Email Us info@fiberstar.net
Call Us +1 (715) 425-7550
ORDER SAMPLE
Menu

Tag: emulsification

October 27, 2020
No Comments
Fiberstar Blog

Plant-based Yogurts: Top Facts to Know

Today, plant-based yogurts are the next hot dairy alternative trend. However, at the same time, these products encounter many formulation issues. Citri-Fi® citrus fiber's high water holding and emulsification properties help create high quality dairy-free yogurts including minimizing syneresis, thickening texture and improving food labels.

Plant-based Yogurts Bases – Old and New

Years ago, the only non-dairy yogurts found on the grocery shelves ranged from soy to rice based. However, today, this expanded into a variety of options. Other dairy-free bases moving up in rank include: almond, coconut, hemp, cashew and oat. Moreover, plant-based yogurts now reside next to their animal-based counterparts in the grocery store. As a result, this gives consumers an opportunity to try something new or use these products as a gateway to a plant-based lifestyle. In the end, plant milks will provide the segway into dairy-free yogurts. As a result, new plant milk bases such as lupin, flaxseed or sesame seed will cross over into this category.

Typical Issues in Creating Non-Dairy Yogurts

If you make your own yogurt at home, you know that dairy yogurts are relatively easy to make due to the dairy-based proteins innately present in milk. However, making dairy-free yogurts turns into a whole new adventure. The easy part involves fermenting the base but the resulting product typically produces thin and watery textures.

Some issues that arise in creating vegan type yogurts include: poor texture, syneresis or lack of a full-fat mouthfeel. As a result, product developers seek out highly functional natural ingredients to counter quality issues. At the same time, developers resort to using additives to compensate for not having dairy proteins in the food matrix. Due to this, their food label declarations evolve into less consumer friendly versions.

Common Stabilizers used in Dairy-free Yogurts

To create a thicker texture and minimize syneresis, developers typically reach for stabilizers. For instance, in vegan style yogurts, modified starches, pectin, locust bean gum, agar and other gums are added to plant-based yogurts to improve texture and stability. However, each stabilizing system presents its own limitations.

For example, modified starches are excellent in minimizing syneresis but at the same time they create pasty textures. On other hand, developers tend to add stabilizers like food gums. This adds viscosity and smooths out the pastiness but at the same time cause the texture to become snotty and unnatural. As a result, multiple stabilizing ingredients are used which makes the ingredient declaration long and cumbersome. In the end, syneresis remains to be a challenging issue in these type of applications.

Citri-Fi Citrus Fiber Benefits in Plant-based Yogurts

Citri-Fi is produced from byproduct or upcycled material of the citrus juicing process which aligns with dairy alternatives' sustainable and environmental goals. This citrus fiber is created using a patented process which opens up the fiber to provide high water holding and emulsification properties. Because of the intact native pectin, Citri-Fi provides multiple benefits in non-dairy yogurts. These superior features sets this citrus fiber apart from others in the market.

For instance, this natural ingredient between 0.01% and 0.60% contributes to smoother and thicker textures which simulates a full-fat mouthfeel. And, due to the water and oil holding power, this natural citrus fiber minimizes syneresis to create more stable products. Citri-Fi is recommended to be used with starches and/or gums to create high quality plant-based yogurts. And because Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour, this natural ingredient resonates well in the natural and clean label markets. Lastly, Citri-Fi is non-allergenic, non-GMO project certified and has no E-number.

Read more →

October 6, 2020
No Comments
Fiberstar Blog

Sauces & Meat Substitutes: Citrus Fiber Successes

Food sauces and meat alternative products have one functional need in common – emulsification. Citri-Fi® citrus fiber provides the oil and water binding to create stable and high quality sauces and meat substitutes. At the same time, this natural citrus fiber cleans up labels by replacing starch, gums and other stabilizers while improving texture and stability.

Citri-Fi® citrus fiber provides multiple functionalities which benefits various food products. For instance, in September, 2020 despite the numerous citrus fiber wins, two categories stood out – sauces and meat substitutes. So, what do these three foods have in common? All require emulsification in order to create stability. At the same time, finding a natural emulsifier is an even bigger challenge.

Creamy and Emulsified Stable Sauces

In sauces, Citri-Fi citrus fiber provides several benefits. For example, in dressings and condiments like vegan mayonnaise, Citri-Fi 100M40 (0.25% to 1.50%) emulsifies the oil and water to create a creamy texture. This emulsion remains stable for a long time which is one of the reasons why product developers prefer Citri-Fi citrus fiber in this type of application. Also, Citri-Fi does not contain an E-number which appeals to the European markets.

Another popular sauce of the season is cheese-based sauces. Once again, emulsification plays an important role in creating creamy and stable textures. However, due to the clean label initiatives, product developers now seek out natural ingredients. This strategy not only creates labels with recognizable components but also simplifies the label using less. Citri-Fi citrus fiber binds oil and water in cheese-based sauces to provide long-term stability as a natural emulsifier. At the same time, this natural ingredient replaces gums and starches which make labels more consumer friendly.

 Clean Label Meat-like and Succulent Meat Alternatives

One hot area is meat alternatives. The market exploded with numerous meat alternative foods ranging from meat substitute beef patties to seafood analogs. Fiberstar led the charge offering not only highly functional citrus fibers, but also solutions sets. For instance, Citri-Fi 100 citrus fiber series provides high water holding and emulsification properties due to its high level of intact native pectin. As result, meat substitutes containing this citrus fiber produce juicy and succulent textures.

On the other hand, Citri-Fi TX10, a texturized citrus fiber, creates meat substitutes with more meat-like texture. In addition, TX10 improves cold binding and in some instances replaces wheat gluten – a common binder. Both the Citri-Fi 100 series and the TX10 are recommended to create high quality meat substitutes.

Moreover, to create clean label meat alternatives, Fiberstar introduced three different solution sets using citrus fiber. As a result, all three solutions can replace methyl cellulose. The three solutions include using both the 100 series and TX10 in addition to other natural ingredients. For example, the natural ingredients include enzyme, native starch, alginate or gellan gum. A video series and technical bulletins are available to you. Please contact us for more information.

Read more →

September 29, 2020
No Comments
Fiberstar Blog

Hydrating Citrus Fiber – Citri-Fi® Functional Fiber

Citri-Fi citrus fiber provides high functionality including high water holding and emulsification properties. Without properly hydrating the citrus fiber, food products are compromised. Fiberstar recommends four different ways to hydrate Citri-Fi citrus. As a result, the hydration activates the functionalities which deliver the full benefit within food products.

Fiberstar’s Citri-Fi® citrus fiber provides natural functional benefits which improve food product stability and quality. However, hydrating citrus fiber is key. Due to the natural fiber’s composition of both insoluble and soluble fiber, which contains natural intact pectin, Citri-Fi provides high water holding and emulsification properties. As a result, product developers create products with cleaner food labels without compromising quality. Fiberstar’s technical service team highlighted the below critical success factors when hydrating citrus fiber.

1) Why is hydrating Citri-Fi citrus fiber important when used in food products?

Citri-Fi citrus fiber is created from byproduct of the citrus juicing industry. The patented mechanical process opens up the fiber to create high surface area. As a result, this surface area provides multiple functional benefits including high water holding and emulsification. In the end, these functional benefits improve food products like meats, bakery, dairy and sauces.

Properly hydrating this citrus fiber fully activates the functional benefits especially since this citrus fiber's usage level ranges between 0.2% and 1.0% for most applications. In other words, Citri-Fi holds high levels of water and/or oil at low usage levels. Without proper hydration, the citrus fiber will not perform to its full potential.

2) How to hydrate Citri-Fi citrus fiber?

Fiberstar recommends four different hydrating methods. Three of the methods hydrate the citrus fiber using only water. However, the other method incorporates oil and water to create stable emulsions. Video demonstrations available below and on the website visualize the step-by-step process.

  1. Dry ingredients method: Mixing Citri-Fi with other dry ingredients like sugar or salt helps disperse the citrus fiber when added to water. This method minimizes fish eyes or clumping and improves uniformed dispersion.
  2. Mixer method:  Adding Citri-Fi to the water vortex disperses the citrus fiber uniformly.
  3. Blender method: Adding Citri-Fi to the water vortex disperses the citrus fiber uniformly.
  4. 5% emulsion method: Combining Citri-Fi and oil first and mixed for a minute opens up the fiber’s surface area so that the fiber traps the oil. Then, add water to the emulsion and continue mixing. During the mixing, the fiber holds more water and oil creating a stable emulsion. A thickened emulsion indicates that the Citri-Fi hydrated.

3) What is the most preferred way to hydrate citrus fiber and why?

Most of the time, Fiberstar recommends adding Citri-Fi citrus fiber to dry ingredients first before hydrating. This method is easy to implement at the plant level. Also, this method improves dispersion and prevents fish eyes or clumping to occur during food processing.

4) What common issues occur when the citrus fiber fails to hydrate fully?

  • Clumping: If the citrus fiber fails to hydrate enough, it may form clumps when it comes in contact with water during food processing.
  • Poor texture and mouthfeel: If the large size Citri-Fi product, ( i.e. TX10), remains partially hydrated, the material lacks softness. It creates a poor texture and mouthfeel like chewing a hard lump. The water binding functions fail to activate.
  • Limited functional benefits: Insufficient hydration weakens the functional benefits including water binding, viscosity, emulsification, etc. which causes developers to overuse or exceed the recommended usage level.
  • Flavor interference: If the citrus fiber fails to hydrate fully, the food ingredient causes uneven dispersion of the fiber in the final food application. The accumulated citrus fiber  interferes with the flavor.

5) Which food products are the most sensitive and require the Citri-Fi to be fully hydrated and why?

The food formulas that are most sensitive are those that contain very little water and/or very high solids content. In other words, food systems that have little available water to hydrate the Citri-Fi citrus fiber. To avoid a situation where the Citri-Fi is not able to hydrate, it is recommended to add both Citri-Fi and water into the formula early on so that there is sufficient mixing and time for hydration. Without proper hydration, the Citri-Fi will not be able to fully function.

Some examples include fruit fillings, icings, cream filling, sauces, spreads, and bakery items that have minimal water addition. Another mixing technique that will assist with hydration in these sensitive applications is the use of shear, which will both accelerate hydration and help develop Citri-Fi’s functional properties.

Read more →

September 4, 2020
No Comments
Fiberstar Blog

Replace Methyl Cellulose in Meat Analogs Video Series

Fiberstar, Inc. released a video series covering the three new solutions using citrus fiber to clean up meat alternative labels. For instance, the videos demonstrate how to create the meat-free or vegan patties using specific ingredients, equipment and methods. Ultimately, the citrus fiber replaces methyl cellulose and creates the meat-like texture and bite that consumers expect.

Fiberstar launched three new solutions sets using natural citrus fiber to replace methyl cellulose in meat alternatives. As a result, these innovative solutions meet the three requirements when developing meat substitutes. First, it needs to create meat-like appearance and texture. Secondly, the solution set should also deliver the succulence and juiciness that consumers expect. Lastly, this replacement solution must clean up labels.

Citri-Fi citrus fiber meets all the requirements to make a high quality meat analog. For instance, Citri-Fi® TX large particle size and water holding creates the meat-like texture and appearance. In addition, the Citri-Fi 100 series' high surface area binds oil and water. As a result, the citrus fiber enhances the succulence and juiciness. Since Citri-Fi's labeling options include citrus fiber, dried citrus pulp or citrus flour, this resonates well in the clean label market. Moreover, this citrus fiber replaces methyl cellulose to create more natural meat alternative food products.

Watching the video series will not only speed up product development efforts, but it will also illustrate the excellent functional benefits that Citri-Fi citrus fiber offers.

To access the video series, please contact us!

Read more →

June 9, 2020
No Comments
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.

Read more →

June 2, 2020
No Comments
Fiberstar Blog

Natural Ice Cream using Citrus Fiber

Citri-Fi® citrus fiber provides water holding and emulsification properties that benefit natural ice cream. This ice cream ingredient replaces chemical emulsifiers and stabilizers which shortens and cleans up food labeling. Moreover, Citri-Fi minimizes ice crystallization during storage. As a result, frozen desserts using citrus fiber maintain a smooth texture and full body. 

Ice cream is one of those foods that puts a smile on anyone's face around the world. Since its invention, this frozen dessert turned into many shapes, forms, flavors and textures. And thru the years, mass production, storage and shipping allowed many smiling faces around the world to enjoy this treat. However, today, consumers in some parts check labels before dipping the spoon. As a result, ice cream manufacturers gravitate toward clean label ingredients to create more natural ice creams. Yet, is this possible if chemical emulsifiers and stabilizers were originally used to create ice cream more tolerable to transport, handling and storage conditions?

Citri-Fi Citrus Fiber in Natural Ice Cream 

To clean up food labeling declarations, manufacturers seek out natural ice cream ingredients that provide functionality. For instance, Citri-Fi citrus fiber provides high water holding and emulsification properties that create high quality frozen desserts like ice cream. As a matter of fact, this natural citrus fiber creates clean label ice creams by replacing chemical emulsifiers and/or stabilizers. Because of this, labeling contains a shorter and simpler statement. At low usage levels (0.3% to 1.0%), Citri-Fi 100M40 is easily added to the dry ingredients and mixed first.

Other Key Benefits in Natural Frozen Desserts

Citri-Fi also controls the ice crystal growth to prevent grainy textures. As a result, during storage, the ice cream maintains the full body and creamy mouthfeel without the ice crystals. Because of the freeze/thaw stability, this natural ice cream ingredient creates high quality frozen products over shelf life. In addition, depending on some formulations, Citri-Fi also reduces melt time.

Lastly, Citri-Fi also performs well in dairy-free ice creams or vegan frozen desserts. Since this natural citrus fiber binds water to control water migration, Citri-Fi maintains the smooth texture of dairy-free ice creams over storage time.

Additional Information 

 

BLOG: Top Frequently Asked Questions (FAQ)

Read more →

May 27, 2020
No Comments
Citrus Fiber In the News

Clean Label Bakery: Using Citrus Fiber

Citri-Fi® citrus fiber provides high water holding and natural emulsification properties to clean label bakery. However, not all citrus fiber are created the same. Citri-Fi uses a process free of chemical modifications and sourced from byproduct of the citrus juicing industry. As a result, Citri-Fi not only improves bakery foods but also supports a sustainable story.

Citri-Fi citrus fiber provides high water holding and natural emulsification. Though it qualifies as a fiber under the FDA, this natural ingredient offers many more functional benefits to clean label bakery. For instance, this citrus fiber retains moisture which improves the perception of freshness over time. As a result, bakers create high quality conventional or gluten-free bakery foods. Moreover, due to its high water holding capacity, this natural food ingredient also reduces eggs and/or oil in baked goods such as muffins and cakes. At the same time, at low usage levels, these bakery items retain the full-fat and rich mouthfeel. In addition, this natural citrus fiber provides freeze/thaw stability preserving bakery texture and mouthfeel. In the end, Citri-Fi enhances vegan, vegetarian, keto, low calorie, low fat, low sugar and plant-based bakery foods.

Citri-Fi Citrus Fiber Clean Label and Sustainable 

However, not all citrus fiber are created the same. Citri-Fi uses a process free from chemical modifications. Also, Fiberstar sources this upcycled product from byproduct of the citrus juicing industry. As a result, this tells a more sustainable story. In the end, these two features sets Citri-Fi citrus fiber apart from the alternatives. Due to this, bakers prefer Citri-Fi citrus fiber when formulating clean label bakery. This natural food ingredient also cleans up packaging declarations due to its labeling options which include citrus fiber, dried citrus pulp or citrus flour.

To learn more about bakery trends and innovative ingredients, check out the following leading industry articles:

 

Read more →

April 21, 2020
No Comments
Fiberstar Blog

Egg-Free Sauces: A Hard Egg to Crack BLOG

Citri-Fi® citrus provides natural emulsification and high stability to egg-free sauces and dressings like mayonnaise. As low as 0.25% to 1.50% usage level delivers thickness and full body to no egg dressing food products. Due to its high functionality, this citrus fiber also replaces starches and gums to clean up food labeling.

Eggs are essential when creating foods such as baked goods, dairy desserts, dressings and sauces. Because of its composition, eggs offer the biggest bang for the buck - emulsification. On the other hand, despite eggs being a natural food, it does not serve the vegan, vegetarian and/or allergen-free markets. And in some markets, developers seek out egg-free options to create healthier and safe food products for retail and food service. In that case, Citri-Fi citrus fiber is an excellent natural ingredient to use when creating egg-free sauces and dressings.

Creating Egg-cellent Egg-free Sauces

Citri-Fi citrus fiber provides high water holding and emulsification properties. Due to its composition, this natural fiber binds oil and water and creates highly stable sauces. As a result, formulators can eliminate eggs in certain egg-free sauces and dressings like mayonnaise. Citri-Fi's recommended usage levels range between 0.25% to 1.50%. And because this functional fiber provides similar benefits to eggs, Citri-Fi also replaces starches and gums which are typical go-to's when formulating egg-free sauces. Citri-Fi cleans up labels and creates high quality food products. For instance, Citri-Fi's labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural food markets.

Moreover, Citri-Fi citrus fiber also provides thickness and full body mouthfeel. This plant-based ingredient is vegan, vegetarian and allergen-free. It has no E-number which is ideal for certain markets like Europe. Citri-Fi creates highly stable egg-less sauces and dressings. Learn more about natural emulsification or creating no egg sauces by checking out the video library.

Read more →

April 14, 2020
No Comments
Press News

NEW Texturizing Citrus Fiber: Citri-Fi® for Meat Alternatives

Fiberstar launches a new texturizing citrus fiber, Citri-Fi® TX, which creates meat-like texture and provides cold binding in meat alternatives. And this new citrus fiber gives formulators the ability to remove gluten and other gelling and/or water absorbing ingredients to improve food labeling.

Fiberstar, Inc launches Citri-Fi® TX Texturizing Citrus Fiber which improves texture, quality and the eating experience of meat alternatives. Today, meat analog manufacturers continue the search for clean label ingredients to improve the eating qualities of their food products. However, some of the challenges they encounter include soggy or mushy texture, lack of juiciness and sub-par quality. Fiberstar works closely with customers to understand the formulating pitfalls. As a result, the team launched a new texturizing citrus fiber to the meat-free category.

Citri-Fi TX Texturizing Citrus Fiber Benefits

This new texturizing citrus fiber provides a few key benefits including meat-like texture, cold binding and clean label. For instance, the larger particle size lends itself to bind more water than gluten and other binders. As a result, it serves as a way to prevent the meat analog from turning soft and mushy during cooking. Also, it absorbs water through processing, storage and cooking. And the larger particle size adds a more meat-like texture with particulates similar to that of ground beef.

If manufacturers avoid allergens, Citri-Fi TX allows developers to replace gluten. This natural citrus fiber binds proteins together both during cold forming and cooking. In other words, Citri-Fi provides excellent cold binding. This attribute prevents patties from falling apart during the forming and cooking process. Because of this, meat alternatives require less gelling, binding and water absorbing ingredients. Please contact us about the technical bulletin available on gluten replacement in meat alternatives.

Citri-Fi TX's recommended usage levels range from 1% to 4%. The more citrus fiber used, less gelling and absorbing ingredients are needed in the formulation. And Citri-Fi TX's labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural food markets.

Other Meat Alternatives Citrus Fiber Solutions 

The workhorse Citri-Fi 100 series also improves meat alternatives. The 100 series provides natural emulsification properties which binds oil/fat and water. Due to this, formulators adjust the ratios of water and oil so that the amount bound or released during cooking targets the desired effect. Hence, the final product produces the juicy sizzle that consumers expect.

Citri-Fi 100 and Citri-Fi TX can be used in meat-free patty formulations to create meat analogs similar to their animal counterparts. Starting formulations, technical bulletins and technical support are available to help you launch in the market quickly. Please contact us to learn more!

Read more →

March 27, 2020
No Comments
Fiberstar Blog

Bathing Bakery Ingredients with Clean Label Citrus Fiber BLOG

Citri-Fi® citrus fiber's high water holding and emulsification properties improve a variety bakery products geared toward clean label, vegan, paleo and health and wellness markets. This clean label bakery ingredient's low usage level and natural labeling makes it an essential food ingredient when baking.

Creating clean foods, especially bakery products, have different meanings depending on the consumers. Some believe clean refers to the ingredient declaration. For example, food labeling should list recognizable ingredients and be short in length. On the other hand, others think clean defines health and wellness. As a result, many consumers adhere to specialty diets like paleo or vegan. And then there are consumers who see clean label as "free from". For instance, bakery products that are free from gluten or other allergens appeal to those who seek overall well-being. Regardless of the definition, bakery ingredients, such as citrus fiber, provide companies a way to create clean label bakery applications.

Clean Label Bakery Ingredients

Citri-Fi citrus fiber is a highly functional ingredient that provides high water holding and emulsification properties to bakery products. These bakery ingredients replace chemical emulsifiers while maintaining the structure and texture of baked goods. Also, this natural fiber improves perceived freshness over time because it delays the staling process. Because Citri-Fi label options include citrus fiber, dried citrus pulp or citrus flour, this bakery ingredient resonates well in the natural markets. Lastly, this citrus fiber's usage levels range from 0.2% to 1.0% which means less is more when creating high quality bakery products. To learn more about usage levels, check out the Bakery Application Guide.

Health and Wellness Baked Goods

Many bakers are converting their recipes to vegan due to the latest plant-based food trend. As a result, Citri-Fi citrus fiber is used in conjunction with other natural ingredients to replace animal fats or eggs. Its emulsification properties makes this an essential baking ingredient when creating better-for-you products. Moreover, the same emulsification properties also benefit gluten-free products. These "free-from" items tend to be dry and mealy due to the types of flours used. However, Citri-Fi helps to improve the moisture retention so that products remain fresher longer.

Additional Information About Formulating Clean Bakery

The below links are great resources to learn more about clean label baked goods and how Citri-Fi citrus fiber can help you create high quality bakery products. The Bakery Video Library is also an excellent resource.

Read more →