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Beverages and Drinks: Citri-Fi Citrus Fiber Provides Stability, Pulp Extension and Natural Mouthfeel

Strip the Stabilizers – Plant-based Beverages

Clean label continues to be a hot topic for plant-based beverages. The new Citri-Fi 600 citrus fiber series, at low usage levels, provides additional viscosity and creates stable full-body mouthfeels in plant milks without the use of stabilizers like gellan gum. Citri-Fi’s upcycled story also supports milk alternative’s sustainability initiatives.

In previous articles crafted about plant-based beverages, the topics focused on types of plant milks, food ingredient usage and processing methods. Yet, none honed in on the clean label trend. Simplified food labeling continues to be a hot topic especially in plant-based milks like oat milk and almond milk. Some manufacturers tout their homemade style processing which uses no stabilizers. At the same time, stability and texture tend to be compromised. In the 1980’s, finding a sludge of chocolate at the bottom of a milk glass created Cheshire smiles on every kid’s face. Today, finding a slug of particulates at the bottom of a drink triggers a head scratch.

Citrus Fiber - Formulating Stability & Creamy Mouthfeel

Currently, gellan gum is the workhorse stabilizer in the dairy alternative beverage category. This wonder ingredient prevents separation during shelf-life. And its functionality creates a smooth mouthfeel. Without adding stabilizers, water and oil separate and insoluble components sink to the bottom. As a result, the mouthfeel is one degree away from water consistency.

Citrus fiber, such as Citri-Fi 100 series, is used in some commercial plant-based beverages. Though it provides some stability and improves the mouthfeel, it complements stabilizers like gellan gum. This solution focuses on improving texture but does not address the clean label market need. Because of this, Fiberstar launched the Citri-Fi 600 citrus fiber - "Next Level of Functionality". This new series provides higher viscosity versus the Citri-Fi flagship line. Using the 600 product line between 0.3% to 0.8% creates stability and enhances the full-body mouthfeel. A one or two pass homogenization step opens up this natural citrus fiber's structure. As a result, stabilizers like gellan gum can be omitted.

Sustainability Aligns with the Plant-based Beverage Story

Milk alternatives also tell a sustainable story. One of the keys to success is the fact that this category minimizes its carbon footprint and reduces the environmental impact. Every ingredient selected should contribute to that story. Citri-Fi citrus fiber has its own sustainable narrative. This upcycled citrus fiber is produced from byproduct of the citrus juicing industry. The chemical-free process opens up the fiber to create high water holding and emulsification properties. The new Citri-Fi 600 series is non-GMO, allergen-free and gluten-free. This natural citrus fiber has no E-number. Labeling options include citrus fiber, dried citrus pulp or citrus flour. The USDA certified organic citrus fiber 700 series will be available soon.

To learn more about creating clean plant-based beverages using citrus fiber, please reach out to our technical team.

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BLOG: How to Make Clean Label Yogurt using Citrus Fiber

Citrus fiber can be used to create clean label yogurts due to its highly functional benefits including stability, reduced syneresis, improved mouthfeel and increased thickness.

Yogurt is the one food product that exploded in popularity over the years. Consumers quickly embraced this health halo food regardless of its contents. However, today, the clean label movement is changing how consumers decide on which yogurts to purchase. And seeing that retailers' dairy sections offer wall-to-wall variety of yogurts, it is no surprise consumers are reading labels to determine the best choice. Now, not only do consumers need to be aware of added sugar, but also the number and type of ingredients used in the yogurt. They now desire simplicity and natural options.

Making Clean Label Yogurts

Fiberstar's Citri-Fi® natural citrus fiber is an ideal food ingredient when making clean label yogurts. This natural citrus fiber has high water holding and emulsification properties which provide the stability, reduced syneresis improved mouthfeel and increased thickness in yogurts. As a matter of fact, less is more. Citri-Fi is used between 0.1% to 0.5% depending on the targeted texture. And this natural citrus fiber helps reduce the number of ingredients in the clean label yogurt.

Typical methods include the following: 1) Mix together cream, milk and dry milk to form the base. 2) Slowly add Citri-Fi 100FG powder into the vortex while mixing at high speed. 3) Keep batch lightly agitated to prevent settling until pumped into a pasteurization unit. 4) Cool the mixture down to 43°C and fill into clean containers. 5) Add the culture and incubate at 43°C until pH reaches 4.4 to 4.5 (about 8 hours).

This plain style yogurt contains only seven ingredients including water. And because Citri-Fi's label options include citrus fiber, dried citrus pulp or citrus flour, this fiber resonates well in the clean label and natural markets. Moreover, this natural citrus fiber is a great complement in fruit-based yogurts.

To learn more about Citri-Fi natural citrus fiber in clean label yogurts or other clean label foods, please contact Fiberstar - techsupport@fiberstar.net.

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