Natural citrus fiber, Citri-Fi 100M40, can be used to replace some industry ice cream stabilizer systems to improve product quality and label declaration. This application comes at a time when consumers are demanding more natural products with cleaner labels. Recent product testing compared Citri-Fi 100M40 against two well-established stabilizer/emulsifier blends in 10% fat vanilla hard pack ice cream. After several months of frozen storage, this natural citrus fiber exhibited several benefits over the other two products:
- Reduced ice crystal formation
- Heat shock or freeze/thaw stability
- Natural smooth, short and soft texture
- Clean finish on the palate
- Reduced melt time
This non-GMO, non-allergenic, natural citrus fiber can be used at 0.2% to 0.4% in the formulation of ice cream or other potential frozen applications including sherbet and fruit-based bars. To incorporate, Citri-Fi 100M40 can be pre-mixed into the formula’s dry ingredients or added under high shear into liquid ingredients. This product can be labeled as citrus fiber, dried citrus pulp or citrus flour which resonates well in the clean label market.
Please contact your Skidmore representative for product samples or more information.
