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Tag: non-GMO

Citri-Fi Citrus Fiber Water Holding, Natural Emulsifier, Upcycled, Sustainable, Gelling Properties
July 10, 2024
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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.

 

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October 31, 2019
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Fiberstar Blog

BLOG: Breaking the Myths about Fibers such as Natural Citrus Fiber

Myth #1: All Fibers are the Same

When customers hear or think about the word dietary fiber, they automatically assume fiber fortification. And the first thing out of their mouth is “We don’t need to work with any other dietary fiber. We have plenty on our bench.” In their mind, all fibers are the same. We need to tell the truth about fibers. Today, some dietary fibers are now hybrids between the insoluble and soluble world. They are more functional due to their unique composition. As a result, these functional fibers not only register as dietary fiber, but also they provide some functionalities similar to starches, gums and other functional fibers. For instance, these functional fibers can replace multiple ingredients in foods to help clean up labels. Get the fiber facts!

Myth #2: All Functional Fibers are the Same

In this article, we will discuss citrus fiber. First, let’s break another myth - all citrus fibers are the same. If this was a true or false question at your local pub’s trivia night and you said yes, you would be paying for the next shout. Citrus fibers ARE NOT the same. Some are byproduct of pectin production which typically uses solvents and other chemicals. Depending on their process, the final product varies in composition which gives them limited functionality in food.

On the other hand, Citri-Fi® is a natural citrus fiber produced from byproduct of the citrus juicing process. The patented physical process opens up this clean label fiber to create high water holding and emulsification properties. Insoluble and soluble fiber and some protein make up this functional ingredient. And it contains significant amount of native pectin which gives it even higher functionality.

Functional Fiber Benefits

Fibers like natural citrus fiber provide the following benefits in foods:

  • Meats: yield improvement, purge reduction, juiciness
  • Bakery: improved freshness over time, egg and/or oil reduction
  • Sauces: thickness, stability, pulp reduction
  • Beverages: thickness, mouthfeel, pulp reduction
  • Dairy: stability, emulsification, thickness
  • Frozen Foods: stability, ice crystal reduction
  • Pet foods: strengthening, binding,
  • Plant-based Foods: emulsification, moisture retention

Myth #3: If it is Functional, it Must be Used at Starch Levels  

Less is more! Functional ingredients are typically used at low usage levels. Keep in mind, ingredient usage levels highly depends on the ingredient and the application. For example, many dietary fibers are used between 2% to 3% to make packaging claims and starches are typically used between 1-3%. No wonder why product developers are hard wired to start using new ingredients at 1% or higher in formulations which typically leads to failures. That is the truth about fibers.

Natural citrus fiber, like Citri-Fi, is used between 0.3% to 1.0% which is similar to some food gum usage levels. These type of fibers alone cannot make fiber claims, however, they can be used with other fibers. These natural fibers are incorporated into foods by either mixing with dry ingredients or oils before adding to food.

Myth #4: Functional Must Mean it is Not Clean Label

As mentioned previously, the reason why these fibers are functional, especially Citri-Fi natural citrus fiber, is because of its unique wholistic composition. The patented physical process does not use any chemical modifications. Citri-Fi can be labeled as citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label and natural communities. This natural fiber is non-GMO, non-allergenic and contains no E-number which is beneficial in markets like Europe. And because this natural citrus fiber is vegan and vegetarian, the plant-based market is loving it.

Myth #5: Fibers Produce Grainy Mouthfeel or Taste Like Cardboard

Not all fibers produce unsavory mouthfeel in foods. Fibers like Citri-Fi, have both soluble and insoluble fibrous composition which improves the texture and mouthfeel of most food products. Also, its small particle size is ideal for products like injection marinade poultry in addition to creamy products like yogurt.

So the next time someone talks to you about fiber, ask if it is functional before throwing up your stop sign hand. Learn the truth about fibers. This simple question can be life changing for a formulator especially if their goal is create great texture and clean up labels while improving the nutritional profile of the food.

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October 14, 2019
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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.

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