Citri-Fi Products Nominated for "The Most Innovative Food Ingredient" Award at FI Europe 2007
04 October 2007
Fi Europe 2007 will host the awards for the best innovation in food ingredients. These awards provide a prestigious showcase for the best new food ingredients launched in the last two years by the food ingredients industry. The award recognizes those companies, research institutes or universities that delivered both innovation and quality to the manufacture and development of food ingredients.
CITRI-FI® UNIQUE CITRUS FIBER
Fiberstar is planning to showcase its Citri-Fi product line at FI Awards' presentation in London during the FI Europe show. "Citri-Fi Products for Improving Profits and Nutrition" have been nominated for the FI Europe 2007 Awards, and rightfully so: the unique citrus fiber Citri-Fi presents an excellent opportunity for food manufacturers not only to improve nutritional value of their products but also to increase their net profit through reduced costs or improved yields.
All this is possible because of the high water-holding capacity of Citri-Fi, which enables it to either bind the extra water / oil reducing production loss and increasing yield, or – if extra water is added – to increase product freshness and shelf life. The nutritional value of Citri-Fi comes from its ability to reduce fat, saturated fat and calories while increasing the fiber content of the product.
Citri-Fi is produced without the use of any chemicals, including solvents of any type. Its 100-product line does not have any E-numbers associated with it. Citri-Fi products are neutral in taste, smell, texture and color.
TECHNOLOGICAL EFFECTS OF USING CITRI-FI
The technological effects of using Citri-Fi include increased freshness, higher yield, improved crumb structure and reduced bake time in bread and baked products; reduced cooking loss, increased juiciness and improved texture in meat products; and improved mouthfeel, structuring and baking stability in fruit fillings. Generally, in food Citri-Fi is used to replace fat, starch and hydrocolloids; it also can be used as emulsifier.
FUNCTIONS AND PROPERTIES OF CITRI-FI
The functions and properties of Citri-Fi include volume and yield enhancement, fat / calorie reduction, taste and freshness improvement, breakage reduction in bakery products, improved freeze-thaw-stability, improved freshness, reduced re-crystalization in pasta and frozen products, improved mouthfeel, reduced syneresis in dairy and deli products, water and fat retention, texture and yield improvement, and decrease in oil uptake in batter-fried bakery, meat, and poultry products.
Citri-Fi can serve as anti-caking agent, provide better delivery of flavors, and prevent demixing in powder products. Citri-Fi also demonstrates improved gel strength when used with plant proteins such as soy protein isolates, and improved texturizing properties when used with dairy proteins. Citri-Fi is cost neutral when used in conjunction with other natural ingredients to replace phosphates in meat applications. It also demonstrates significantly improved yields when combined with phosphates.
Besides, Citri-Fi is GRAS, non-GMO, non-allergenic, gluten free, kosher and halal; does not have to be pre-hydrated before use; and does not require the use of high shear mixing equipment.
Citri-Fi is a unique functional fiber of very high functionality. It provides:
- High water-holding capacity
- Binding of water without releasing it through various cooking conditions
- Freeze and thaw stability
- Thickening and stabilizing properties
- Excellent organoleptic properties
- No use of solvents or synthetic or artificial substances
- No necessity to be pre-hydrated before use
- Significant 'cost in use' advantages, resulting in increased profits
- All-natural, non-GMO and GRAS composition
Visit us at FI Europe's booth, B4003, in the US pavilion. For more information, please click the link below.
