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Tag: texture

February 11, 2022
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Fiberstar Blog

The Buzz about Bakery Texturants in Bakery Mixes

Bakery mixes provide consumers the convenience and freshness factor. However, at the same time, they lack recognition when it comes to bakery mix trends, challenges and solutions. Citri-Fi® citrus fiber, a bakery texturant, provides multiple benefits including water holding and emulsification which helps overcome common challenges including texture, moisture retention and freshness over time.

Bakery mixes are the perfect blend of convenience and quasi-baking from scratch. Because of this, those with tight schedules can throw on an apron and bake at a fraction of the time. Mixes have other benefits in the food land including shelf stability, versatility and customization. For instance, bakery mixes have longer shelf lives compared to their ready-to-eat (RTE) versions. And these mixes can incorporate a variety of ingredients catering to specific consumer diets such as keto, gluten-free and low glycemic.

Surprisingly, this food segment rarely gets the airtime compared to the bakery category in general. To provide more insight about bakery mixes, Fiberstar’s marketing interviewed Sheila McWilliams, a Certified Food Scientist, to share her experiences in this exciting segment. Sheila has worked in the bakery food space formulating RTE and frozen bakery products like cookies, nutrition bars, cakes, muffins and yeast leavened sweet goods and breads. She loves the challenge of scaling a formula from the bench to production and finding new ingredients including bakery texturants that improve the quality and flavor of foods.

Bringing out the Best: Bakery Mix Interview

(Marketing): The baked goods category has several trends driving new product launches. One key trend is health and wellness such as sugar reduction, egg reduction, fiber enrichment and calorie reduction. Does the health and wellness trend cross over into bakery mixes as well? If so, what health and wellness trends do you see?

(Sheila): Bakery mixes have evolved due to an uptick of consumers baking at home. Yes, there are health and wellness trends affecting bakery mixes today. One popular health trend is the use of simple ingredients while still keeping the indulgence factor. Consumers associate recognizable ingredients to healthy choices versus other questionable ones which may be perceived as chemical-based. For instance, consumers look for just a short, simple list of all-natural bakery ingredients during the decision process. Other trends you mentioned including keto, gluten-free and vegan versions of bakery mixes are also on trend. However, they are a smaller niche versus the mainstream clean label bakery ingredient movement.

(Marketing): What challenges are surfacing in this health and wellness category and what solutions are you recommending to bakery mix blenders to overcome these challenges?

(Sheila): Consumers want choices, including healthier choices, while still maintaining the texture, flavor, and freshness of traditional bakery products. Typically better-for-you versions tend to fall short due to some natural ingredient's functional limitations. Chefs and product developers reach out looking for support to improve all these attributes in bakery mixes. At Fiberstar, we sell Citri-Fi® citrus fiber which improves texture and freshness over time in end products because it is a natural bakery texturant and clean label bakery ingredient.

(Marketing): You mentioned Citri-Fi citrus fiber as a solution. Please tell me a little more about this natural ingredient and why it is ideal for dry mixes in general.

(Sheila): Citri-Fi holds a lot of water and provides some emulsification. This bakery texturant provides a variety of benefits. For example, I recommend this natural citrus fiber in mixes to create a tender crumb texture. Because of the fiber’s high surface area and native intact pectin, Citri-Fi provides natural emulsification. As a result, product developers can clean up bakery mix labels. However one of the key benefits is Citri-Fi’s ability to hold water tightly at low usage levels (<1%). Because of this, the high moisture retention improves softness and freshness over time in end products.

(Marketing): How is this natural fiber different than other similar ingredients on the market?

(Sheila): Citri-Fi is an upcycled ingredient, with a functional advantage. In other words, this citrus fiber is derived from byproduct of the citrus juicing industry. The process, which is free from chemical modifications, creates a fiber that contains both native insoluble and soluble fiber components. Because of this, it can hold water and oil, far better than other common dough conditioners and additives. Also, this powdered product is a perfect addition to bakery dry mixes. It is easily mixed in with the dry ingredients. Some emulsifiers are not as process friendly.

Labeling options include citrus fiber, dried citrus pulp or citrus flour which is recognizable on ingredient labels for baked goods. Consumers easily relate to this ingredient. Other ingredients with similar functionality remain on the speculative list. Since this ingredient qualifies as a fiber, it improves the nutritional profile of the bakery mix unlike other ingredients on the market.

In the end, what consumers may not know is that citrus fiber is a functional ingredient and an ideal bakery texturant which is exceptional at improving the quality and freshness of finished bakery products.

(Marketing): Another hot area is specialty diets like keto, gluten-free, glycemic, vegan and free-from. What specialty diet trends are driving new product development in the bakery mix category?

(Sheila): Wellness and improved health is a driver in the bakery category development. Currently, I am receiving a lot of requests about keto and vegan. These are some of the newer trends in this category. As mentioned above, they are more niche.

(Marketing): Are there challenges in the specialty diet category? If so, what are they? And what recommendations are you providing to support product development?

(Sheila): Products in this category may lack the texture of traditional, gluten-containing bakery products. For example, a gluten-free product may be crumbly and dry. One gluten free baking solution is Citri-Fi which provides natural cohesion and moisture retention to dough to improve the texture of gluten-free products. This means better performance during manufacturing and better texture for the consumer.

In keto bakery products, Citri-Fi qualifies as a fiber so it can be added without impacting carbohydrates in the formula. And since Citri-Fi is plant-based - derived from citrus pulp and peel - it makes a perfect ingredient for vegan formulations. Moreover, it can be used with other natural bakery ingredients to remove egg due to its hydrocolloidal and emulsification properties.

(Marketing): If you had a crystal ball, what other developments do you see coming down the pipeline with bakery mixes?

(Sheila): Bakery mixes are a convenient and perfect way to get someone in the kitchen baking. They bridge the gap between scratch-cooking and convenience. It is an option for the home cook to provide family and friends with food that is indulgent, healthy and artisan-quality. There is so much opportunity for indulgent mixes that include multicomponent recipes and bakeware so the consumer can build a gourmet treat at home. Healthy options will continue to launch providing plant-based, clean-label alternatives for the home baker. Artisan-type bakery blends that include specialty flours, grains, flavors, and toppings may be in the pipeline. Bakery mixes provide consumers a convenient way to try a new recipe and new ingredients without the full commitment of buying the individual ingredients.

To learn more about Citri-Fi in bakery mixes, please contact us or order a sample below.

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January 13, 2022
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Fiberstar Blog

Top 5 Fiberstar Videos Watched in 2021

The top 5 most watched Fiberstar videos in 2021 revolved around Citri-Fi® citrus fiber as a plant based meat ingredient and its natural emulsification properties. Both topics are trending as the market is looking for cleaner food ingredients not only for vegan meats but also for other foods such as beverages, dairy, sauces and dressings.

Every year, Fiberstar publishes the top 5 watched videos. And it is no surprise that in 2021, the top videos involved plant based meat ingredients. In addition, the other top watched topic covered Citri-Fi citrus fiber’s emulsification properties. Although Citri-Fi's emulsification properties help create succulent vegan meat textures, this emulsification also benefits other food products such as beverages, dairy, sauces and dressings.

For the past few years, Fiberstar built a toolbox of solution sets to help product developers create methylcellulose-free meat alternatives. Unfortunately, these is no “one size fits all” when it comes to this difficult feat. Because of this, Fiberstar created a string of videos exemplifying these solutions. Some videos are available on our website.  However, the newer demonstration videos using canola, potato and/or pea protein are available by contacting Fiberstar directly.

1. Methylcellulose Replacement in Meat Alternatives 

One solution available for product developers is to use alginate to create emulsion gels that bind oil and water which help water release over time when cooking vegetarian meats. As a result of this, products are succulent and juicy. This video demonstration shows how to create emulsion gels.

2.  Citri-Fi in Vegetarian Meat Products

This tutorial discusses Citri-Fi citrus fiber’s water holding and emulsification properties which are key plant based ingredient functionalities. Citri-Fi enhances vegan meats containing methylcellulose. At the same time, making methylcellulose-free vegetarian meat products is possible when this citrus fiber is used with wheat gluten.

3.  Citri-Fi Natural Citrus Fiber Emulsification Demonstration

Though there are several citrus fibers available on the market now, Citri-Fi continues to be the highest functioning citrus fiber due to its high intact pectin content. For instance, Citri-Fi’s emulsification properties tend to outperform other ingredients in the market. As a result, food products are stable a lower usage levels which equates to cost-in-use advantages. And this plant based meat ingredient’s emulsification is ideal for creating succulence in meat substitutes. This demonstration shows how Citri-Fi binds the oil and water to form an emulsion.

4.  Creating Emulsions with 10% Citri-Fi Citrus Fiber

Citri-Fi citrus fiber’s typical usage level ranges between 0.2% to 1.0%. However, to demonstrate the full effect of the emulsion, Fiberstar shared a video using higher levels of citrus fiber. Imagine the same effect in your food or beverage but at lower usage levels.

5.  How to Make Meat Alternatives using Citri-Fi Citrus Fiber

The Citri-Fi 100 series provides the water holding and emulsification to help create plant based meats with succulent and juice texture. Recently, Fiberstar launched the next generation Citri-Fi TX which gives vegan meats the meat-like texture and appearance. This video demonstrates how to use both of these plant based meat ingredients to create high quality meat substitutes.

Although these videos ranked the top 5, the video library contains many other videos. For instance, categories range from Citri-Fi functionalities to Citri-Fi use in specific food and beverages. Please check out the various on demand videos available in the Fiberstar Video Library.

Additional Citri-Fi Citrus Fiber Information

Citri-Fi citrus fiber is non-GMO, allergen-free and gluten-free. This natural food ingredient has no E-number. And the 100 series is non-GMO project certified. Labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the natural markets. To learn more about Fiberstar’s toolbox of solutions, please contact us.

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August 31, 2021
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Fiberstar Blog

Tomato Extension: Stay out of the Red

Tomato availability continues to be tight due to reduced acreage, continuous drought, rotation to more profitable crops and last year’s COVID hoarding. Though extending tomato with modified starches and food gums help bridge the shortage, the market offers more natural fibers like Citri-Fi® citrus fiber which closely simulates tomato functionality. As a result, at low usage levels, Citri-Fi extends tomato solids while still creating more natural textures, colors and flavors in sauces, pastes, dressings and soups.

The tomato shortage story begins with “once a upon a time” when tomatoes were a key staple crop in the California central valley. But over the years, the market and the environment took its toll on this once flourishing agriculture. This saga talks about how the tomato crop fell out of favor in export due to stronger domestic currency. As a result, this drove farmers to reduce their crop size and/or sow their fields with other profitable foods like almonds, pistachio and grapes. And then compounded with drought and last year’s COVID hoarding spree, tomato supplies struggled to rebound. Now tomato extension enters the storyline.

Quick Fixes for Tomato Extension

Despite the tomato’s dramatic saga over the years, the food industry offered several solutions including extending tomato pulp. Some extension methods included hydrocolloids like modified starches and food gums. These commodity ingredients bridged the tomato availability at times. Like quick fixes, these come with limitations. For instance, starches tend to produce more gel-like and pasty textures. On the other hand, certain food gums create sliminess and gumminess. Despite the textural drawbacks, customers settled with these options not knowing that the market offers other ingredients that function similar to tomato.

More Natural Ingredient Solutions

For example, another way to approach tomato extension is by using Citri-Fi® citrus fiber. This natural upcycled ingredient is created by a process free from chemical modifications. Due to its concentration of fibers and native intact pectin, this citrus fiber simulates tomato composition. As a result, at low usage levels (<0.5%), Citri-Fi creates more natural textures, color and flavors when replacing a portion of the tomato solids.

In addition to the textural and extension benefits, Citri-Fi also is heat, pH and freeze-thaw stable. Because of this, sauces, dressings and pastes remain uniform and inseparable during harsh food processing conditions. Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural markets. And this functional ingredient contributes fiber which benefits the nutritional statement. Citri-Fi is also Non-GMO Project Certified, E number-free, allergen-free, and gluten-free.

To learn more about tomato extension using natural fibers like Citri-Fi, please contact us!

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February 9, 2021
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Fiberstar Blog

Turn Oil into Powder: A Medicinal Dilemma

Medicinal oils though used “as-is” tend to be more user-friendly in oil powder form. However, to turn oil into powder comes with challenges. Citri-Fi® citrus fiber’s high surface area binds large amounts of oil. As a result, this natural clean label ingredient converts liquid oils into flowable powders. Additionally, Citri-Fi can be used in finished food products to improve quality, texture and nutrition.

Dry or powdered foods existed since prehistoric eras. Drying foods extended the availability for longer periods of time which became an essential survival technique. Not only did it preserve foods like meats but it also eased travel with less weight to carry. Today, a variety of foods come in powder form for similar reasons such as beverages, soups and sauces. Drying off the water to convert the food into powder was a commonality among all these foods. At the same time, a growing need emerged to turn oil into free flowing powder.

A rising demand to create oil powder stemmed from various reasons including increased shelf stability, economic benefits, safety and/or ease-of-use. Because of this, the medicinal oil market began to investigate how to deliver their product in a more efficient form. The challenge was finding a clean label or natural way to do this.

Dual Purpose Citrus Fiber: Dry Plating and Functional Fiber

Citri-Fi citrus fiber is byproduct of the citrus juicing process. This upcycled food ingredient contains high surface area, pore volume and an amphiphilic chemical composition making it suitable as both a carrier and emulsifier for converting liquid or viscous medicinal oils into dry free flowing powders. As a result, this can be either used in a dry form or hydrated to form stable emulsions. For example, Citri-Fi binds CBD oil at 50/50 ratio and remains a flowable powder, However, in a hydrated form, Citri-Fi binds 8 times its weight in oil and maintains a stable emulsion. Besides acting as a carrier, this natural citrus fiber improves the quality, texture and nutrition of finished foods.

Using Citrus Fiber in Medicinal Foods

Many medicinal oils are incorporated into food products such as baked goods, beverages and confections. As mentioned, Citri-Fi not only binds oil, but also water. As a result, this natural citrus fiber improves freshness over time and can replace unfavorable ingredients such as egg or chemical emulsifiers in bakery items. In beverages, Citri-Fi sustains mouthfeel, texture and clouding. Lastly, this natural ingredient enhances texture in confections like gummies. Ultimately, this clean label ingredient can not only create oil powders, but also, provide additional functional benefits in finished food products.

Citri-Fi is non-allergenic, gluten free and Non-GMO Project certified. Also, Citri-Fi contributes fiber. Labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the natural and clean label markets.

To learn more about turning oil into powder using Citri-Fi citrus fiber, please contact us. Application sheets are available upon request.

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September 29, 2020
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Fiberstar Blog

Hydrating Citrus Fiber – Citri-Fi® Functional Fiber

Citri-Fi citrus fiber provides high functionality including high water holding and emulsification properties. Without properly hydrating the citrus fiber, food products are compromised. Fiberstar recommends four different ways to hydrate Citri-Fi citrus. As a result, the hydration activates the functionalities which deliver the full benefit within food products.

Fiberstar’s Citri-Fi® citrus fiber provides natural functional benefits which improve food product stability and quality. However, hydrating citrus fiber is key. Due to the natural fiber’s composition of both insoluble and soluble fiber, which contains natural intact pectin, Citri-Fi provides high water holding and emulsification properties. As a result, product developers create products with cleaner food labels without compromising quality. Fiberstar’s technical service team highlighted the below critical success factors when hydrating citrus fiber.

1) Why is hydrating Citri-Fi citrus fiber important when used in food products?

Citri-Fi citrus fiber is created from byproduct of the citrus juicing industry. The patented mechanical process opens up the fiber to create high surface area. As a result, this surface area provides multiple functional benefits including high water holding and emulsification. In the end, these functional benefits improve food products like meats, bakery, dairy and sauces.

Properly hydrating this citrus fiber fully activates the functional benefits especially since this citrus fiber's usage level ranges between 0.2% and 1.0% for most applications. In other words, Citri-Fi holds high levels of water and/or oil at low usage levels. Without proper hydration, the citrus fiber will not perform to its full potential.

2) How to hydrate Citri-Fi citrus fiber?

Fiberstar recommends four different hydrating methods. Three of the methods hydrate the citrus fiber using only water. However, the other method incorporates oil and water to create stable emulsions. Video demonstrations available below and on the website visualize the step-by-step process.

  1. Dry ingredients method: Mixing Citri-Fi with other dry ingredients like sugar or salt helps disperse the citrus fiber when added to water. This method minimizes fish eyes or clumping and improves uniformed dispersion.
  2. Mixer method:  Adding Citri-Fi to the water vortex disperses the citrus fiber uniformly.
  3. Blender method: Adding Citri-Fi to the water vortex disperses the citrus fiber uniformly.
  4. 5% emulsion method: Combining Citri-Fi and oil first and mixed for a minute opens up the fiber’s surface area so that the fiber traps the oil. Then, add water to the emulsion and continue mixing. During the mixing, the fiber holds more water and oil creating a stable emulsion. A thickened emulsion indicates that the Citri-Fi hydrated.

3) What is the most preferred way to hydrate citrus fiber and why?

Most of the time, Fiberstar recommends adding Citri-Fi citrus fiber to dry ingredients first before hydrating. This method is easy to implement at the plant level. Also, this method improves dispersion and prevents fish eyes or clumping to occur during food processing.

4) What common issues occur when the citrus fiber fails to hydrate fully?

  • Clumping: If the citrus fiber fails to hydrate enough, it may form clumps when it comes in contact with water during food processing.
  • Poor texture and mouthfeel: If the large size Citri-Fi product, ( i.e. TX10), remains partially hydrated, the material lacks softness. It creates a poor texture and mouthfeel like chewing a hard lump. The water binding functions fail to activate.
  • Limited functional benefits: Insufficient hydration weakens the functional benefits including water binding, viscosity, emulsification, etc. which causes developers to overuse or exceed the recommended usage level.
  • Flavor interference: If the citrus fiber fails to hydrate fully, the food ingredient causes uneven dispersion of the fiber in the final food application. The accumulated citrus fiber  interferes with the flavor.

5) Which food products are the most sensitive and require the Citri-Fi to be fully hydrated and why?

The food formulas that are most sensitive are those that contain very little water and/or very high solids content. In other words, food systems that have little available water to hydrate the Citri-Fi citrus fiber. To avoid a situation where the Citri-Fi is not able to hydrate, it is recommended to add both Citri-Fi and water into the formula early on so that there is sufficient mixing and time for hydration. Without proper hydration, the Citri-Fi will not be able to fully function.

Some examples include fruit fillings, icings, cream filling, sauces, spreads, and bakery items that have minimal water addition. Another mixing technique that will assist with hydration in these sensitive applications is the use of shear, which will both accelerate hydration and help develop Citri-Fi’s functional properties.

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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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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 

 

BLOG: Top Frequently Asked Questions (FAQ)

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April 30, 2020
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Fiberstar Blog

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

The brand new Citri-Fi® TX citrus fiber provides cold binding and meat-like texture to meat alternatives like meat-free patties. This is a the first new texturizing citrus fiber to hit the market. Learn more about this exciting new meat alternative ingredient by reading the frequently asked questions (FAQ).

Fiberstar, Inc. recently launched Citri-Fi TX citrus fiber used to improve meat alternatives. This new meat alternative ingredient improves texture and cold binding in meat-free food products like patties. During this launch, a flood of questions poured in about this new technology. Many manufacturers are searching for new meat alternative ingredients such as vegetable proteins, methyl cellulose replacers, binders and texturants. At the same time, this new Citri-Fi TX citrus fiber provides a few of these desired benefits. Check out the top frequently asked questions (FAQ) about Citri-Fi TX citrus fiber.

1.  What is the NEW Citri-Fi TX Citrus Fiber?

This new texturizing citrus fiber provides a few key benefits including meat-like texture, cold binding and clean label. For instance, the larger particle size lends itself to bind more water than gluten and other binders. As a result, it serves as a way to prevent the meat-free patty from turning soft and mushy during cooking. Also, it absorbs water through processing, storage and cooking. And the larger particle size adds a more meat-like texture with particulates similar to that of ground beef.

Citri-Fi TX is non-allergen, therefore it is a natural choice when replacing gluten in meat alternative formulations. Also, this natural citrus fiber is Non-GMO Project certified.

2.  What Functional Benefits Does Citri-Fi TX Citrus Fiber Provide?

As mentioned previously, Citri-Fi TX provides a few key benefits that other meat alternative ingredients lack. For instance, this citrus fiber creates cold binding benefits. This is essential in creating meatless patties that maintain shape and form without falling apart. In addition to cold binding, Citri-Fi TX also contributes to the meat-like texture to simulate an animal meat eating experience. Many vegetarian meats suffer from mushy and soft texture. However, this citrus fiber's large particle size and water binding capacity supplements the base texture to give it a meatier bite. Citri-Fi TX binds more water than other binders like gluten. As a result, this citrus fiber can replace gluten especially in formulations that are requiring allergen-free ingredients.

3.  How is Citri-Fi TX Citrus Fiber Different Than Other Citri-Fi Products?

The key differences between Citri-Fi TX from the other Citri-Fi products are particle size, water holding and protein binding power. Citri-Fi TX is a larger particle size citrus fiber which helps create that meatier texture similar to that of ground beef. Citri-Fi TX binds significantly more water than gluten or other binders. As a result, it serves a way to prevent the meat-free patties from getting soft and mushy during the cooking process. Since this citrus fiber has binding power, it absorbs water throughout processing, storage and cooking. Thus, less gelling, binding and water absorbing ingredients are needed. Usage level ranges between 0.4% to 4%.

The other Citri-Fi products provide water holding too. However, their composition and particle size lends them to creating excellent emulsions. These citrus fibers bind water and oil to keep meat-free patties stable over time. Also, these products create juicy and succulent texture that consumers expect. Usage level ranges between 0.5% to 2%.

4.  What Stability Benefits Does Citri-Fi TX Citrus Fiber Provide in Meat Alternatives? 

Citri-Fi TX is heat, pH and freeze/thaw stable. Salt content does not affect Citri-Fi's functionality in meat alternatives. And as long as there is moisture in the patty, the binding will not break down over time.

5.  What is Citri-Fi TX Citrus Fiber's Labeling? 

Citri-Fi TX's labeling options include Citrus Fiber, Dried Citrus Pulp or Citrus Flour. As a result, these resonate well in the clean label and natural markets.

Additional Information about Citri-Fi Citrus Fiber and Meat Alternatives

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

Meat Alternatives and Citrus Fiber FAQ

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April 14, 2020
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Press News

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

Fiberstar launches a new texturizing citrus fiber, Citri-Fi® TX, which creates meat-like texture and provides cold binding in meat alternatives. And this new citrus fiber gives formulators the ability to remove gluten and other gelling and/or water absorbing ingredients to improve food labeling.

Fiberstar, Inc launches Citri-Fi® TX Texturizing Citrus Fiber which improves texture, quality and the eating experience of meat alternatives. Today, meat analog manufacturers continue the search for clean label ingredients to improve the eating qualities of their food products. However, some of the challenges they encounter include soggy or mushy texture, lack of juiciness and sub-par quality. Fiberstar works closely with customers to understand the formulating pitfalls. As a result, the team launched a new texturizing citrus fiber to the meat-free category.

Citri-Fi TX Texturizing Citrus Fiber Benefits

This new texturizing citrus fiber provides a few key benefits including meat-like texture, cold binding and clean label. For instance, the larger particle size lends itself to bind more water than gluten and other binders. As a result, it serves as a way to prevent the meat analog from turning soft and mushy during cooking. Also, it absorbs water through processing, storage and cooking. And the larger particle size adds a more meat-like texture with particulates similar to that of ground beef.

If manufacturers avoid allergens, Citri-Fi TX allows developers to replace gluten. This natural citrus fiber binds proteins together both during cold forming and cooking. In other words, Citri-Fi provides excellent cold binding. This attribute prevents patties from falling apart during the forming and cooking process. Because of this, meat alternatives require less gelling, binding and water absorbing ingredients. Please contact us about the technical bulletin available on gluten replacement in meat alternatives.

Citri-Fi TX's recommended usage levels range from 1% to 4%. The more citrus fiber used, less gelling and absorbing ingredients are needed in the formulation. And Citri-Fi TX's labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural food markets.

Other Meat Alternatives Citrus Fiber Solutions 

The workhorse Citri-Fi 100 series also improves meat alternatives. The 100 series provides natural emulsification properties which binds oil/fat and water. Due to this, formulators adjust the ratios of water and oil so that the amount bound or released during cooking targets the desired effect. Hence, the final product produces the juicy sizzle that consumers expect.

Citri-Fi 100 and Citri-Fi TX can be used in meat-free patty formulations to create meat analogs similar to their animal counterparts. Starting formulations, technical bulletins and technical support are available to help you launch in the market quickly. Please contact us to learn more!

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November 4, 2019
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Press News

Plant-based News: Fiberstar is a FIE Award Finalist

Fiberstar, Inc., a world leading producer of natural citrus fiber qualifies as a finalist for a Food Ingredients Europe award. One of the awards is given to those offering innovative technologies for plant based foods.  Citri-Fi, a natural citrus fiber holds high amounts of oil. Consequently, this is key in replacing methyl cellulose in meat alternative foods. However, when used with other water holding natural ingredients, this fiber improves texture. And Citri-Fi helps reduce the amount of saturated and/or unsaturated fats used. As a result, manufacturers create juicy foods which consumers expect. Citri-Fi also improves texture and stability in other plant based foods. Check out our usage guide CLICK HERE!

Citri-Fi is allergen-free and gluten-free. This natural fiber is Non-GMO Project certified. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label market.

Have questions or need a sample, CLICK HERE!

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