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Frozen Foods: Ice Cream, Frozen Meals, Sorbets: Citri-Fi Citrus Fiber Binds Water, Freeze/thaw Stability and Reduces Ice Crystal Formation
February 29, 2024
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Dairy, Frozen Foods

Frozen Desserts: Smoothing Out the Texture

Frozen desserts, like ice cream, tend to fall victim of ice crystals during handling and storage due to temperature fluctuations. Stabilizers bind the water, however, they have their own limitations. Citri-Fi® citrus fiber, when used at less that 1%, minimizes the ice crystals to create a smooth texture while cleaning up food labels.

It is one of the many nostalgic memories that many Earth dwellers have had since childhood – eating ice cream. And if you reside in the USA, you most likely recall the infamous Baskin-Robbins 31 Flavors ice cream shop. This frozen dessert joint sold a flavor for every day of the month. But ironically, many lickers defaulted to their favorite flavor or flavors if given the choice. Today, ice cream not only comes in different flavors but also bases too. Originally, milk was the starting base. However, frozen desserts now can be churned using plant-based milks like oat, almond, coconut and cashew.

The Scoop on Ice Cream Challenges

Making ice cream appears effortless as long as one has an ice cream maker. But when produced on a large scale and distributed across miles of land, frozen desserts are subjected to fluctuating temperatures or heat shock. As a result, ice crystals tend to grow reducing the smooth and creamy texture. Many factors play into preventing water migration during handling and storage including the formulation components, fat level, total solids and overrun.

Ice cream producers rely on stabilizers to bind the water during the quick freeze to minimize ice crystals. The water remains bound during temperature changes preventing ice crystals from forming. However, stabilizers like locust bean gum and guar gum have their limitations. For instance, ice cream stabilizers may be optimal for milk-based ice creams, but they may fall short in dairy-free formats. Many plant-based frozen desserts tend to have a short shelf-life. The longer the time in freezer storage increases the risk of a gummy and chewy texture when using foods gums. Moreover, many food gums fall suspect when found on food labels.

Clean, Smooth and Creamy Ice Cream

One natural solution available includes citrus fiber which locks up the water to create the silky texture. Citri-Fi citrus fiber is produced from byproduct of the citrus juicing industry. This natural food ingredient uses a process free from chemical modifications unlike similar ingredients in the marketplace. At the same time, not all citrus fibers are created the same. Others are byproduct of the pectin extraction which typically use solvents and other chemicals to isolate the fiber. Because of this process, some of these byproducts lack the functionality due to the low levels of intact pectin. As a result, some producers add the pectin back in to enhance the functionality. Alternatively, Citri-Fi citrus fiber is wholistic and contains native intact pectin like Mother Nature intended.

At less than 1% usage level, Citri-Fi provides the water holding and emulsification properties needed to prevent ice crystals from forming over time. Citri-Fi citrus fiber improves the texture, stability and nutrition of both animal-based dairy and plant-based dairy desserts. For example, this citrus fiber works in a variety of non-dairy bases such as almond, oat, rice and coconut plant milks.

In addition to the texture improvement, the Citri-Fi citrus fiber line also cleans up frozen dessert food labeling. This is key in both animal and plant-based ice cream markets. Many brands are going back to ice cream basics listing less than five ingredients. And clean label continues to be a hot trend in plant-based foods including non-dairy desserts. Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label markets. Also, the USDA certified organic Citri-Fi 400 series is now available.

For more information about using citrus fiber in frozen desserts, please contact Fiberstar.

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Frozen Foods: Ice Cream, Frozen Meals, Sorbets: Citri-Fi Citrus Fiber Binds Water, Freeze/thaw Stability and Reduces Ice Crystal Formation
March 4, 2022
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Frozen Foods

Ice Cream Stabilizers: Churning with Substitutes

Hydrocolloid supply is tight which is causing product developers to seek out alternatives for ice cream stabilizers. Citri-Fi® citrus fiber binds water and provides emulsification which makes it ideal for freeze/thaw proned foods like ice creams. At low usage levels (<1%), this natural ingredient creates smooth and creamy textures in both dairy-based and vegan ice creams.

Hydrocolloids are so dramatic! Their procurement story endures twists and turns caused by numerous factors. For instance, if farmers are spared from adverse weather conditions, then geopolitical instability may exist. If regions are in harmony, then logistics face shortfalls. These dramatic wrenches disrupted the food ingredient supply chain today which includes hydrocolloids. Because of the hydrocolloid supply constraint, frozen food developers are seeking substitutes for ice cream stabilizers.

Hydrocolloids such as starches, gums, and alginates are the backbone in many formulations. Depending on the type, they can provide stabilization, gelation and other effects when used in food and beverages. In ice cream, they manage water and ice migration. And when used with other hydrocolloids, they become optimal stabilizers. Common hydrocolloid gums include guar, locust bean, tara and cellulose gum. Because of their water holding nature, they preserve the smooth texture when ice cream moves thru freeze/thaw cycles typically occurring during transport, handling and storage.

However, due to the clean label movement, several hydrocolloids fell out of favor with consumers. Product developers began looking for natural stabilizers for ice cream. Yet, like many natural ingredients, they come with limitations. If water is not bound and managed, ice crystals form to create a sandy mouthfeel. And if the stabilizer blend is not optimized, certain hydrocolloidal gums tend to produce a gummy or chewy texture. Now, with the supply chains issues, seeking out natural ice cream stabilizers became even more challenging.

Natural Ice Cream Stabilizer Substitutes that Performs

Though product developers gravitate to typical ice cream stabilizer systems peddled by a handful of companies, the market offers ice cream stabilizer substitutes such as Citri-Fi citrus fiber. This natural citrus fiber has high surface area which binds large amounts of water. And due to its high amount of native intact pectin, this food ingredient binds oil and water like a natural emulsifier. Similar to hydrocolloidal gums, this citrus fiber performs at low usage levels (<1%).

In addition to dairy-based ice creams, Citri-Fi provides similar benefits similar to a vegan ice cream stabilizer. Yet at the same time, it is a natural food ingredient since its composition is intact as nature intended. Many ice creams using bases like rice, cashew, soy or coconut tend to crystallize. The little ice crystals create a sandy mouthfeel like you are chewing glass. However, Citri-Fi citrus fiber binds up the water to prevent mobility. The dairy-free ice cream texture remains smooth and creamy over time.

Because of the dual functionality, Citri-Fi can replace ice cream stabilizers like hydrocolloidal gums and emulsifiers in both dairy-based and vegan ice creams. Since this natural ingredient is procured from byproduct of the juicing industry and processed in the USA, there are no availability issues. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural and clean label markets. Citri-Fi is non-GMO Project certified and allergen-free. This natural citrus fiber also has no e-number.

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July 13, 2021
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Fiberstar Blog

Starch Replacement & Food Gum Extender using Citrus Fiber

The pandemic caused supply chains to choke. As a result, the availability of food ingredients such as starches and food gums tightened up. Citri-Fi® citrus fiber’s high water holding and emulsification properties at low usage levels (<1%) makes this ideal when extending or looking for gum and/or starch replacements in a variety food products.

Your local restaurant bellied up. Your favorite sneaker size is backordered for months. However, the world did not end. You can still purchase toilet paper. The pandemic’s aftermath affected supply chains globally which touched almost every commerce sector including the food industry. Lock down and affected employees caused operations to cease or slow down. Because of this, food production trickled, and seaports became congested which led to a trade imbalance. As a result, food ingredient availability, especially ones importing into the U.S. like certain starches and gums, quickly tightened. In the end, food manufacturers scrambled to find alternatives including starch replacements.

Starches and food gums are the work horses when it comes to creating stable and high-quality processed foods. Without these, foods subjected to harsh processing conditions, handling and shelf stability are typically negatively compromised. For instance, without starches and/or gums, water separation or syneresis occurs in yogurts. Dressings and sauces separate. And frozen desserts like ice cream form ice crystals during storage which leaves you with a sandy mouthfeel.

New Functional Stabilizer for the Formulating Tool Kit

Although starches and gums are top-of-mind for most food manufacturers, there are other solutions available in the market such as citrus fibers. One example includes Citri-Fi citrus fiber. This natural, upcycled functional fiber is created from byproduct of the citrus juicing industry. The process is free from chemical modifications. Many confuse citrus fiber with fortifying fibers. Citri-Fi provides dual functionality – high water holding and emulsification – at very low usage levels (<1%) unlike fortifying fibers. In addition, Citri-Fi’s high pectin content and its ability to increase viscosity with high shear also differentiates itself from other citrus fibers in the marketplace. Because of this, Citri-Fi can be used to extend or replace certain starches and gums like locust bean gum/carob bean gum in a variety of food applications.

For instance, in dairy products like yogurts, cottage cheese and cream cheese spreads, Citri-Fi, when used between 0.2% and 1.0%, minimizes syneresis and improves texture. In ice creams, this natural citrus fiber reduces ice crystal formation while creating a smooth and creamy mouthfeel. Also, starch replacement or extension is an option with this highly functional citrus fiber.

Citrus Fiber Solution and Perks

And since Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour, manufacturers inadvertently clean up their label declarations which is a bonus. Citri-Fi is non-allergenic, gluten-free and non-GMO Project certified. And since this natural ingredient has no e-number, it resonates well in the European regions.

For more information in how to extend or replace starches and/or food gums, please contact us or request a sample.

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June 16, 2021
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Fiberstar Blog

Vegan Ice Cream: The Smooth Freeze

The plant-based foods category is exploding with product launches. Some of these include plant-based or vegan ice creams and frozen novelties. However, creating these products come with challenges including ice crystal formation which negatively impacts texture and mouthfeel. One natural ingredient, Citri-Fi® citrus fiber binds the water to prevent migration. As a result, ice creams whether they are vegan, plant-based or dairy-free remain creamy and smooth during freeze/thaw cycles.

Plant-based foods continues to be a hot category as a result of the increase in new product launches. This is due to the advancements in procuring a variety of raw materials and creating new processing technologies. In addition, the escalating demand for plant-based products globally drives this growing trend as well. According to statistics cited on the Plant-based Food Association (PBFA) web page, plant-based foods grew by 27% in 2020 to reach a whopping $7B in the U.S.  

The plant-based dairy segment leads this category reaching $2.5B in 2020 with an average growth of around 20% compared to the previous year according to the PBFA. And this segment includes products like ice cream and frozen novelties which also grew by 20% and generated about $435M in sales. For many manufacturers, this is the tip of the iceberg. For instance, this segment will grow exponentially as the demand for foods free from animals and their byproducts continues to boom. 

Vegan Ice Cream Challenges

However, creating plant-based frozen desserts has its own set of challenges. For example, these products come in a variety of bases including almond milk, coconut milk, cashew milk, and oat milk to name a few. Many of these bases contain low protein and fat which typically helps bind water molecules during the freezing process. Because of this, ice crystals form which create a grainy or sandy mouthfeel in the finished product.   

Some solutions include adding proteins, food gums and other hydrocolloids to bind the water during the freezing process. At the same time, many of these ingredients lack freeze/thaw stablility during handling and storage. As a result, water eventually migrates out of the food matrix, causing not only ice crystal formation, but also a gummy texture depending on the stabilizing agent used.  

Natural, Creamy and Smooth Texture

One natural ingredient that remains amiss to formulators is citrus fiber. Yet not all citrus fibers are created the same. Citri-Fi, a highly functional citrus fiber created from byproduct of the citrus juicing process continues to be an ideal fit for this food application. The physical process creates the high surface area and emulsification properties that frozen desserts need. This high surface area in combination with the high pectin binds water and minimizes ice crystal formation during the freeze/thaw process. As a result, the frozen dessert provides a smooth and creamy mouthfeel without the gumminess over time.   

Citri-Fi is typically used between 0.25% to 1.50%. There are several incorporation methods available. Typically, Citri-Fi is mixed with the dry ingredients first before being added to the aqueous phase. However, adding Citri-Fi to glucose syrups first also gives formulators another option. And if Citri-Fi needs to be added to water first, it is recommended to add with strong agitation to prevent fisheyes from forming.   

Another key trend includes upcycled or sustainable food ingredients. Citri-Fi citrus fiber checks off those boxes when it comes to a sustainable story from farm to fork. This natural citrus fiber is non-GMO Project Certified, gluten-free and allergen-free. Citri-Fi's labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label markets. As a result, this natural citrus fiber benefits a variety of products such as plant-based, vegan or dairy-free ice creams and frozen novelties.   

Looking into the Crystal Ball

As for future trends, new innovations will emerge within the plant-based ice cream arena. For instance, fermentation and other biological processes now create new proteins without involving an animal. Some vegan ice creams will be produced with new and novel plant-based milk bases. On the other hand, other products will focus on simple formulations to maintain a clean image. Regardless, Citri-Fi is an ideal solution to minimize ice crystal formation in any of these innovative technologies coming down the pipeline.  

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June 2, 2020
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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 

 

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