emulsification Archives

February 11, 2022

Bakery mixes are the perfect blend of convenience and quasi-baking from scratch. Because of this, those with tight schedules can throw on an apron and bake at a fraction of the time. Mixes have other benefits in the food land including shelf stability, versatility and customization. For instance, bakery mixes have longer shelf lives compared to their ready-to-eat (RTE) versions. And these mixes can incorporate a variety of ingredients catering to specific consumer diets such as keto, gluten-free and low glycemic.

Surprisingly, this food segment rarely gets the airtime compared to the bakery category in general. To provide more insight about bakery mixes, Fiberstar’s marketing interviewed Sheila McWilliams, a Certified Food Scientist, to share her experiences in this exciting segment. Sheila has worked in the bakery food space formulating RTE and frozen bakery products like cookies, nutrition bars, cakes, muffins and yeast leavened sweet goods and breads. She loves the challenge of scaling a formula from the bench to production and finding new ingredients including bakery texturants that improve the quality and flavor of foods.

Bringing out the Best: Bakery Mix Interview

(Marketing): The baked goods category has several trends driving new product launches. One key trend is health and wellness such as sugar reduction, egg reduction, fiber enrichment and calorie reduction. Does the health and wellness trend cross over into bakery mixes as well? If so, what health and wellness trends do you see?

(Sheila): Bakery mixes have evolved due to an uptick of consumers baking at home. Yes, there are health and wellness trends affecting bakery mixes today. One popular health trend is the use of simple ingredients while still keeping the indulgence factor. Consumers associate recognizable ingredients to healthy choices versus other questionable ones which may be perceived as chemical-based. For instance, consumers look for just a short, simple list of all-natural bakery ingredients during the decision process. Other trends you mentioned including keto, gluten-free and vegan versions of bakery mixes are also on trend. However, they are a smaller niche versus the mainstream clean label bakery ingredient movement.

(Marketing): What challenges are surfacing in this health and wellness category and what solutions are you recommending to bakery mix blenders to overcome these challenges?

(Sheila): Consumers want choices, including healthier choices, while still maintaining the texture, flavor, and freshness of traditional bakery products. Typically better-for-you versions tend to fall short due to some natural ingredient's functional limitations. Chefs and product developers reach out looking for support to improve all these attributes in bakery mixes. At Fiberstar, we sell Citri-Fi® citrus fiber which improves texture and freshness over time in end products because it is a natural bakery texturant and clean label bakery ingredient.

(Marketing): You mentioned Citri-Fi citrus fiber as a solution. Please tell me a little more about this natural ingredient and why it is ideal for dry mixes in general.

(Sheila): Citri-Fi holds a lot of water and provides some emulsification. This bakery texturant provides a variety of benefits. For example, I recommend this natural citrus fiber in mixes to create a tender crumb texture. Because of the fiber’s high surface area and native intact pectin, Citri-Fi provides natural emulsification. As a result, product developers can clean up bakery mix labels. However one of the key benefits is Citri-Fi’s ability to hold water tightly at low usage levels (<1%). Because of this, the high moisture retention improves softness and freshness over time in end products.

(Marketing): How is this natural fiber different than other similar ingredients on the market?

(Sheila): Citri-Fi is an upcycled ingredient, with a functional advantage. In other words, this citrus fiber is derived from byproduct of the citrus juicing industry. The process, which is free from chemical modifications, creates a fiber that contains both native insoluble and soluble fiber components. Because of this, it can hold water and oil, far better than other common dough conditioners and additives. Also, this powdered product is a perfect addition to bakery dry mixes. It is easily mixed in with the dry ingredients. Some emulsifiers are not as process friendly.

Labeling options include citrus fiber, dried citrus pulp or citrus flour which is recognizable on ingredient labels for baked goods. Consumers easily relate to this ingredient. Other ingredients with similar functionality remain on the speculative list. Since this ingredient qualifies as a fiber, it improves the nutritional profile of the bakery mix unlike other ingredients on the market.

In the end, what consumers may not know is that citrus fiber is a functional ingredient and an ideal bakery texturant which is exceptional at improving the quality and freshness of finished bakery products.

(Marketing): Another hot area is specialty diets like keto, gluten-free, glycemic, vegan and free-from. What specialty diet trends are driving new product development in the bakery mix category?

(Sheila): Wellness and improved health is a driver in the bakery category development. Currently, I am receiving a lot of requests about keto and vegan. These are some of the newer trends in this category. As mentioned above, they are more niche.

(Marketing): Are there challenges in the specialty diet category? If so, what are they? And what recommendations are you providing to support product development?

(Sheila): Products in this category may lack the texture of traditional, gluten-containing bakery products. For example, a gluten-free product may be crumbly and dry. One gluten free baking solution is Citri-Fi which provides natural cohesion and moisture retention to dough to improve the texture of gluten-free products. This means better performance during manufacturing and better texture for the consumer.

In keto bakery products, Citri-Fi qualifies as a fiber so it can be added without impacting carbohydrates in the formula. And since Citri-Fi is plant-based - derived from citrus pulp and peel - it makes a perfect ingredient for vegan formulations. Moreover, it can be used with other natural bakery ingredients to remove egg due to its hydrocolloidal and emulsification properties.

(Marketing): If you had a crystal ball, what other developments do you see coming down the pipeline with bakery mixes?

(Sheila): Bakery mixes are a convenient and perfect way to get someone in the kitchen baking. They bridge the gap between scratch-cooking and convenience. It is an option for the home cook to provide family and friends with food that is indulgent, healthy and artisan-quality. There is so much opportunity for indulgent mixes that include multicomponent recipes and bakeware so the consumer can build a gourmet treat at home. Healthy options will continue to launch providing plant-based, clean-label alternatives for the home baker. Artisan-type bakery blends that include specialty flours, grains, flavors, and toppings may be in the pipeline. Bakery mixes provide consumers a convenient way to try a new recipe and new ingredients without the full commitment of buying the individual ingredients.

To learn more about Citri-Fi in bakery mixes, please contact us or order a sample below.

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January 20, 2022

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Fiberstar Blog

Citrus Fiber: Emulsifier, Stabilizer & Texturizer

Instead of rattling off the Top 5 read Fiberstar blogs in 2021, we will focus on their common hot topics. These top read blogs highlighted Citri-Fi citrus fiber’s ability to emulsify, stabilize and texturize a variety of food products. This might set eyes rolling since there are many food ingredients in the market claiming to do the same. However, this citrus fiber performs these functions “naturally” which sets itself apart from the others. Currently, natural emulsifiers are a rare find. On the other hand, food ingredients like Citri-Fi are available as citrus fiber emulsifiers.

Citri-Fi Citrus Fiber Natural Emulsifier

Citri-Fi's process is free from chemical modifications unlike other ingredients in the market. For instance, the insoluble and soluble fiber content contains native intact pectin. This high pectin content gives Citri-Fi the muscle to emulsify and stabilize foods like dairy, beverages, dressings, dairy alternatives and meat substitutes. As a result, developers create foods with more natural textures and mouthfeel.

For instance, Citri-Fi binds oil and water to create the succulent texture in meat substitutes. The 100 series in conjunction with the TX line makes meat-like texture and juiciness. And when this natural emulsifier and texturizer is used with plant proteins like canola protein, potato protein and/or pea protein, meat substitutes can be created free of methylcellulose.

Natural Water Holding Food Ingredient

The market is saturated with water holding ingredients such as gums, alginates, starches and plant fibers. However, Citri-Fi’s fiber composition not only binds high levels of water, but does this “naturally” at low usage levels (<1%). Many other ingredients need to be chemically modified to perform the same. Or if they are natural, they raise consumer’s eyebrows when listed on the food label.

Because of this high water holding, Citri-Fi improves freshness of baked goods, reduces syneresis in dairy foods and creates more natural textures in sauces. And one other benefit that places it on a high pedestal versus others is that Citri-Fi improves freeze/thaw stability of frozen foods. For example, this natural ingredient minimizes water migration during the freeze/thaw cycles. Ice cream and frozen dairy alternatives create less ice crystals which preserves its creamy mouthfeel. And frozen meals refrain from turning into a mosh pit of mash.

Natural Food Texturizer

Fiberstar recently launched Citri-Fi TX which creates meat-like texture in plant based meats and animal meat products. Though there is a plethora of plant-based textured proteins on the market, Citri-Fi TX differs. Most texturized proteins start their life as part of a plant and then further processed. Citri-Fi TX citrus fiber exists in a larger granular form - minimally processed. And because it is derived from citrus fruit, it is non-allergenic unlike soy and wheat. Many texturized proteins serve as a base in vegan meats at high usage levels. On the other hand, Citri-Fi TX usage level ranges 1-4% to enhance the texture.

About Citri-Fi Citrus Fiber

Citri-Fi citrus fiber is allergen-free and gluten-free. This natural food ingredient has no E-number. And the 100 series including TX is non-GMO project certified. Labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the natural and clean label markets. Citri-Fi is a citrus fiber emulsifier, stabilizer and texturizer. To learn more about Citri-Fi’s natural functionalities, please contact us.

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January 13, 2022

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Fiberstar Blog

Smile and Say Cheese Alternatives!

Through the years, cheese producers convinced the market that cheese is the magic ingredient that makes food taste great! Commercials encouraged parents to melt it on vegetables to make it more palatable for their children. Pizza is not pizza unless there is a long stretch of mozzarella hanging off the slice. And when snacking hit its peak, cheese stood on a pedestal due to its protein content and dairy health benefits. Because of this, dairy-based cheese literally milked the market. The popularity created an opportunity for new offerings such as cheese alternatives.

At the same time, the dairy alternative demand began to tick up. Growing concerns about sustainability, animal welfare and health consequences of animal-based fats spurred a sudden interest in creating cheese without animal milk. As a result, today, there are a variety of cheese analogs using different types of food ingredients and processing technologies. And there is no better time to discuss this topic rather than now in January aka Veganuary.

Starch and Fat-based Cheese Alternatives

Many companies try to mimic common cheese types including sliced cheeses for sandwiches and vegan burgers, soft cheese like camembert, or even products that match fresh or cream cheese. To do this, producers have different options. For instance, a lower cost route incorporates a fat source and modified starches. Spreadable types use liquid fats. On the other hand, hard cheeses require solid fats like palm or coconut in combination with starches. However, palm and coconut are questionable when it comes to sustainability. As a result, some shy away and resort to using sunflower or canola oil.

One challenge using these types of fats and modified starches is creating a stable emulsion without chemical emulsifiers. Because clean labeling is another important requirement, manufacturers look for alternative ingredients. Another underlying issue is that these type of cheeses have no nutritional value. Their bases are made up of starch and contain minimal protein versus animal-based cheeses.

Citri-Fi citrus fiber can help bind the oil and water in these type of formulations. The high surface area and native intact pectin content enables emulsification properties. As a result, cheese texture and stability are not compromised. Also, Citri-Fi contributes some dietary fiber, so this helps improve the nutritional content.

Fermented Nut Cheeses

Another type of cheese that is popular is fermented nut cheeses. These cheeses typically use almond or cashew as a base. The nutritional profile is better due to the nut protein content. And the flavor profile simulates the natural flavor of cheese which can come close to aged cheese. However, this process comes with more costs and tends to be pricier. And when nuts are ground, they tend to not bind all the fat inside which causes separation.

Because Citri-Fi is a great natural emulsifier, it can bind oil and water to help reduce the costs and improve the yields of these products. Water migration is common in products that do not have a good emulsifying system. As a result, Citri-Fi helps prevent weeping during refrigeration. In the end, Citri-Fi, at low usage levels (0.1% to 0.6%), provides emulsification, stability and nutritional benefits to a variety of cheese alternatives. This can range from cream cheese substitutes, parmesan alternatives to other vegan cheese analogs.

This cheese alternative market is the new frontier in the dairy-free world. In the future, cheese will use different protein sources like chickpeas and fava beans. Producers will push the envelope using fermentation, new processes and new ingredients to create high quality cheeses matching their animal-based counterparts.

Citri-Fi is non-GMO Project certified, non-allergenic and gluten-free. This natural ingredient has no E-number. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural and clean label markets.

Please contact us for more information.

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June 29, 2021

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Fiberstar Blog

Fresh Pet Food: Prevent Water Separation using Citrus Fiber

Pet parents rearing furry babies continue to drive many of the pet humanization trends today especially in pet food and treats. With this in mind, pet humanization is a phenomena where pet owners treat their pets like children. These consumers purchase items that resemble products they purchase for themselves. For instance, pet owners tend to read food labels, select minimally processed foods and veer towards healthier versions. Due to this trend, fresh pet foods continue to thrive within the specialty pet food segment.

Fresh pet foods attract pet parents by their short ingredient lists, fresh raw materials and healthier positioning. For example, many pet parents believe that ‘real food’ should be stored in the same place as human food - the refrigerator. However, creating tasty fresh pet food comes with its own set of challenges. For instance, food preparation and storage affect the quality.

The Challenges when Making Fresh Pet Foods

Some fresh pet foods come pre-cooked and frozen in meal blocks. This improves food safety and minimizes the handling of raw foods. Companies ship the frozen meal blocks to consumers since many use an eCommerce model. Or some companies sell the food in freezer cases at brick-and-mortar stores. During preparation, the consumer needs to slack the frozen meal for several hours before serving. Depending on the food components, water separation is a common issue. For example, many fresh dog foods incorporate vegetables like carrots and peas in the meat matrix. Water tends to leech out during the slacking process creating a pool within the packaging.

Other companies pre-cook and package the fresh food mass into chubs. Retailers sell the chubs in refrigerator cases. Again, depending on the formulation, water migration is inevitable. The product weeps water which does not meet consumers’ expectations when feeding Fido.

Natural Solutions to Improve Refrigerated Pet Food

Though many consumers steer away from stabilizers and binders, some clean options which help bind water exist in the market. One ideal solution includes using Citri-Fi® citrus fiber. This natural ingredient is created from byproduct of the citrus juicing process. However, the key benefit of using Citri-Fi is its dual functionality. It not only binds water but also oil or fat that leech out of a food product during cooking, handling and storage.

At very low usage levels, 0.2%-1.0%, this citrus fiber locks in the water. And yet, not all citrus fibers are created the same. Citri-Fi uses a process that is free from chemical modifications that opens up the fiber. This process preserves the citrus fiber’s holistic composition so that it retains a high level of native pectin. Both the high surface area and the native pectin lock in the water. As a result, consumers prep fresh pet food without the watery mess. Other citrus fibers on the market provide limited water holding due to their processing. On the other hand, Citri-Fi, an upcycled ingredient tells a sustainable story from farm to pet bowl.

Citri-Fi citrus fiber is AAFCO approved. Labeling options include citrus fiber, dried citrus pulp or citrus flour. This natural ingredient is non-GMO Project certified, allergen-free, gluten-free, grain-free and made in the U.S.A.

The Future of Pet Foods

Other human trends crossing over into the pet food and treat category include plant-based foods. Because of this, the sky is the limit when creating new types of fresh pet foods as long as it is AAFCO approved. Since plant-based foods like vegetables and fruits tend to release water during storage, Citri-Fi can bind the water to create higher quality, natural pet food products.

For more information, please contacts us to order a sample.

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May 19, 2021

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Fiberstar Blog

Bakery Ingredients: 5 ways to use Citrus Fiber

Many bakery ingredients in the industry provide single functionalities to baked goods. On the other hand, natural ingredients like Citri-Fi® citrus fiber provide water holding and emulsification which benefit a variety of bakery items. Bakers gravitate to Citri-Fi for its ability to create baked items that maintain freshness over time which is the gold standard in quality. And due to its natural emulsification, this citrus fiber is the ideal solution to replace certain emulsifiers to clean up labels. Other key areas include plant-based, gluten-free, egg and oil reduction and bakery fillings.

Creating bakery foods is a combination of art and science. Where else can an elbow test measure viscosity or a handful means a cup? Although measuring methods produce the perfect loaf or muffin, bakery ingredients play an equally important role especially on a mass scale. For instance, bakers use additional ingredients not commonly used in home baking to preserve the baked good’s quality during post production, handling and storage.

Citri-Fi is an upcycled natural citrus fiber created from byproduct of the citrus juicing process. This natural ingredient provides high water holding and emulsification properties which benefit a variety of baked goods. For example, citrus fiber offers the following five ways to create stellar bakery items.

1) Moisture Retention and Improve Freshness over Shelf-life

Citri-Fi’s number one use in baked goods is moisture retention. This citrus fiber’s high surface area and high intact pectin content locks in the water. Over time, the native starch slowly releases the water which is then bound to the citrus fiber. Because of this, the natural occurring gluten and citrus fiber retain the moisture which results in the perception of freshness over time. In this case, less is more. At low usage levels, 0.3% to 1.0%, Citri-Fi can be incorporated into the baked good with additional water to improve the overall texture and organoleptic properties.

2) Emulsifier Replacement in Baked Goods

Mass produced breads typically use some sort of emulsifier to improve loaf volume and create softer crumb. However, some emulsifiers such as mono and diglycerides, lecithin, DATEM and SSL are not perceived to be clean label bakery ingredients. And some emulsifiers are considered allergens like those that originate from soybean. Yet, the market offers very few natural replacements.

Citri-Fi at low usage levels, 0.5% to 1.0%, replace lecithin or mono and diglycerides in baked goods while maintaining the shelf-life and eating qualities. This citrus fiber's allergen-free and clean label status makes this attractive. Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour. These labeling options resonate well in the natural and clean label markets. Please contact us to learn more about our emulsification study which compares Citri-Fi’s superiority over other emulsifiers in the marketplace.

3) Plant-based and Gluten-free Specialty Markets

Gluten-free formulating still exists today. Regardless, the prevalence of certain conditions (e.g. Celiac disease, autoimmune, autism, etc.), drive the need for allergen-free formulating. Gluten-free requirements affected the bakery category the most. As a result, gluten-free and allergen-free bakery goods flooded the market over the last 20 years. However, allergen-free formulating comes with a set of challenges. For instance, many of the base flours do not retain moisture well to keep the structure soft and tender over time. Because of this, bakers prefer natural ingredients such as citrus fiber to bind the water. As a result, the allergen-free bakery items maintain the sense of freshness over shelf-life. Without additional ingredients, these type of bread products would suffer with limited shelf-life and stale texture.

Currently the hottest lifestyle trend, plant-based eating, hit the market quickly. The growing demand is driving bakers to remove animal byproducts such as fats and eggs from their formulations. Once again, this delta creates a slew of challenges for the baker. However, functional bakery ingredients like Citri-Fi can aid in creating high quality and organoleptic pleasing baked goods when animal byproducts are substituted out with other ingredients. Citri-Fi complements the baking system to provide the additional water holding and emulsification properties which are typically compromised when other hydrocolloids or fibers are used to replace animal byproducts.

4) Egg and Oil Reduction Bakery Ingredients

Reducing egg and/or oil requests often pop up. In some regions, formulators reduce these ingredient as a cost savings strategy. In other markets, reducing egg and/or oil improves the nutritional profile of foods. Due to Citri-Fi’s high water holding properties, this natural citrus fiber is essential in creating the moist texture typically when egg and/or oil are present in the formulation. And the natural emulsification properties of the citrus fiber mimics its counterparts to maintain high quality texture. Ultimately, Citri-Fi can reduce egg and oil in bakery formulations while still providing the full-fat mouthfeel which consumers expect.

5) Bakery Filling Texturant and Stabilizer

Many challenges arise when working with bakery fillings. In baked products, fillings need to tolerate the heating and handling while still providing functionality before, during and after the baking process. Since some fillings are low in pH, this too creates an environment where functional bakery ingredients break down. Hence, several factors affect fillings when creating a natural texture.

Citri-Fi citrus fiber’s multi-functional properties tolerate heat and low pH conditions. For instance, this functional ingredient creates natural textures in fruit-based fillings in low and high pH conditions. Citri-Fi can be used “as-is” to generate the gelling textures in high Brix and low pH systems. At the same time, this natural citrus fiber also can generate gelling textures in low Brix and low pH systems. Please contact us to learn more about this new technology.

Another key area where Citri-Fi improves bakery is in filled baked goods. This natural citrus fiber’s high water holding capacity binds the water to prevent blow-outs during the baking process.

There are multiple areas where Citri-Fi citrus fiber benefits bakery products due to its multiple functionalities. Bakers gravitate to this ingredient due to its ability to create freshness over time versus other ingredients, its emulsification properties and its clean label status.

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March 31, 2021

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Fiberstar Blog

Natural Emulsifier in Pet Foods: Citrus Fiber

Slowly you twist the can opener peeling back the lid without a sound. Regardless of the silence, your furry canines bolt into the room with their tongues swinging. Quickly you pour the contents into their bowls and watch them lap it up within seconds. In the end, this ritual sounds quick and simple. On the other hand, creating this healthy and nutritious pet food results in multiple challenges.

In the past, pets scavenged left-out scraps. However, over the years pet food companies changed this by creating specific foods for companion pets. And as time chugged along, standard pet foods bloomed into a variety of formats using multiple ingredients. Today, consumers demand label friendly pet food ingredients thanks to the humanization trend.

Formulation Challenges

Creating clean label pet foods poses multiple challenges which affect texture, stability and palatability. For instance, some pet foods contain oil and water which rely on emulsification to keep them bound over time. However, the market offers very few natural emulsifiers. Without emulsification, water and oil separate negatively affecting the texture and shelf stability. Some examples of these foods include canned or wet foods, fresh foods in chubs and semi-moist treats.

Citrus Fiber, a Natural Emulsifier

Plant-based fibers are commonly used in the pet industry to improve product quality in addition to enhancing nutrition. At the same time, one functional fiber sticks out in popularity due to its high water holding and emulsification properties. Citri-Fi is an upcycled citrus fiber produced from byproduct of the citrus juicing process. Due to Citri-Fi’s highly exposed surface area and high level of pectin content, this natural pet food ingredient binds oil and water creating stability over time. For instance, in semi-soft chews or wet pet food applications, this citrus fiber forms an oil-in-water emulsion to stabilize ingredients into a homogeneous system.

A simplified model system testing varying concentrations of oil, water and fiber in addition to various oil types and challenging storage conditions demonstrates this. The results indicate that Citri-Fi emulsifies up to 60% oil to form stable oil-in-water emulsions when using 2-4% citrus fiber depending on the oil type and storage conditions. As a result, this equates to citrus fibers being able to hold up to 25 times of water and 30 times of oil in the emulsion.

Additionally, the high oil binding property of citrus fibers improves extruded products where oils add unwanted lubricity. The citrus fiber binds the free oil in the system. In addition, Citri-Fi is compatible with other pet food ingredients like flavors, colors, thickening or gelling agents or other nutritional components. Moreover, this natural citrus fiber is thermally stable in high temperatures such as in extrusion processes without losing its functionality.

Other Benefits of Citrus Fiber

Citri-Fi contributes dietary fiber in addition to reducing caloric content when replacing higher caloric pet food ingredients. This natural citrus fiber is non-GMO, allergen-free and gluten-free. Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the natural and clean label markets. Additionally, dried citrus pulp is AFFCO approved.

For more information about citrus fiber as a natural emulsifier and functional pet food ingredient, please contact us.

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February 9, 2021

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Fiberstar Blog

Turn Oil into Powder: A Medicinal Dilemma

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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January 28, 2021

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Fiberstar Blog

Plant Sauces: Dressing up Stability and Emulsification

The market whirled their attention around meat substitutes for the past year. At the same time, dairy alternative foods such as plant milks and dairy-free cheeses continued to grab market share. Yet, one food category remains amiss in this plant-based phenomena – plant sauces. For centuries, sauces and dressings were and still are food’s beloved canopy of flavor and texture. And since some of these products use animal-derived ingredients, they too face challenges converting into vegan versions.

Plant Sauce Challenges

Some sauces and dressings use egg and/or milk proteins to provide texture, stability and flavor. When eliminated, food products suffer from oil and water separation, lack of creaminess and thin textures. However, food developers replace these animal-derived ingredients with modified starches, gums and chemical emulsifiers. As a result, food label declarations turn into lengthy lists full of questionable ingredients in the consumers’ eyes.

Today, the market offers a few natural ingredient options. One natural option, Citri-Fi citrus fiber, provides high water holding and emulsification properties. This citrus fiber’s insoluble and soluble fiber containing intact pectin uses a physical and surface activity mechanism to create the natural emulsification. The oil and water bind tightly to improve stability over time. Moreover, the citrus fiber improves the texture by creating a smooth and full body mouthfeel.

Citrus Fiber Improves Vegan Ranch Dressing

For example, food products such as ranch dressing typically uses mayonnaise, yogurt and buttermilk. Each component contains animal-derived ingredients such as egg and milk protein. However, at very low usage levels (0.2% to 2.0%), Citri-Fi can be used to replace egg in mayonnaise and to improve the texture of plant-based cultured products like dairy-free yogurts. So when the two are combined to make the vegan sauce, it performs like its animal-derived counterpart.

Citri-Fi is non-GMO Project Certified, non-allergenic and gluten-free. It has no E-number. Labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the clean label markets. Fiberstar, Inc. is a proud member of the Plant-based Foods Association (PBFA).

To learn more about how to create vegan mayo, plant-based cultured products like non-dairy yogurt or plant sauces like vegan ranch dressing, please contact us. Formulation sheets and technical support are available.

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November 10, 2020

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Fiberstar Blog

Improve Your Nutri-Score using Citrus Fiber in Foods

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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Bringing out the Best: Bakery Mix Interview

(Marketing): What challenges are surfacing in this health and wellness category and what solutions are you recommending to bakery mix blenders to overcome these challenges?

(Marketing): You mentioned Citri-Fi citrus fiber as a solution. Please tell me a little more about this natural ingredient and why it is ideal for dry mixes in general.

(Marketing): How is this natural fiber different than other similar ingredients on the market?

(Marketing): Another hot area is specialty diets like keto, gluten-free, glycemic, vegan and free-from. What specialty diet trends are driving new product development in the bakery mix category?

(Marketing): Are there challenges in the specialty diet category? If so, what are they? And what recommendations are you providing to support product development?

(Marketing): If you had a crystal ball, what other developments do you see coming down the pipeline with bakery mixes?

Additional Articles:

Citri-Fi Citrus Fiber Natural Emulsifier

Natural Water Holding Food Ingredient

Natural Food Texturizer

About Citri-Fi Citrus Fiber

1. Methylcellulose Replacement in Meat Alternatives

2. Citri-Fi in Vegetarian Meat Products

3. Citri-Fi Natural Citrus Fiber Emulsification Demonstration

4. Creating Emulsions with 10% Citri-Fi Citrus Fiber

5. How to Make Meat Alternatives using Citri-Fi Citrus Fiber

Additional Citri-Fi Citrus Fiber Information

Starch and Fat-based Cheese Alternatives

Fermented Nut Cheeses

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