Fiberstar - Citri-Fi®: Functional Fiber for Moisture Management, Fat Replacement, Syneresis Control, Emulsification and Stabilization

Fiberstar is an innovative and technology-driven company, founded in 1998 as an R&D company to develop new functional ingredients. The company focuses on improving food quality, freshness and nutrition - including moisture management, fat replacement, syneresis control and production of functional fibers - through technological innovation.

Moisture management and natural fat replacement functional fiber

Fiberstar has developed Citri-Fi®, an all-natural ingredient and functional fiber that ensures moisture management and natural fat replacement while maintaining taste and texture and reducing cost. It was recognized with a Silver Award as The Most Innovative Food Ingredient in 2007 at FIE in London. The most popular applications for this functional fiber include:

• Bakery
• Dairy
• Dressings and sauces
• Frozen foods
• Meat
• Prepared salads

Citri-Fi products are used for moisture management, fat replacement and natural emulsification.

Natural ingredients for all natural fat replacement, moisture management and emulsification

Citri-Fi is made from citrus pulp and makes an outstanding ingredient specially suited for moisture management, improving yields, syneresis control, fat replacement and as a processing aid.

Other fiber based products initially hold water but then release the water over time and / or during various treatment conditions. Citri-Fi's high internal surface area exposes many hydrogen bonding sites to tightly bind water without releasing it.

Citri-Fi has properties similar to many hydrocolloids and phosphates due to its ability to absorb water but with several added benefits. Citri-Fi is not gummy or slimy, it hydrates easily, has superior flavor release, reduced formulation costs and a clean taste, and is all natural.

A functional fiber for natural fat replacement

Citri-Fi functional fiber can be used to effectively mimic fat characteristics without imparting the negative effects on flavor, color, volume and texture often associated with fat replacement products.

Citri-Fi presents a unique saving opportunity for a food manufacturer. Citri-Fi and water cost less than the fat they replace; one part of Citri-Fi and 5-16 parts of water can replace 6-17 parts of oil / fat, offering the manufacturer savings of 10%-60% on oil / fat costs.

The formulation for fat replacement using Citri-Fi is straightforward: the only formulation change needed is to replace fat with Citri-Fi and additional water. In most natural fat replacement applications, seven parts of water is used with one part Citri-Fi.

In addition to saving costs, the manufacturer receives improved yield, shorter bake time, healthier products and a ‘cleaner label’ that all results in increased profitability.

Natural emulsification and stabilization

Citri-Fi’s unique cellular structure allows it to act as a natural emulsifier. Citri-Fi is able to tightly bind water and fat molecules and create stable mixtures. Citri-Fi is used to replace synthetic emulsifiers and stabilizers to improve mouthfeel and create consumer-friendly labels. Besides its label appeal, using Citri-Fi for its natural emulsification properties may also reduce ingredient costs.

Fat replacement, moisture management and syneresis control

Citri-Fi 100 works excellently in bakery products and is used for fat replacement, moisture management, water and oil binding, or thickening.

Citri-Fi 100FG is a finer grind version of Citri-Fi 100 used for oil and moisture management in fillings (particularly preventing separation of the filling from the dough during baking), desserts and deli salads where the objective is to bind moisture and / or oil without high viscosity. Citri-Fi 100FG provides syneresis control by reducing fat syneresis in barbeque ribs.

Citri-Fi 100FG is also used for strengthening in applications such as crackers, snacks and pie crusts.

Citri-Fi 100M40 has an even smaller particle size than Citri-Fi 100FG and performs well in meats, beverages and certain dairy products. In whole muscle meats Citri-Fi 100M40 can serve as a partial or complete replacement of phosphates. In combination with phosphates and Kappa carrageenan it substantially increases yield.

Moisture management, syneresis control and emulsification

Citri-Fi 200 contains citrus fiber, co-manufactured with guar gum, and is generally used when moisture management, syneresis control and / or emulsification are the objectives. It is typically added to meat fillings and bakery products.

Citri-Fi 200FG is used for fat replacement, moisture absorption, thickening and providing body. The newest application for this product is 25% egg replacement to reduce cost in muffins. Its typical applications are icings, cream fillings, salad dressings, ice cream, beverages and puddings.

Citri-Fi 300FG is a combination of citrus fiber and xanthan gum for even stronger oil binding. Its applications are in dressings, dips and certain bakery products for adding moistness. Citri-Fi 300M40 is used for fat replacement in mayonnaise applications.

Citri-Fi functional fiber is a product of the US and is currently exported to 32 countries.