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

Tag: FAQ

Citri-Fi Citrus Fiber Water Holding, Natural Emulsifier, Upcycled, Sustainable, Gelling Properties
July 10, 2024
No Comments
Fiberstar Blog

Citrus Fiber Powder: Top FAQ in 2024

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

  1. Is citrus fiber a food additive?

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

  1. Is citrus fiber gluten-free?

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

 

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 →

March 31, 2020
No Comments
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.

Read more →

February 12, 2020
No Comments
Fiberstar Blog

Meat Alternatives and Citrus Fiber FAQ

Manufacturers ask a variety of questions when formulating meat alternatives. As a result, Fiberstar captured and shared a few of the frequently asked questions about labeling, benefits in oil systems (emulsification), meat-like texture, natural status and other benefits that citrus fiber provides.

Meat alternatives or meat analogs are the hottest food trend hitting the market today. As a result, food producers small and large are climbing the steep learning curve and scrambling to launch new products quickly. Many frequently asked questions pop up when Fiberstar works closely with various meat alternative producers. Some of these manufacturers solely focus on plant-based foods. On the other hand, there are some animal meat manufacturers also chasing the opportunity to expand their share with plant-based offerings. Below capture a few of the frequently asked questions.

 

1.  What is Citri-Fi® Citrus Fiber's Labeling When Used in Meat Alternatives? And is this Clean Label?

Citri-Fi is a clean label option for plant-based meat products. This natural ingredient can be labeled as citrus fiber, dried citrus pulp or citrus flour. All of these options resonate well in the natural and clean label markets. However, clean label carries different meanings. For instance, clean label may imply non-allergenic, containing healthy components and/or non-GMO. The good news is that Citri-Fi fits the many definitions. Since Citri-Fi qualifies under the FDA fiber guidelines, this citrus fiber carries a healthy halo when listed. As a result, consumers relate to fiber ingredients especially when they understand the botanical source - citrus. Also, Citri-Fi is non-allergenic which appeals to the gluten-free market. And this natural fiber is Non-GMO Project certified.

2.  Does Citri-Fi Provide Emulsification in Meat Alternatives? And How Does it Work with Oil Systems?

Citri-Fi natural citrus fiber uses a patented process that opens up the fiber to provide high water and oil binding. This is a key benefit when used in a meat alternatives. For instance, plant-based meats incorporate high amounts of oil to simulate their animal-meat counterpart's grisly texture. And since developers add water to many formulations, there is the need for binding. Alternatively, without an emulsifier, the oil may separate and purge out creating dry hockey pucks.

The natural citrus fiber, Citri-Fi, works ideal in oil systems. This natural fiber can be mixed with oils before incorporated into the meat product. As a result, the oil stays bounded in the fiber through-out the meat alternative matrix. And another way to incorporate is to mix it with dry ingredients first.

3. Does Citri-Fi Create Meat-like Texture?

In this instance, texture has many meanings which include firm, juicy and succulent. Because Citri-Fi citrus fiber binds high amounts of oil and water, this creates the juicy and succulent texture that customers desire. Seeing that customers also require the meat-like texture to be firm, Fiberstar is piloting a new texturized citrus fiber - Citri-Fi TX. This new product simulates texturized vegetable protein (TVP) such as pea, soy and wheat, etc. However, this new citrus fiber maintains the meat alternative's firm texture during heating and cooking unlike some of the other vegetable proteins. Texturized citrus fiber partially replaces the TVP at low levels while creating the meat-like texture.

4. Is Citri-Fi Natural?

Yes, Citri-Fi citrus fiber is natural. Fiberstar produces Citri-Fi from byproduct of the citrus juicing industry. This upcycled fiber is created using a patented process that does not use any chemical modifications unlike other citrus fiber producers. Also, Citri-Fi has no no E-number and is considered a food ingredient and not a food additive. Lastly, this natural fiber is plant-based, non-allergenic and Non-GMO Project certified.

5.  What are the Top Reasons why Manufacturers use Citri-Fi Natural Citrus Fiber?

Field feedback and scores of surveys indicate that manufacturers are using Citri-Fi citrus fiber for the natural emulsification, juiciness and succulence it provides plant-based meats. Another reason why manufacturers also gravitate to Citri-Fi is due to Fiberstar's on-going innovation in the plant-based meats category. The team works closely with a diversified group of manufacturers to understand the key market needs. As a result, Fiberstar pilots new technologies in this arena such as the new Citri-Fi TX texturized citrus fiber to improve texture. Our portfolio offers a variety of solutions ranging from creating firm meat-like texture to binding oil and water during harsh food processing and storage conditions.

Check out the videos HERE!

Learn how to use HERE!

Read more →

October 14, 2019
No Comments
Fiberstar Blog

BLOG: Top Frequently Asked Questions (FAQ)

Citri-Fi Frequently Asked Questions

When the Fiberstar team works with developers, several frequently asked questions arise about Citri-Fi citrus fiber. Since this fiber is a highly functional fibers and not typically used for fiber fortification, manufacturers inquire more about its benefits.

1.  What is Citri-Fi® and what is it’s base material?

Citri-Fi natural citrus fiber is made from byproduct of the citrus juicing process. This natural fiber is made from the following: juice cells, peels, rag or segment membranes and cores from mandarin oranges (excluding bitter oranges) lemons, limes grapefruits and tangerines. Citri-Fi has about 74% dietary fiber where 38% is insoluble fiber and 36% is soluble fiber. This natural fiber contains a significant amount of pectin (~40%). High Brix and low pH conditions activate the pectin in the fiber to produce gelling properties which are beneficial for fruit prep food applications.

The patented, physical process opens up the fiber to provide high water holding and emulsification properties which benefit foods like meats, bakery, dressings, sauces, beverages, dairy, pet food and treats, frozen foods, and plant-based foods.

 

2.  How is Citri-Fi labeled?

Citri-Fi can be labeled as citrus fiber, dried citrus pulp or citrus flour. In USDA regulated foods, this natural ingredient can be labeled as citrus flour or dried citrus pulp. Regulations about labeling can vary by country.

 

3.  Does Citri-Fi have any taste?

Citri-Fi citrus fiber has a neutral taste. During the citrus juicing process, the fiber goes down one channel while the flavor containing components go down a separate channel. The citrus juice processing companies keep the flavor components which are turned into value-added products further down their byproduct streams which benefits them. Meanwhile, we ensure the fiber that we procure has a bland taste by extensively washing the raw material with water. This removes both oils and sugars down to a very low level. In fact, we do sensory on each lot of Citri-Fi that’s made to ensure the taste profile fits within customers’ specifications and expectations.

 

4.  Does Citri-Fi provide heat stability in foods?

One of the unique properties of Citri-Fi is heating stability and its ability to bind both water and oil when heated.  Thus, Citri-Fi provides heat stability in many types of foods such as bakery, meats, dressings and sauces. Citri-Fi’s high surface area combined with its natural composition, which contains native pectin and proteins, locks in water and oil which remain stable during heated conditions.

When used in bakery applications, the Citri-Fi holds onto the water pre and post bake. As a result, the baked good remains soft which improves quality over time. In meat products, Citri-Fi holds onto the water during the cooking process which improves the cooked yield and gives the poultry products a succulent and juicy texture. And in dressing and sauces, Citri-Fi holds onto water and oil if present so that there is no separation during and after cooking.

 

5.  How to incorporate Citri-Fi in foods?

Citri-Fi natural citrus fiber can be incorporated into foods via adding to dry ingredients or fat and/or oil. In liquid applications, like other hydrocolloids, the citrus fiber needs to be dispersed either by being mixed in with other dry ingredients or added alone with some agitation to prevent fish eyes from forming.

Citri-Fi does not need to be pre-hydrated nor heat activated. This natural citrus fiber begins to swell immediately in aqueous conditions. When forming emulsions, Citri-Fi is first mixed dry with the oil and/or fat and then added to the liquids. After some agitation, the emulsion will form which then can be added to the food product.

If there is no shear available, there are options such as adding Citri-Fi to oil first then adding water. Or another method is to slowly add Citri-Fi into water to avoid  large amounts of dry material contacting water all at once, which can create clumps. Additionally, if a larger particle size of version of Citri-Fi is used, it will be less prone to clumping when first added to solution. However, even if clumps do form in water with the smaller particle sizes (e.g. Citri-Fi 100M40), they do readily break up on their own without shear after a period of 15-20 minutes.

 

6.  Does Citri-Fi provide freeze/thaw stability?

Citri-Fi natural citrus fiber provides freeze/thaw stability which benefits several foods including ice cream, sauces, meat alternatives, and frozen meals. This natural fiber’s high surface area locks in the water and oil during freeze/thaw minimizing water migration. This gives frozen foods excellent stability over time improving the quality.

 

7.  Does Citri-Fi provide emulsification?

The Mechanism

Citri-Fi holds up to seven times its weight in oil and/or fat. This natural fiber's physical and chemical composition create the emulsification properties. For instance, the native pectin and protein in Citri-Fi provide hydrophobic interactions with fats and oils to help stabilize emulsions. Additionally, on the physical side, Citri-Fi has a very amorphous cell wall structure where oil droplets can get  physically trapped and be prevented from coalescing with other droplets. This also helps to form a more stable emulsion. In certain products, depending on the concentrations and other ingredients used,  there can also be a viscosity impact which also creates a physical barrier for oil droplet coalescence. Without oil droplet coalescence, the emulsions essentially remain stable for longer periods of time. Thus, multiple mechanisms allow Citri-Fi to function as an emulsifier.

One key competitive advantage is that low shear or low energy is needed to activate the Citri-Fi, which is contrary to most emulsifiers on the marketplace. A clean natural texture that has minimal taste with long term stability are other benefits.

Stability

We have an study on stability of Citri-Fi as an emulsifier. This study includes challenging conditions such as freeze/thaw, elevated temperatures, and various types of fats and oils. In short, stability of Citri-Fi as an emulsifier remains stable for over 6 months!

In terms of replacing other emulsifiers, Citri-Fi works best if it is the only emulsifier used to help ensure there is no competition and it can fully hydrate to take advantage of Citri-Fi’s high surface area.

Any application will work for Citri-Fi to provide emulsification as long as there is enough water to allow the product to hydrate. If the Citri-Fi does not hydrate, it’s functional properties for oil binding are considerably lower versus if the Citri-Fi is hydrated to take advantage of its high surface area once it comes in contact with water.

Other Applications

This natural fiber also turns difficult-to-use liquids into flow-able powders by dry plating. Citri-Fi has an oil load between 25% and 30% depending on the liquid oil and up to 50% with solid fats. The Citri-Fi not only delivers oil but also provides functional benefits in the final food products. For instance, plated Citri-Fi improves mouthfeel, oil stabilization and clouding in beverage products. Meats and sauces also benefit from plated oils.

 

8.  Is Citri-Fi pH stable?

Citri-Fi is pH stable as low as 3.0. This natural fiber does not break down or lose its efficacy as a dietary fiber. This natural fiber is also pH stable under high heat conditions.

 

9.  What is WHC and how long does Citri-Fi hold onto water?

Water holding capacity (WHC) is the ability of food to hold its own or added water during the application of force, pressure, centrifugation, or heating. (Trends in Food Science & Technology, 2016) Citri-Fi can hold up to 9 to 10 times its weight in water.

Like the emulsification shelf life stability, one of Citri-Fi’s key attributes is long term stability. This is in part because of the product’s natural composition without chemical modification. Thus, products can be stable with Citri-Fi for multiple years without breakdown as long as there is no microbial growth impacting the quality of the overall food or beverage.

Read more →