Fat reduction in pastry and cake, shelf life extension by aw control. Texture and moisture management in Gluten Free Bread and Cake.
Reduced fat meatballs and other processed meat products. Phosphate free brine injection and tumbling. Stabilisation of marinades with or without oil. Gluten free binding systems for raw comminuted meat products like burgers and sausage to bind water and fat during shelf life and cooking.
Pectin replacement can be achieved by utilising Citri-fi's ability to form a gel at < 50°Bx and pH > 2.8 to 3.5. The higher the sugar content the higher the pH that can be used for gel formation.
We can offer you clean declaration egg replacement solutions baked goods at up to 20% whole liquid egg replacement. With the use of other grades co-produced with gums we can offer you even higher replacement levels.
Viscosity, stabilisation, added fibre, textural improvement, ease of hydration.
Emulsification and removal of e-numbers, fat reduced mayonnaise, egg reduction in mayonnaise and stabilisation in other condiments.
Reduction in oil pick up in deep fried products such as coated chicken and doughnuts.
Clean label emulsification and stabilisation in dairy spreads, cheese dips and yogurt drinks. Fat reduction in cream, butter, ice cream and spreads
Attracts water, adheres and provides viscosity.
Provides a structure to hold the water indefinitely.
Provides fat and oil binding to stabilise emulsions.
Sold in over 60 countries around the world, Citri-Fi® is an important ingredient in all sectors of the food industry to help give clean declaration additive free healthy food products.
Fiberstar Introduces Natural, Clean Label Citri-Fi® to Reduce Phosphate and Sodium in Meat and Poultry Products.
The FIEurope Innovation Award highlights that Citri-Fi® 100, a natural citrus fiber with intact pectin, can replace or extend added pectin in fruit-based food products.
Fiberstar has introduced the Citri-Fi 100 Series, a new clean-label pectin extender/replacement for fruit preparations for a variety of applications.
USA digital food ingredient site 'Food Ingredients 1st' reports on the effect of H5N2 virus sweeping across the USA and how the subsequent egg shortage is giving Fiberstar's Citri-fi fibre opportunities to replace eggs for processors and control their costs.
Ideal Food Ingredients