummy-based supplements. 

Boosting Beverages

Citri-Fi citrus fiber improves various beverage types including ready-to-drink (RTD) beverages, powdered drinks and smoothies. The water holding feature of the insoluble/soluble fiber enhances the mouthfeel and texture of powdered drinks. And due to the high surface area, Citri-Fi serves as a dry plating agent holding up to 25% oil to turn liquids into flowable powders. This same fibrous matrix also contributes some thickness which allows it to extend fruit and/or vegetables in smoothies or juice nectars in addition to improving the mouthfeel.

Bringing up the Bar

Today, the market offers a plethora of nutritional bars. Many of these bars require water holding agents to help minimize dryness which adversely affects the stability and texture. At less than 1% usage rate, this upcycled citrus fiber can be incorporated into bars keeping them soft and pliable to prevent teeth cracking. This applies to bar coatings, fillings and bases. For example, Citri-Fi improves the texture and freshness of a baked coating in addition to its fruit filling.

Going Gummy

Analysts predict that the gummy market is growing leaps and bounds making it the new frontier for supplements. The gummy format grew in popularity due to its sugary appeal and chewy texture which eases edibility versus swallowing traditional tablets. Today, supplement manufacturers have convinced consumers there is a solution for every human ailment. And that solution comes in the form of a gummy. However, due to recent current events, the hydrocolloids (pectin, gelatin, modified starches, alginate, etc.) that form gummies still struggle with availability. As a result, other ingredients such as upcycled citrus fiber provide formulators a clean label alternative.

Since Citri-Fi citrus fiber contains high levels of intact native pectin, it can be used to extend some hydrocolloids in gummy formulations. Or this natural citrus fiber can be used in conjunction with other hydrocolloids to create similar textures. And because Citri-Fi qualifies as a dietary fiber under the FDA guidelines, it also contributes fiber on the nutritional label.

Upcycled Citrus Fiber Added Benefits

Besides benefitting health and wellness foods, Citri-Fi’s dual functionality also improves a variety of foods including dairy, bakery, pet food and plant-based foods like meat substitutes and dairy alternatives.

Non-GMO Project Certified  |  Allergen-free  |  Gluten-free  |  No E-number  |  Organic (coming soon!)

Learn more how Citri-Fi can help your food products by contacting us!

 

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June 8, 2022
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Fiberstar Blog

Drink up! Pulp Replacement Beverage Ingredients

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.

For more information, please contact us!

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February 9, 2021
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Fiberstar Blog

Turn Oil into Powder: A Medicinal Dilemma

Medicinal oils though used “as-is” tend to be more user-friendly in oil powder form. However, to turn oil into powder comes with challenges. Citri-Fi® citrus fiber’s high surface area binds large amounts of oil. As a result, this natural clean label ingredient converts liquid oils into flowable powders. Additionally, Citri-Fi can be used in finished food products to improve quality, texture and nutrition.

Dry or powdered foods existed since prehistoric eras. Drying foods extended the availability for longer periods of time which became an essential survival technique. Not only did it preserve foods like meats but it also eased travel with less weight to carry. Today, a variety of foods come in powder form for similar reasons such as beverages, soups and sauces. Drying off the water to convert the food into powder was a commonality among all these foods. At the same time, a growing need emerged to turn oil into free flowing powder.

A rising demand to create oil powder stemmed from various reasons including increased shelf stability, economic benefits, safety and/or ease-of-use. Because of this, the medicinal oil market began to investigate how to deliver their product in a more efficient form. The challenge was finding a clean label or natural way to do this.

Dual Purpose Citrus Fiber: Dry Plating and Functional Fiber

Citri-Fi citrus fiber is byproduct of the citrus juicing process. This upcycled food ingredient contains high surface area, pore volume and an amphiphilic chemical composition making it suitable as both a carrier and emulsifier for converting liquid or viscous medicinal oils into dry free flowing powders. As a result, this can be either used in a dry form or hydrated to form stable emulsions. For example, Citri-Fi binds CBD oil at 50/50 ratio and remains a flowable powder, However, in a hydrated form, Citri-Fi binds 8 times its weight in oil and maintains a stable emulsion. Besides acting as a carrier, this natural citrus fiber improves the quality, texture and nutrition of finished foods.

Using Citrus Fiber in Medicinal Foods

Many medicinal oils are incorporated into food products such as baked goods, beverages and confections. As mentioned, Citri-Fi not only binds oil, but also water. As a result, this natural citrus fiber improves freshness over time and can replace unfavorable ingredients such as egg or chemical emulsifiers in bakery items. In beverages, Citri-Fi sustains mouthfeel, texture and clouding. Lastly, this natural ingredient enhances texture in confections like gummies. Ultimately, this clean label ingredient can not only create oil powders, but also, provide additional functional benefits in finished food products.

Citri-Fi is non-allergenic, gluten free and Non-GMO Project certified. Also, Citri-Fi contributes fiber. Labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the natural and clean label markets.

To learn more about turning oil into powder using Citri-Fi citrus fiber, please contact us. Application sheets are available upon request.

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December 1, 2020
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Fiberstar Blog

Making Oat Milk using Clean Label Citrus Fiber

Oat milk is a rising star in the plant-based milk world. Making oat milk clean label can be challenging. Yet, clean label Citri-Fi® citrus fiber provides enhanced mouthfeel and stability when additional functionality is needed.

You know the saying, “there is a flavor for everyone”. This also applies to plant-based milks too. Today, the market offers a plant-based milk for everyone. Though almond milk remains the top contender in the plant milk world, other bases are making strides. For instance, oat milk continues to rise like a star due to its versatility, healthy halo reputation and creamy texture.

Some oat milks rely on stabilizers such as gellan gum to improve the texture and stability. However, many oat milks on the market depend on the beta-glucan innately tucked away in the oat itself to create high quality drinks. And that beta-glucan gives oats its heart healthy reputation.

Improving the Oat Texture with Citrus Fiber

Although the oat base creates desirable plant milk attributes, some milks require additional stability. However, at the same time, adding ingredients to oat milk while maintaining a clean label poses challenges. Like oats, Citri-Fi® citrus fiber contains native soluble fibers that provide high functionality at very low usage levels (0.1 to 0.4%). This citrus fiber’s intact pectin content contributes improved mouthfeel and additional stability.

Because Citri-Fi’s fiber expands in shear conditions, a single or double homogenization step will create thicker and smoother textures. From this, plant-based milk producers can optimize the oat and citrus fiber usage level to improve the texture and nutritional contributions. These superior characteristics sets this citrus fiber apart from others on the market.

For instance, this natural upcycled ingredient is created from byproduct of the citrus juicing industry. And because it is one of few citrus fibers that use a patented process free from chemical modifications, producers prefer its superior functionality. Its green existence complements any brand’s sustainable story. Additionally, Citri-Fi’s labeling options include citrus fiber, citrus flour or dried citrus pulp which all resonate well in the natural markets. As a result, producers making oat milk benefit from a clean label.

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November 10, 2020
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Fiberstar Blog

Improve Your Nutri-Score using Citrus Fiber in Foods

Citri-Fi® functional citrus fiber provides high water holding and emulsification properties. As result, this natural ingredient improves the Nutri-Score by reducing calories, fat, sugar and salt while contributing fiber. In the end, Citri-Fi not only enhances food and beverage quality but also improves the nutrition label which gives consumers healthier choices.

The Nutri-Score is a type of traffic light system which helps consumers in the EU to choose “healthier” foods. For instance, this scoring system classifies foods and beverages into five groups starting with A (green) to E (red). Food ingredients are ranked from 1 to 10 which is then summed up to calculate a letter grade. It is this letter grade that highlights whether the food is healthy or not. For example, ingredients like sugar, saturated fats and sodium worsens the score. On the other hand ingredients like protein and dietary fiber improves the score. From this nutrition label, consumers quickly discern the nutritional value of the product. Ultimately, this system encourages consumers to pick healthier choices and puts more emphasis on their diet.

Citri-Fi Citrus Fiber Positively Affects the Nutri-score

Citri-Fi citrus fiber is produced from upcycled bio-material or byproduct of the citrus juicing process. The patented process which is free from chemical modifications opens up the fiber to provide high water holding and emulsification properties. As a result, these functionalities improve food and beverage products quality and Nutri-score. For instance, at small usage levels (0.2% to 1.0%), Citri-Fi improves the score by reducing calories and fats in addition to creating better textures in salt and/or sugar reduced food products. Additionally, Citri-Fi improves the score by increasing the fiber content of the food and beverage.

Food Products and Improved Nutrition Labels

This citrus fiber benefits various food products. For example, in bakery foods, Citri-Fi’s high water holding and emulsification properties helps reduce fat, oil and/or egg while contributing fiber. Other functional benefits include improved structure and perceived freshness over time. In dairy, ice cream, sauces and dressings, this natural citrus fiber reduces fat and improves texture of sugar-reduced products. While in beverages Citri-Fi improves mouthfeel while contributing fiber. And in meats, this natural food ingredient reduces fat and salt while providing emulsification for good oils.

In the end, removing the unhealthy ingredients from food and beverages at times reduces the product quality. Depending on the formulation, these ingredients provide also functional benefits in addition to their organoleptic contributions. Using natural highly functional fibers like Citri-Fi allows product developers to either replace or reduce those negatively perceived ingredients without compromising product integrity. Moreover, Citri-Fi cleans up the food nutrition label and statement since its labeling options include citrus fiber, dried citrus pulp or citrus flour.

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June 9, 2020
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Fiberstar Blog

Citrus Fiber/Fibre: Frequently Asked Questions

Citrus fiber is the "go-to" clean label ingredient, especially Citri-Fi® citrus fiber. This natural citrus fiber sets itself apart from other citrus fibers due to its sustainable story, patented technology and superior functional benefits. For instance this citrus fiber or citrus fiber extract provides high water holding, emulsification and gelling properties. In addition, it cleans up food labeling. Learn more about this superior citrus fiber by checking out the frequently asked questions.

Because of citrus fiber's clean label functional benefits in food and beverage products, the food industry placed citrus fiber in the limelight. As a result, customers continue to ask questions about this superior natural ingredient. Below, we captured and shared common questions asked about this excellent clean label food ingredient.

Citrus Fiber: Frequently Asked Questions

1. What is Citrus Fiber? 

Citrus fiber consists of insoluble and/or soluble fibrous components of citrus fruits such as orange, lemon and limes. Though most people automatically assume that food makers use citrus fiber for fortification purposes such as "adding fiber", this is not the case for citrus fibers like Citri-Fi®. Not all citrus fibers are created the same. For instance, Citri-Fi uses a process free from chemicals to convert byproduct or "upcycled" material produced by the citrus juicing industry into higher valued products. As a result, the patented mechanical process opens up the fiber to provide high surface area.

Because of the high surface area and composition, this citrus fiber can be used at very low levels while providing high functional benefits such as water holding, emulsification and gelling. Citri-Fi contains high amounts of both insoluble and soluble fiber, especially native pectin, that provide the functional benefits. Because of this, Citri-Fi improves texture, taste and stability of food first and contributes some dietary fiber second.

Key differences separate Citri-Fi citrus from others in the market. Citri-Fi adheres to a sustainable model using byproducts from food processes. Other fibers use grind and grow models. In other words, other suppliers specifically source their materials from products grown specifically to be processed into plant fibers. In addition, some citrus fibers contain mostly insoluble fiber. As a result, they provide limited functionality in the food product. Lastly, Citri-Fi uses a process free from chemical modifications. Other processors use alcohol washes and other chemicals to create their products.

2. What is Citrus Fiber Made From?

Citrus fiber can be made from different citrus fruits such as orange, lemon or limes which are the most common raw materials.

3. What is Citrus Fiber Extract?

Citrus fiber extract serves as another description for citrus fiber. Some ingredient suppliers use this terminology to try and differentiate their citrus fiber products from others in the market. Ultimately, food labeling trumps when it comes to describing this natural ingredient. For example, the FDA labeling guidance for Citri-Fi includes the following options: citrus fiber, dried citrus pulp or citrus flour. And the USDA fallows citrus flour or dried citrus pulp. These labeling options resonate well in the natural and clean label markets.

4. Is Citrus Fiber a Natural Emulsifier?

Not all citrus fibers on the market provide emulsification benefits. However, Citri-Fi citrus fiber does. This natural citrus fiber extract has high surface area that easily traps water and oil. Also the fibrous composition contains lipophilic and hydrophilic ends which attracts the oil and water into the matrix which further binds the two. For instance, Citri-Fi binds oil and water to create emulsions that are used in food applications such as dressings, sauces, beverages, dairy and meat alternatives like patties. Another feature is that this natural citrus fiber serves as a plating agent. In other words, Citri-Fi, when mixed with oil, turns difficult-to-use liquids into flowable powders. As a result this benefits foods like beverages, meats and sauces.

5. Is Citrus Fiber an Allergen?

Citrus fiber is allergen-free.

6. Is Citrus Fiber Gluten-free?

Citrus fiber is also gluten-free.

7. What is Citrus Fiber Composition?

As mentioned before, citrus fiber composition varies depending on the supplier. Each supplier uses different processing methods as well as sources different raw materials. Citri-Fi citrus fiber contains about 70% total dietary fiber consisting of both soluble and insoluble fiber. Moreover, this citrus fiber consists of high amounts of intact native pectin. In other words, this composition is as close to natural as nature intended. Other citrus fibers may contain more insoluble fiber. As a result, these types of citrus fiber need to be blended with other hydrocolloids to provide the same benefits as Citri-Fi citrus fiber.

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May 19, 2020
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Fiberstar Blog

How to Add Citri-Fi® Citrus Fiber to Foods

Citri-Fi® citrus fiber improves texture, labeling, stability and nutrition of various food products. However, to use this natural citrus fiber in foods, it needs to be hydrated correctly to activate the full functionality. As a result, these four easy methods minimize dispersion issues that may arise when adding this natural ingredient. 

Before diving into how to use citrus fiber in foods, let us review why you need to use Citri-Fi in the first place. Citri-Fi citrus fiber uses a process free from chemical modifications. The mechanical process opens up the fiber to provide high water holding and emulsification properties. As a result, when used at low levels (<1%), citrus fiber contributes multiple benefits to a variety of food products such as meats, bakery, beverages, sauces, dairy and frozen foods. Also, this natural ingredient improves hot trending products like dairy and meat alternatives. In the end, Citri-Fi citrus fiber should be your "go-to" natural ingredient to improve stability while cleaning up labels and enhancing nutrition.

Depending on the product, this healthy food ingredient provides various benefits. For instance, this food emulsifier binds water and oil which improves the stability of dairy, beverages, sauces, dressings and dairy alternatives. Additionally, Citri-Fi holds onto water to increase yields and improve juiciness and texture of meats and meat substitution products. Because this natural citrus fiber provides multiple functionalities, it replaces ingredients like starches, gums and other stabilizers to clean up food product labels.

Now that you joined the loyal citrus fiber club, let us talk about how to use it in food products successfully. Although your first urge will be to sprinkle Citri-Fi like pixie dust, proper hydration is key! In the end, properly hydrating Citri-Fi activates the full functionality of this citrus fiber.

How to Use Citri-Fi Citrus Fiber in Foods 

There are four main ways to use this natural hydrocolloid in foods to prevent clumping or "fish eyes".

1. Pre-mixed in Dry Ingredients

One option includes pre-mixing Citri-Fi citrus fiber with dry ingredients such as sugar, salt, flour, etc. depending on the food product. The dry ingredients should be approximately 10 times the weight of Citri-Fi. Moreover, foods that benefit include bakery items, seasoning mixes and processed meats.

2. Dispersed in Oil 

Another way to incorporate this natural food emulsifier is in oil. For instance, Citri-Fi can be mixed into an oil before being added to the food product or liquid. On the other hand, this natural emulsifier when mixed with a certain ratio of oil turns liquids into free-flowing powders As a result, this plated citrus fiber improves the handling and usability of the product. And as a bonus, when added to water or other food products, this plated material provides additional functionalities. For example, plated Citri-Fi provides stability and mouthfeel in beverages.

3. Dispersed into Syrups

Also, Citri-Fi can be added into syrups like sugar or glucose.

4. Prehydrated Directly in Water

Though we recommend adding Citri-Fi to dry ingredients before hydrating in water, you do have the option to prehydrate directly in water. However, in order to use this method, you need to add Citri-Fi in 3% or less solutions. In addition, this natural food ingredient needs to be added using strong agitation to avoid clumping and "fish eyes". Some recommended agitation options include blender, rotor stator homogenizer, mechanical mixer or a magnetic stirrer.

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May 12, 2020
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Fiberstar Blog

5 Way to Create Healthy Food using Citrus Fiber

Citri-Fi® citrus fiber creates high quality healthy food. For instance, this natural citrus fiber provides high water holding and emulsification properties. As a result, this natural citrus fiber can reduce oil, fat, eggs and add dietary fiber to an array of food products like bakery, beverages, dressings and snacks. 

Creating healthy food today involves subtracting negatively perceived ingredients in addition to adding health promoting elements. For instance, food makers continue to reduce oils and fats in foods. As a result, consumers benefit from lower calories. On the other hand, creating better foods entails removing allergens such as soy, gluten or egg. Regardless, Citri-Fi citrus fiber is an ultimate tool in creating healthier high quality foods. Since this citrus fiber provides high water holding and emulsification properties, it improves stability, texture and nutrition in a variety of food products.

1.  Increase Fiber Contribution in a Variety of Foods

Today, food makers incorporate dietary fiber to make fiber claims. Since not all fibers are created the same, food manufacturers use more than one fiber type like a cocktail. For instance, some foods use functional fibers like Citri-Fi citrus fiber to provide water holding and emulsification properties. At the same time, formulators add other fibers simply to meet the dietary fiber claim requirements. The beauty of Citri-Fi is that its functional attributes benefit a variety of healthy food while also contributing fiber. For example, this citrus fiber improves mouthfeel and clouding in beverages such as ready-to-drink (RTD) and powdered drinks. And Citri-Fi enhances other foods like nutrition bars, snacks and bakery items.

Also, this functional citrus fiber replaces other ingredients like starches, gums and stabilizers. As a result, Citri-Fi cleans up label declarations while improving the nutritional profile. Citri-Fi's labeling options include citrus fiber, dried citrus pulp or citrus flour.

2.  Reduce Oil or Fat in Bakery Products

Citri-Fi citrus fiber's high water holding capacity allows bakers to reduce oil and/or fats in baked goods. For instance, when Citri-Fi is used between 0.25% to 1.00% in muffins, cookies or cakes, this natural ingredient retains moisture. As a result, bakery item's freshness factor remains for a longer period time. And this citrus fiber creates a texture that simulates a full-fat mouthfeel which consumers expect. Citri-Fi replaces up to 50% of oil or fat in bakery products without comprising the quality.

3. Remove Egg Products in Dressings and Sauces

Another industry trend is egg-free dressings and sauces which improves the nutritional profile. For instance, dressings like mayonnaise can now be made egg-less without compromising the texture. Citri-Fi citrus fiber's oil and binding power make this happen. Now, these type of products give vegan and vegetarians more options. And due to recent food safety concerns, food services switched to egg-free dressings and sauce food products. Either way, this natural citrus fiber creates a smooth texture that remains stable for long periods of time at low usage levels. 

4.  Minimize Saturated Fats in Meat Alternatives 

Citri-Fi citrus fiber also reduces saturated fats in meat substitution products like meat-free patties. Since many meat alternatives use coconut oil, these products tend to contain high amounts of saturated fats. When Citri-Fi 100 series is used in an emulsion, this natural ingredient allows food makers to use unsaturated oils and at a lower level. At the same time, the meat alternative is juicy and succulent during the cooking process. And to improve the meat-like texture, Fiberstar recently launched Citri-Fi TX. This new citrus fiber provides cold binding which allows food makers to replace binders like gluten. As a result, those formulating without allergens benefit with a clean label binding system.

5.  Improve Gluten-free Food Texture, Nutrition and Quality

Gluten-free continues to be a market need. Initially, first generation foods were loaded with simple carbohydrates with a short shelf-life. However, today, food makers focus on creating higher quality and healthier versions. And manufacturers upgraded to a more wholesome approach to gluten-free food making. Citri-Fi citrus fiber is an ideal solution when creating gluten-free foods. Because this natural citrus fiber holds onto water, gluten-free foods retain moisture longer. As a result, this improves the freshness factor. And because Citri-Fi meets the FDA fiber guidelines, this natural ingredient contributes fiber to the overall nutrition.

 

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March 31, 2020
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Fiberstar Blog

BLOG: Creating Different Types of Plant Milk With Citrus Fiber Top 3 FAQ

Citri-Fi® citrus fiber is used in various types of plant milk to improve stability and smooth mouthfeel. The process involves low levels of Citri-Fi (0.2% to 0.4%), mixing and homogenization to create these high quality products. 

In the first BLOG: Top 7 FAQ about Citrus Fiber in Plant-based Milks, we discussed how Citri-Fi citrus benefits different types of plant milks. However, in this discussion, we will expand how to use citrus fiber. Fiberstar works closely with Customers from bench top to commercialization to make sure they create high quality plant-based milks.  As a result, the team compiled the top 3 FAQ about how to use Citri-Fi in different types of milk alternatives.

Top 3 Frequently Asked Questions Using Citrus Fiber in Plant Drinks

1.  How Do You Use Citri-Fi Citrus Fiber in Plant Milks?

As mentioned in the previous blog, Citri-Fi 100FG or Citri-Fi 100M40 dosage level ranges between 0.2% to 0.4%. The citrus fiber is typically mixed with other dry ingredients, if any, and added to heated water with a vortex. You can hydrate using cold or warm water. However, we recommend using warm water to activate the intrinsic pectin to be more functional. On the other hand, if you have to use room temperature, hydration time should be longer to allow the citrus fiber to swell and dissolve.

Then, the plant-based paste is added and mixed for a certain amount of time. Next, you homogenize the solution. If there is any sediment or phase separation, you homogenize a second time. Lastly, you pasteurize and store at set temperature or treat by ultra heat high temperature (UHT). For more a detailed process, please Contact Us for technical applications sheets which outline the whole process. To learn more, please check out our video in the Video Library.

2.  Does Citri-Fi Citrus Fiber Interact With Other Ingredients in the Plant Milk Formula?

Yes, citrus fiber interacts with other ingredients otherwise it would not provide the stabilizing effect in different types of plant milk. On the other hand, Citri-Fi citrus fiber does not react with other minerals or ions present including calcium or magnesium. And the type of plant base does matter. For instance, some bases create a situation where fat floats to the top. Citri-Fi binds the fat and water to prevent fat separation when homogenized.

3. Is Homogenization Pressure Important When Using Citri-Fi Natural Citrus Fiber in Plant Milks?

Yes, homogenization pressure is important when using citrus fiber in plant milks. Depending on the raw material (plant base), two cycles may be needed. However, homogenization pressure should be at least 150-250 bar. And even though we recommend downstream to homogenize particles which may result from heat treatment, you can also use upstream. This is key in creating high quality types of plant milk.

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