The growing concern from consumers about their health and overall wellbeing is driving the increased demand for clean label phosphate replacements and sodium reduction in products such as meat and poultry. In response, Fiberstar‘s Citri-Fi® 100, a non-GMO, natural citrus functional flour is being produced using a clean and patented process that keeps the insoluble and soluble fibers and protein intact. This product’s unique composition provides multiple functionalities that range from water binding to natural emulsification properties; and because it is a natural ingredient, it can be labeled as dried citrus pulp, citrus flour or citrus fiber. All of these benefits have positively elevated its profile within the clean label market.
Citri-Fi’s high water holding capacity, low viscosity and small particle size; make Citri-Fi 100M40 the ideal citrus flour product for reducing phosphates and potentially sodium inpoultry products. This dual benefit was demonstrated recently in two different meat studies conducted at the University of Wisconsin-Madison and Iowa State University.
These University studies concluded:
- Citri-Fi usage rates are less than 0.5%
- Citri-Fi can be added directly to brine solutions while mixing or added as a dry blend with other ingredients
- Improved yields and reduced purge provided cost savings
- The finished product produced excellent sensory results – juicy, moist and tender
- Complete phosphate replacement was achievable when using Citri-Fi in conjunction with rice starch or carrageenan
Please contact your Skidmore Sales representative for product samples or more information about the Phosphate and Sodium Reduction University Studies.
