Maximized Water-binding
Ingredients described as “clean label” are much in demand. One reason is they cross international borders more easily, whether in a finished product or a formula to be produced in multiple locations, since they often face fewer regulations compared to synthetic alternatives. When an ingredient also provides multiple benefits in a variety of applications, while reducing costs and increasing margins at the same time, it may well be an ingredient of choice.
Such is the case with Fiberstar Inc.’s Citri-Fi®. The orange-derived, 33% soluble and 38% insoluble fiber can bind both water and oil. It thus reduces syneresis and purge in products such as puddings and meats; improves softness, texture and mouthfeel in baked goods; provides strength and structure in pie crusts; and controls migration of sugars and moisture in fruit preps and confectionery items--among other capabilities. Its ability to increase yields and retain moisture and decrease bake time in bread products helps reduce final product costs.
Citri-Fi has an unusually high water-holding capacity. Tests show Citri-Fi 200 retains up to 13.3ml water/g, while Citri-Fi 100 will retain 9.9ml/g, notes Dale Lindquist, president, Fiberstar. The same analytical test shows water-holding capacities of 4.8ml/g for certain wheat fibers, 3.3ml/g for bamboo fiber, 2.8ml/g for 30µm cellulose and 2.3ml/g for oat fiber. In fact, with its great water-binding ability, Citri-Fi should not be used at levels greater than 1.5% in efforts to achieve a fiber claim. The ingredient is natural, non-allergenic, kosher, GRAS and non-GMO.
--Claudia D. O’Donnell, Chief Editor
For more information:
Fiberstar Inc. * Willmar, Minn.
Dale Lindquist * 320-231-1829
d.Lindquist@fiberstar.net * www.fiberstar.net
“When used in processed meats, such as sausages or injected whole muscle items, Citri-Fi is being used to replace phosphates,” says Lindquist. It can be used in combination with starch to reduced purge and costs. For example, the Australian company Moira Mac’s Turkey Anytime uses Citri-Fi. Its statement reads: “Turkey breast (83%), turkey stock, rice starch, salt, citrus flour, seaweed extract, white pepper.”
In South Korea, Lotte Confectionery uses Citri-Fi in its Lotte Magaret branded soft cookies that are filled with five grains and black beans. Citri-Fi offers multiple benefits in baked good such as increased moistness, improved yields, extended shelflife and reduced costs.
In Chile, Industrias Campo Lindo’s Colo-Colo brand of magdalenas (muffins) features one of Chile's most popular soccer teams, as well as Citri-Fi. The product is positioned to be a healthy, low-fat product, notes Mintel International’s GNPD. The ingredient can be used to replace up to 50% of either vegetable or animal fat. “In Spain, a large baking company uses our ingredient to increase moistness and yield in baked goods,” says Lindquist. “Bakeries are replacing up to 30% of butter in laminated products, through the use of Citri-Fi, which forms a gel complex with water.”
In Australia, Robern FruBears uses the fiber in miniature, gummy-type teddy bears with the claim they are full of nutrition and flavor. In frozen foods, it reduces ice crystal formation and syneresis with thawing. “When used at 0.1%, Citr-Fi restricts melt in ice cream,” notes Lindquist.
Such is the case with Fiberstar Inc.’s Citri-Fi®. The orange-derived, 33% soluble and 38% insoluble fiber can bind both water and oil. It thus reduces syneresis and purge in products such as puddings and meats; improves softness, texture and mouthfeel in baked goods; provides strength and structure in pie crusts; and controls migration of sugars and moisture in fruit preps and confectionery items--among other capabilities. Its ability to increase yields and retain moisture and decrease bake time in bread products helps reduce final product costs.
Citri-Fi has an unusually high water-holding capacity. Tests show Citri-Fi 200 retains up to 13.3ml water/g, while Citri-Fi 100 will retain 9.9ml/g, notes Dale Lindquist, president, Fiberstar. The same analytical test shows water-holding capacities of 4.8ml/g for certain wheat fibers, 3.3ml/g for bamboo fiber, 2.8ml/g for 30µm cellulose and 2.3ml/g for oat fiber. In fact, with its great water-binding ability, Citri-Fi should not be used at levels greater than 1.5% in efforts to achieve a fiber claim. The ingredient is natural, non-allergenic, kosher, GRAS and non-GMO.
--Claudia D. O’Donnell, Chief Editor
For more information:
Fiberstar Inc. * Willmar, Minn.
Dale Lindquist * 320-231-1829
d.Lindquist@fiberstar.net * www.fiberstar.net
SIDEBAR: Finding Foreign Favor
Perhaps the best testament to Citri-Fi’s benefits is shown by the global success it has achieved. Here are just a few examples.“When used in processed meats, such as sausages or injected whole muscle items, Citri-Fi is being used to replace phosphates,” says Lindquist. It can be used in combination with starch to reduced purge and costs. For example, the Australian company Moira Mac’s Turkey Anytime uses Citri-Fi. Its statement reads: “Turkey breast (83%), turkey stock, rice starch, salt, citrus flour, seaweed extract, white pepper.”
In South Korea, Lotte Confectionery uses Citri-Fi in its Lotte Magaret branded soft cookies that are filled with five grains and black beans. Citri-Fi offers multiple benefits in baked good such as increased moistness, improved yields, extended shelflife and reduced costs.
In Chile, Industrias Campo Lindo’s Colo-Colo brand of magdalenas (muffins) features one of Chile's most popular soccer teams, as well as Citri-Fi. The product is positioned to be a healthy, low-fat product, notes Mintel International’s GNPD. The ingredient can be used to replace up to 50% of either vegetable or animal fat. “In Spain, a large baking company uses our ingredient to increase moistness and yield in baked goods,” says Lindquist. “Bakeries are replacing up to 30% of butter in laminated products, through the use of Citri-Fi, which forms a gel complex with water.”
In Australia, Robern FruBears uses the fiber in miniature, gummy-type teddy bears with the claim they are full of nutrition and flavor. In frozen foods, it reduces ice crystal formation and syneresis with thawing. “When used at 0.1%, Citr-Fi restricts melt in ice cream,” notes Lindquist.
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Claudia Dziuk O'Donnell is Chief Editor and Associate Publisher of Prepared Foods magazine including its NutraSolutions and Culinary sections. Her responsibilities include determining the editorial content of the print publication and the New Products Conference.
