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Tag: meat alternatives

December 13, 2021
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Citrus Fiber In the News

“Finally” User-friendly, Methylcellulose-free Solutions for Meat Substitutes using Citri-Fi® Citrus Fiber

Fiberstar, Inc., the leader of high performing citrus fibers, launches new methylcellulose-free solutions to create clean label meat substitutes. “This launch comes at a time when food manufacturers are scrambling for ways to improve meat substitute texture in addition to food labelling,” says President and CEO John Haen. “Many clean label options on the market have their drawbacks ranging from manufacturing complexity to consumer acceptance.” Because of this, Fiberstar introduced its next generation Citri-Fi® TX20 texturizing citrus fiber which can be used with specific plant-based proteins such as potato and/or canola to produce methylcellulose-free meat analogs.

Clean Label Formulating Toolbox for Meat Alternatives

Since the plant-based boom, companies have been seeking alternatives for methylcellulose. At the same time, the market realizes there is no one-to-one substitution. As a result, Fiberstar built a toolbox of methylcellulose-free solutions for meat alternatives. These satisfy a range of product requirements. The new Citri-Fi TX20, which provides firmness, thickening power and meat-like texture is a key instrument in this toolbox. “We cater to a variety of customers ranging from those who need allergen-free options to those who are trying to create healthier products without coconut or palm fat,” explains Mr. Haen. “These plant proteins work synergistically with Citri-Fi to create the meat-like texture, succulence and hot bite that customers expect.”

The Citri-Fi Citrus Fiber 100 Series

Also, in this toolbox is the standard Citri-Fi 100 citrus fiber line. It binds water and emulsifies to create the juicy texture. When used in these new methylcellulose-free solutions, they provide additional benefits including heat and freeze/thaw stability. The Citri-Fi products are sustainably derived from citrus fruit. The process, which is free from chemical modifications, produces a high fiber product containing equal amounts of soluble and insoluble fiber which gives it superior functionality compared to other similar plant fibers on the market.

Additional Citrus Fiber Benefits

Fiberstar’s new methylcellulose-free solutions are clean label and have no E-number. The labeling options include citrus fiber, dried citrus pulp or citrus flour. Citri-Fi is allergen-free, gluten-free and Non-GMO Project certified.
“R&D will continue to pioneer new clean label solutions using our citrus fiber technology,” states Dr. Brock Lundberg, Ph.D., President of R&D and Food Applications. “Our long-standing expertise and nimble technical team shorten our customer’s time to market which sets us apart from others in the industry.”

About Fiberstar, Inc.:

Fiberstar, Inc. www.FiberstarIngredients.com is a privately held innovative biotechnology Company focused on enhancing food performance by manufacturing and marketing value-added, plant-based food ingredients. Its largest brand, Citri-Fi®, is a natural, high performing citrus fiber sustainably produced from citrus fruit. The physical process, which is free from chemical modifications, creates high water holding and clean emulsification properties which benefit meat, dairy, bakery, dressings, sauces, frozen food, beverages, pet food, dairy alternatives and meat substitutes. Citri-Fi is GRAS, non-allergenic, non-GMO Project certified and has no E-number. Headquartered in River Falls, Wisconsin with manufacturing in Florida and Wisconsin, Fiberstar sells products globally in over 65 countries.

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May 4, 2021
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Fiberstar Blog

Plant Based Ingredients: CEO State of the Business Interview

The plant based foods market exploded in the past few years demanding more plant based ingredients like Citri-Fi® citrus fiber. This interview with John Haen, President and CEO of Fiberstar, Inc. dives into how Fiberstar entered this hot arena and explains how success has shaped the business today in this exciting market.

1) Who is Fiberstar and what does your company offer to the food ingredient marketplace?

Fiberstar, Inc. manufactures and sells Citri-Fi citrus fiber, which is an upcycled, plant based ingredient produced from byproduct of the citrus juicing industry. The patented process, which is free from chemical modifications, opens up the fiber to create high water holding capacity and emulsification properties. This highly functional fiber improves stability, texture, and nutrition in a variety of food and beverages.

From the beginning, Fiberstar pioneered citrus fiber technology. The clean process and dual functionality differentiated Citri-Fi from other plant based ingredients in the marketplace. With this in mind, less is more when using Citri-Fi citrus fiber. At low usage levels (<1%), this citrus fiber provides multiple functionalities unlike other stabilizers and texturants available.

2) Is Fiberstar, Inc. in the plant-based foods space? If so, for how long?

Fiberstar has worked in the plant-based foods space since the creation of the company in the 1990’s. Because of Citri-Fi’s plant-derived raw material and final product, it was a perfect fit for some of the earlier plant based applications such as veggie patties. Citri-Fi provided binding and improved the texture. At that time, this was a niche segment. Most of the products launched into the market targeted vegan and vegetarian consumers. And clean label was not a pressing need yet. Therefore, Citri-Fi was sold purely for its functional benefits. The fact that it was a clean label plant based ingredient was a bonus for manufacturers.

However, today Citri-Fi is used in a variety of dairy alternatives and meat substitutes globally thanks to the escalating demand for plant based foods.

3) Where did Fiberstar’s success start in the plant based food space?

Fiberstar’s success in this area started back in 2018 when meat alternatives entered the limelight. We worked with some companies from the beginning. However, vision, heavy investment and massive amounts of PR advertised this category as the next Silicon Valley of the decade. The movement took a step beyond veganism and targeted the entire population pivoting on environmental, animal cruelty and health & wellness factors. With the momentum behind the cause, many entrepreneurs and business owners jumped into the mix. As a result, Fiberstar began working with start-up companies, animal meat companies branching out into plant-based meats, food service, and well-established meat alternative market share leaders.

4) Why are Fiberstar’s plant based ingredients an ideal fit for plant based foods?

Citri-Fi citrus fiber’s high water holding and emulsification properties benefit both dairy alternatives and meat substitutes. For instance, in plant-based drinks, Citri-Fi’s increased viscosity in homogenized processing conditions creates smooth and stable beverages without the use of stabilizers or gums. As a result, manufacturers clean up their food labels to be more consumer friendly. In cultured products, Citri-Fi enhances the smooth texture and minimizes syneresis. In plant-based cheeses, both hard and soft, this natural citrus fiber provides emulsification to stabilize the base. And in frozen desserts, Citri-Fi minimizes ice crystal formation which improves the stability and smooth mouthfeel.

On the other hand, Citri-Fi also improves meat substitutes. Fiberstar offers the 100 series which provides emulsification and water holding. As a result, meat alternatives can use less saturated fats while still maintaining the juicy and succulent texture. Fiberstar also offers TX10, a coarser size. The TX10 creates meat-like texture and appearance. Its cohesive properties provides binding strength. And depending on the formula, Citri-Fi TX10 can replace gluten while keeping the patties intact before cooking.

Both the 100 series and TX10 when used together provide the wide range of functional benefits. Moreover, the Citri-Fi line can be used with or without methylcellulose to create high quality meat substitute products.

5) What innovations did Fiberstar recently launch in response to consumer demand?

Fiberstar’s most recent launch was the Citri-Fi TX10 texturizing citrus fiber. This new product line stemmed from multiple Customer requests. Creating meat alternatives with firm texture was an universal challenge. Though Customers used Citri-Fi for the water holding and emulsification, they still needed additional structure. Citri-Fi TX10 provided this and closed the gap.

6) Were there any challenges or hurdles that Fiberstar had to overcome?

Yes, there were hurdles selling into the plant based foods arena. For example, though meat substitute products existed for over two decades, the formulations grew more complex compared to the past. Formulators moved beyond soy protein or chopped vegetables and began using other plant based ingredients like proteins. Every formula required different stabilizers and binders. It was not a “one size fits all” solution. Customers needed a lot of hand-holding especially for those who were new to meat analogs. As a result, Fiberstar dedicated a team to focus on providing high quality technical support. The team created how-to videos, technical bulletins and starting formulations to help Customers leap frog some of the initial bench top testing.

7) What is your vision for the future and how will Fiberstar participate in this?

We definitely envision the plant based foods market growing exponentially globally. Currently, most plant based foods are created with just texture and quality in mind. Some criticize the food labeling as they tend to be long and sometimes loaded with many additives. The next generation of these plant based foods will steer towards cleaner labels. For instance, the food labels will be shorter and use recognizable plant based ingredients. As a result, Citri-Fi citrus fiber is perfectly positioned for this next generation of food products. Not only does this natural citrus fiber provide the dual functionality, but also, it will clean up label declarations. Since Citri-Fi's labeling options include citrus fiber, dried citrus pulp or citrus flour, they resonate well in the natural and clean label markets. And unlike some stabilizers and binders, Citri-Fi contributes dietary fiber which improves the nutritional statements.

Fiberstar will continue to develop new citrus fiber based products to meet the growing Customer needs in this plant based market. Creating the TX10 line was just one example of our dedication to evolving with this high growth area. We look forward to launching new products in the near future so that developers have a more robust and clean formulating tool box.

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January 19, 2021
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Fiberstar Blog

Top 5 Blog Topics in 2020 about Citrus Fiber in Plant Foods

The year 2020 spurred natural ingredients like citrus fiber to play a more instrumental role in creating high quality plant-based foods. This is highlighted in the top read articles involving dry plating oils, clean label pectin replacement and meat substitutes.

The year 2020 was a year full of change and evolution. For instance, the food industry lived through the most radical shifts in consumption behavior which affected all spectrum of the supply chain. Despite the disruption, many food businesses thrived. And some perished. But for a natural food ingredient company, this year drove innovation in specific areas including clean label and plant-based foods. Much of this was due to consumers reflection on their ability to stay healthy.

Citrus Fiber in Clean Label and Plant-based Foods

The clean label trend took hold of the market several years ago. And now the plant-based food trend joined the limelight and in many instance they go hand-in-hand. Because of this, ingredients like citrus fiber grew in popularity. Not only is the labeling clean, but this natural ingredient provides multiple functionalities that improve a variety of foods. For example, Citri-Fi® citrus fiber provides water holding and emulsification properties that improves stability over time, texture and nutritional profiles. Citrus fiber creates juicy, succulent and meat-like texture in meat substitutes. Also, Citri-Fi improves stability and full body mouthfeel in plant milk beverages and dairy-free yogurts and ice creams. Since Citri-Fi can be labeled as citrus fiber, dried citrus pulp or citrus flour, this natural ingredient resonates well in the clean label markets.

The popularity of clean label ingredients like citrus fiber made its debut via several frequently read blogs in 2020. For instance, citrus fiber’s key high surface area lends itself to turning liquid oils into flowable powders. This is an ideal benefit when working with flavor, nutritional and medicinal oils. Citrus fiber, like Citri-Fi, plays an instrumental role in creating meat alternatives similar to their animal-containing counterparts. Regardless, below are the top 5 blogs read in 2020. Each one defines the superiority of citrus fiber in key plant-based food applications.

Top 5 Blogs Read in 2020: Citrus Fiber in Plant-based Foods

1) The Magic of Turning Liquid Oils into Natural Flowable Powders
2) Citri-Fi 100, Natural Citrus Fiber’s Clean Label Gelling Pectin Replacement
3) Citrus Fiber/Fibre: Fiber Frequently Asked Questions (FAQ)
4) New Texturizing Citrus Fiber: Citri-Fi TX for Meat Alternatives
5) Meat Alternatives and Citrus Fiber FAQ

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January 12, 2021
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Fiberstar Blog

Top 5 Videos in 2020: Natural Plant-based Foods

The year 2020 shifted consumers purchasing behaviors such as food choices due to the COVID pandemic. Many consumers looked at their diets as a way to preserve their health especially with natural plant-based foods. This reverberates in the top 5 citrus fiber videos watched in 2020.

In 2020, the COVID pandemic sent a shock wave through the consumer markets especially when it related to food. In the beginning, consumers panicked and cleaned out pasta shelves, frozen food bins and stacks of canned goods. Aisles were left bear with oscillating signs hanging on single screws. Food service venues shut down in several parts of the U.S. to minimize the spread. However, despite the short-term erratic behavior, there is one consistency that evolved from the crisis – consumers shifted gears in food consumption. As a result, plant-based foods emerged in the spotlight.

With the COVID pandemic lingering in the air, consumers searched for options to preserve their health. Besides fogging their homesteads with anti-viral sprays and building arsenals of toilet paper, they also reflected on their diets. As a result, food manufacturers sensed the shift to healthier options especially in natural plant-based foods like meat substitutes and dairy alternatives. This echoed loud and clear in the top 5 videos watched in 2020.

Since Citri-Fi® citrus fiber provides high water holding and emulsification properties, it improves plant-based foods texture, stability and food labeling. Because of this, Citri-Fi took center stage as a clean label option when creating healthy vegan and vegetarian foods.

Top 5 Citri-Fi Citrus Fiber Videos Watched in 2020

  1. Methyl Cellulose Replacement in Meat Alternatives
  2. Citri-Fi Natural Citrus Fiber Emulsification Demonstration
  3. Citrus Fiber in Vegetarian Meat Products
  4. Citri-Fi Citrus Fiber Overview
  5. Citrus Fiber in Plant Milk Drinks

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January 5, 2021
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Fiberstar Blog

Fiberstar, Inc. Joins the Plant-based Foods Association (PBFA)

Fiberstar’s superior line of highly functional citrus fibers which are used to improve the quality of plant-based products drives Fiberstar, Inc. to join the Plant-based Foods Association.

Fiberstar, Inc. joined the Plant-based Foods Association. This organization supports plant-based companies so that they succeed and thrive in the food industry. Since Fiberstar offers a portfolio of nature-based citrus fibers, this organization fits the company's vision. “We look forward to playing a bigger role in the plant-based foods industry.” says President and CEO, John Haen. “The Company’s superior line of highly functional citrus fibers are key to creating quality plant-based products.”

Citrus Fiber in Meat Substitutes & Dairy Alternatives

Fiberstar manufactures Citri-Fi® citrus fiber which is produced from byproduct of the citrus juicing process. Because the patented process is free from chemical modifications, Citri-Fi stays holistic in form. For instance, this ingredient contains both soluble and insoluble fiber. This composition also has high levels of intact pectin which is vital in providing multiple functionalities including water holding and emulsification.

Due to Citri-Fi’s plant-based origin and high functionality, this natural ingredient benefits various plant-based foods. For instance, in meat substitutions, the 100 series, (0.5% -1.0%), creates natural emulsions to improve the juiciness and succulence. In addition, the TX10 citrus fiber line, (0.5% - 2.0%), creates meatier appearance and texture. When using both citrus fiber products together, developers produce high quality meat alternatives that closely resemble their animal counter parts.

Another area of emphasis includes dairy alternative foods such as plant milks, ice creams, yogurts and cheeses. Citri-Fi citrus fiber, at low usage levels (0.2% - 1.0%), creates stable and full body plant milks. Because of its composition, this natural ingredient’s functionality increases in high shear conditions which helps replace other stabilizers. As a result, plant milks have shorter and cleaner label declarations. This natural citrus fiber also improves stability and texture of vegan ice cream and yogurts. Again, Citri-Fi has the potential to replace other stabilizers to clean up labels. Lastly in plant-based cheeses, this natural ingredients provides high emulsification and smooth texture which improves the stability over time.

High Performing Clean Label Food Ingredient

Citri-Fi's labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural and clean label markets. This citrus fiber is also non-allergenic, Non-GMO project certified and has no E-number which benefit plant-based foods.

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October 6, 2020
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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.

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September 4, 2020
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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!

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August 19, 2020
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Fiberstar Blog

Meat Substitute Foods: Creating Clean Labels using Citrus Fiber

Creating clean label meat substitutes is possible by using natural ingredients like citrus fiber which holds a lot of water to enhance juiciness, serves as a natural emulsifier and creates the meat-like appearance and texture that consumers expect when eating plant-based meats.

Meat substitute food products popped up in the market like the color neon in the 1980’s. However, unlike neon which faded as fast as it illuminated the fashion world, plant-based food products are now the new normal. Environmental and health concerns steered meat alternatives into the food industry limelight. Because of this, plant-based is a long-term life style choice among consumers. And, this new lifestyle translates into cleaner food labels.

To create meat substitutes that simulate their animal counterparts, food manufacturers use a variety of ingredients. For instance, some of these ingredients include fibers, starches, gums and other stabilizers in addition to plant-based proteins. On the other hand, some ingredients like methyl cellulose quickly emerged as the go-to ingredient in formulators' tool boxes. One of the main benefits is its multi-functionality despite its labeling concerns.

However, today, new natural functional ingredients are available. For example, Fiberstar offers several solutions which create high quality meat substitute foods with cleaner labels.

Citri-Fi® TX Citrus Fiber Builds Texture in Meat Substitutes

The company launched the new Citri-Fi TX10 citrus fiber. This natural ingredient’s large particle size simulates texturized vegetable protein (TVP) when building appearance and texture. For instance using between 1% to 3% allows formulators to create meatier texture while benefiting from the cold binding properties that may be lacking in formulations. And in some instances, developers do not need to use gluten which is a typical binding agent.

Citri-Fi TX10 labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label markets.

Cleaning Labels using Citri-Fi Citrus Fiber Solutions

Another break-thru includes the use of citrus fiber in addition to other natural ingredients to displace methyl cellulose in vegan meats. The Citri-Fi 100 citrus fiber series not only holds large amounts of water but also serves as a natural emulsifier. Due to its insoluble and soluble fiber matrix which contains high levels of intact pectin, this natural ingredient creates emulsions that contribute to meat alternatives succulence. As a result, the meat-free products create the juicy sizzle during the cooking process.

This 100 series in conjunction with Citri-Fi TX10 works together to create the emulsion and meat-like texture that consumers expect in meat substitutes. In addition, these two products work synergistically with three natural solutions to help replace methyl cellulose. As a consequence, these solutions create consumer friendly food labels. The three solutions include ingredients such as starches, enzymes, alginates or gellan gum.

To learn more about these potential clean solutions, please contact Fiberstar technical support team at techsupport@fiberstar.net. The team will cut the development time by recommending the ideal system and demonstrate how to create high quality healthy vegan meat products via technical service, tutorials and videos.

Additional Information

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

Meat Alternatives and Citrus Fiber FAQ

https://www.fiberstar.net/aiovg_videos/citrus-fiber-replace-methyl-cellulose-meats-video/

New Meat Alternative Ingredients: Top 5 FAQ About Citri-Fi® TX BLOG

 

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June 9, 2020
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Fiberstar Blog

Citrus Fiber/Fibre: Frequently Asked Questions

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

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

Citrus Fiber: Frequently Asked Questions

1. What is Citrus Fiber? 

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

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

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

2. What is Citrus Fiber Made From?

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

3. What is Citrus Fiber Extract?

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

4. Is Citrus Fiber a Natural Emulsifier?

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

5. Is Citrus Fiber an Allergen?

Citrus fiber is allergen-free.

6. Is Citrus Fiber Gluten-free?

Citrus fiber is also gluten-free.

7. What is Citrus Fiber Composition?

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

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May 19, 2020
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Fiberstar Blog

How to Add Citri-Fi® Citrus Fiber to Foods

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

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

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

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

How to Use Citri-Fi Citrus Fiber in Foods 

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

1. Pre-mixed in Dry Ingredients

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

2. Dispersed in Oil 

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

3. Dispersed into Syrups

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

4. Prehydrated Directly in Water

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

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