starch replacement Archives

July 13, 2022

What is more decadent than biting into a warm donut with filling oozing over your lips? This fond memory stems back from childhood days and forward into adulthood. Bakery fillings come in a variety of flavors and textures including cream, chocolate, fruit and nut-based. This gives bakers a palette of options which make the combinations endless. However, bakers also use stabilizers to improve the filling’s stability and texture.

For instance, fruit fillings typically contain added pectin to thicken and gel. Also, bakers incorporate modified starches which provide viscosity, heat tolerance and freeze/thaw stability. For years, bakers leaned on these hydrocolloids to solve their texture and stability challenges. However, some market trends such as limited food ingredient supply, clean label and more natural textures are driving the need for new solutions.

Trends Shaping the Fill

The aftermath of COVID is still playing out in the global supply chains. Because of this, some food ingredients are limited in availability including modified starches. Larger food companies’ buying power may protect them from these shortages. On the other hand, medium to smaller players have no choice but to seek alternative ingredients.

Another market trend predominant today involves natural and clean labeling. Consumers read food declarations more than before. And their decision-making is based on what sounds familiar and safe to them. Initially, consumers frowned on food ingredient names that were not typical pantry staples. Now, this includes other ingredients including modified starches. Any words associated with chemicals fall suspect. And in other parts of the world, consumers veer away from E-number ingredients like pectins, modified starches and food gums. As a result, the market demands more natural ingredients for bakery fillings.

Citrus Fiber Functionality in Clean Label Bakery Fillings

One natural solution for bakery foods entails using citrus fiber. However, not all citrus fibers are created the same. Some citrus fibers are byproduct of the pectin extraction process which produces less functionality. Others are upcycled material from the juicing industry. Citri-Fi is a natural citrus fiber created from the citrus juicing process. The mechanical process, which is free from chemical modifications, produces a fiber that contains both soluble and insoluble fiber. The soluble fiber portion consists of high amounts of intact native pectin. As a result, this natural food ingredient provides high water holding and emulsification properties.

At low usage levels (<1%), Citri-Fi provides thickness and heat stability. It binds the water to prevent separation and blow-outs in enrobed baked goods. Also, this upcycled ingredient creates more natural textures in cream, fruit and chocolate-based bakery fillings. Another key benefit is freeze/thaw stability. Citri-Fi binds the water tightly. As a result, minimal water migrates during frozen storage.

In fruit fillings, Citri-Fi can be used up to 2% to produce the gelling texture in low pH and high Brix processing conditions. Citri-Fi not only improves the texture and stability, but also, this citrus fiber creates clean label bakery fillings. Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour.

Benefits in Other Baked Goods

Because of the dual functionality, Citri-Fi also benefits other baked goods such as breads, muffins, cakes and cookies. The water binding retains moisture so that the bakery item remains fresh over longer time. Additionally, Citri-Fi’s emulsification properties help it to partially replace egg and/or oil content without comprising quality.

Citri-Fi is non-allergenic and gluten-free which is ideal for gluten-free baking. Also, this natural ingredient is non-GMO project certified and has no E-number. These attributes make this citrus fiber an ideal clean label ingredient for bakery fillings and other baked goods.

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Starch Replacement in Formulations: Ironing out the Options

Supply chain hiccups are disrupting the availability of food ingredients like modified starches. As a result, starch replacement in formulations is a recent request in the industry. Modified starches provide multiple benefits including thickening, viscosity, gelling, binding and emulsification. At the same time, Citri-Fi® citrus offers similar functionalities due to it natural upcycled fibrous composition. As a result, this citrus fiber can be used to extend or replace some modified and clean label starches.

Food starch is one of the most common food ingredients used today. For instance, consumers sprinkle food starches into their home recipes to create thick and creamy soups. And the food industry uses it as a workhorse ingredient in almost every food product around the globe. Many of the common botanical starch sources include corn, wheat and rice. They all provide multiple functionalities including thickening, viscosity, gelling, binding and emulsification depending on the botanical source and modification. In the hydrocolloid world, they are the champions of water management. As a result, they create high quality processed foods such as yogurts, salad dressings and frozen appetizers. Currently, multiple hiccups within the supply chain disrupted the availability of certain food ingredients. This includes modified starches. As a result, starch replacement in formulations or extension strategies remain on the top of many companies’ minds.

However, challenges arise when extending or replacing modified starches. Modified starches sustain harsh food processing, storage and handling conditions. Without modified starch, sauces would separate out over time. Some yogurts would fall off the spoon in a watery mess. And frozen products would form ice crystals affecting the food texture during reconstitution.

Some potential starch substitutes on the market consist of blends containing gums, alginates, plant fibers and emulsifiers. However, choosing the optimal replacement or extension highly depends on the starch’s original contribution to the food formulation. For example, was the starch used to create viscosity in heated and low pH conditions? Or was it to provide emulsion stability as well? Not one size fits all when replacing starch in a formulation.

Comparing Natural Citrus Fiber to Starches

One natural solution which provides multiple functionalities is Citri-Fi citrus fiber. This citrus fiber holds significant amounts of water and provides emulsification properties stemmed from its natural upcycled composition. At low usage levels (<1%), this plant fiber improves stability, texture and nutrition in a variety of food products ranging from bakery to sauces. Because of this, Citri-Fi and modified starches share parallels. For example, Citri-Fi provides cold viscosity, water holding, emulsification and gelation under certain parameters. This natural ingredient also stabilizes food in low pH, heat, freeze/thaw and shear conditions similar to modified starches.

Yet, some of the key beneficial attributes include its water capacity and emulsion stability. Citri-Fi holds 9 to 10 times its weight in water and three (3) times its weight in oil. Its natural functionality creates its stability unlike modified starches which need chemical modifications to do the same. Citri-Fi also contributes dietary fiber which helps improve food nutritional profiles. Lastly, Citri-Fi has no E-number unlike starches.

Formulating with Citri-Fi Citrus Fiber

With starch replacement in formulations, product developers need to understand two key factors. First, they need to identify the targeted functionality within the food application that the starch is delivering. Second, they need to outline the processing conditions. With these two pieces of information, the Fiberstar technical team can recommend the best citrus fiber for the application.

One of the important considerations when replacing starch in formulations is the incorporation method in the process and the proper hydration time to activate Citri-Fi’s functionality. In some cases, adjusting the usage level or using a different particle size may be more successful.

Creating Additional Viscosity

There are a few options when creating viscosity. First, as mentioned, shear opens up the fiber to create additional viscosity. Because of this, homogenization will open up the citrus fiber to expose more surface area where the water attaches. If homogenization is not an option, then trying either Citri-Fi 200 or 300 series may be a suitable solution. The 200 series is citrus fiber co-processed with guar gum and the 300 with xanthan gum.

Creating Gelled Textures

Because Citri- Fi contains high levels of intact native pectin, this natural ingredient can provide gelling at low pH and high Brix similar to isolated pectin. Most popular products are the 100FG and the 100M40 used at 1-2%. The gelling properties benefit applications such as fruit preparations like bake stable fillings.

Creating Emulsification

Binding oil and water is another key feature of Citri-Fi citrus fiber. Citri-Fi can bind up three (3) times its weight in oil making it an efficient emulsifier. To incorporate, the citrus fiber is typically added uniformly into the oil first before hydration to create a stable emulsion. However, Citri-Fi can also be added to the dry ingredients first before the hydration and oil step.

As a recap, Citri-Fi is a clean label solution that provides similar functionalities as modified starches. Therefore, starch replacement in formulations is possible. Some of these benefits include cold viscosity, heat, pH and freeze/thaw and shear stability and gelling. Citri-Fi's typical usage level (< 1%) may provide cost-in-use savings. Besides the functional benefits, Citri-Fi does contribute dietary fiber. And this natural ingredient is non-GMO Project certified, non-allergenic and gluten-free. Additionally, Citri-Fi has no E-number unlike modified starches so it is preferred in regions like Europe.

Starch Replacement & Food Gum Extender using Citrus Fiber

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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Bakery Fillings: Converting to Clean Label