Fiberstar, Inc. introduces Citri-Fi® 125, a natural citrus fiber used to improve tomato-based food products by replacing starches and gums that are used to thicken and extend real tomato in sauces, condiments and spreads. Now, more than ever, consumers are connecting ingredients to the foods they eat by carefully reading food labels. As a result, consumers expect recognizable, short and transparent labels; which in turn, is driving the need for clean label ingredients. In response, the industry is reformatting or creating foods using a whole foods approach which is perceived to be healthier to the consumer. “Our natural citrus fiber aligns with today’s consumers expectations when it comes to clean label,” says John Haen, Fiberstar, Inc. President and CEO.
Citri-Fi 125 is a natural citrus fiber produced from the orange juicing process. The clean, patented process creates a high surface area which lends itself to high water holding capacity and emulsification properties. This natural fiber’s composition of soluble and insoluble fibers simulates tomato fibers texture and composition. When sheared, Citri-Fi also provides a significant increase in viscosity. When used at 0.5% or less, tomato paste reductions of 10% or more are possible.
Other product benefits of Citri-Fi 125 include:
- Retains the deep red color.
- Enhances the tomato flavor throughout the food cooking process.
- Creates the tomato texture that consumers expect when eating foods rich in tomato.
- Maintains texture in freeze/thaw, low pH, heat and shear conditions.
- Binds up water from syneresis and any free oils present in sauces.
Citri-Fi 125 qualifies under the new FDA Dietary Fiber guidelines. Therefore, this natural ingredient can contribute fiber to foods. Citri-Fi is non-GMO, non-allergenic and National Organic Compliant.
Citri-Fi technology is a valuable tool in any clean label product developer’s toolbox. This natural fiber can be used to replace chemical or synthetic ingredients in various food applications including, but not limited to, gums in beverages, phosphates in meats, gums and starches in sauces and spreads, and maltodextrin or silicates in oil-based plated delivery systems.