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News

Citrus fiber for tomato-based applications

21/09/2017 - François-Xavier Branthôme

At the end of July, Fiberstar Inc. has launched Citri-Fi 125, a natural citrus fiber used to improve tomato-based food products by replacing starches and gums in sauces, condiments and spreads.

“This new use for our flagship Citri-Fi product comes timely, as our customers are looking to replace starches and gums in various foods such as meats, sauces, beverages and baked goods to improve label declarations,” he explains. The food industry is responding to the demand by reformulating or creating foods using a whole foods approach which is perceived to be healthier for the consumer. “Our natural citrus fiber aligns with today’s consumers' expectations when it comes to clean label,” says Fiberstar President and CEO, John Haen.

“Richness is one of those sensory terms that drive consumer liking, but is tricky to define exactly. In tomato sauce, richness comes not only from the thickness, but also from other cues like mouthfeel, color, and flavour. It’s a rare good thing to find an ingredient that hits on so many positive drivers and is clean label to boot,” Kurt Villwock, Director R&D at Fiberstar explains.

The clean, patented process creates a high surface area, which lends itself to high water holding capacity and emulsification properties. This natural composition of soluble and insoluble fibers simulates tomato fibers texture and composition. When sheared, Citri-Fi also provides a significant increase in viscosity. Used at 0.5 percent or less, tomato paste reductions of 10 percent or more are possible. Unlike starches and gums, this natural fiber also maintains the deep red color and enhances the tomato flavour throughout the food cooking process. Moreover, Citri-Fi creates the tomato texture that consumers expect when eating foods rich in tomato. On the other hand, ingredients like starches and gums tend to create unnatural slimy or pasty textures. In addition to the improved texture, Citri-Fi is stable to freeze/thaw, low pH, heat and shear conditions. Additionally, it will assist to bind up water from syneresis and any free oils present in sauces.

The drive towards clean label also means that there is an increase in requests for plant-based ingredients. This is due to several factors, such as the vegan/vegetarian movement, plant protein trend and health & wellness initiatives.
Jennifer Stephens, VP of Marketing explains: “Citri-Fi, a natural citrus fiber created from the orange juicing process, is benefiting from this plant-based food trend. Many customers use this natural fiber in combination with other plant-based ingredients such as vegetable proteins, oils, starches and other fibers to improve the texture, quality and food labelling declaration. Citri-Fi can be labeled as 'citrus fiber,' 'dried citrus pulp' or 'citrus flour.' This natural fiber qualifies under the new FDA dietary fiber definition, therefore, it contributes fiber to food products.”

Some complementary data
Fiberstar, Inc. is a privately held innovative biotechnology Company focused on enhancing food performance by manufacturing and marketing value-added food ingredients. Its largest brand, Citri-Fi is an all-natural highly functional fiber produced sustainably from orange pulp using a patented process. Citri-Fi is GRAS, non-allergenic, neutral in taste & odor and non-GMO.
Headquartered in River Falls, Wisconsin with manufacturing in Florida and Wisconsin, Fiberstar sells products globally in over 65 countries.

Citri-Fi®, a non-GMO, natural citrus fiber is produced from a patented process which keeps insoluble and soluble fiber and protein intact. This holistic composition provides hydrocolloidal, gelling and natural emulsification properties to deliver cost savings, health enhancements and/or textural improvements to a variety of food applications such as meats, bakery, beverages and sauces.

Sources: FiberStar, FoodIngredientsFirst

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