08.06.19
When creating meat alternatives, product developers often use a thermogelling and emulsifying ingredient such as methyl cellulose, which is highly synthetic and gives the food texture and juiciness.
Formulators heavily rely upon methyl cellulose to provide functional benefits that make plant-based meats convincing. However, there is now a cost-competitive clean label solution that contains citrus fiber. This natural Citri-Fi solution is an effective thermally gelling emulsion system for meat alternative products.
"We are excited to introduce the next generation of clean label vegan binders to the meat alternative market," said John Haen, president and CEO of Fiberstar, Inc.
“This is timely since consumers actively read food labels and demand natural ingredients. Because of this, we have received numerous requests from plant-based meat manufacturers for a clean label technology replacing methyl cellulose,” he said.
Methyl cellulose comes in multiple types and forms but provides meat alternatives two key functionalities: hot binding strength and emulsification. Natural Citri-Fi forms stable emulsions at both hot and cold temperatures. When put together with natural hydrocolloids, the gelling and hot binding functionalities make the system complete. This allows products like burger patties to be cooked at a high temperature without falling apart. During the cooking process, water and fat release to simulate the texture and create a burst of juiciness and sizzle which is convincing to quasi-carnivores.
Citri-Fi is produced from byproduct of the juicing process. The clean and patented process opens up the fiber to provide high surface area. This surface area lends itself to high water holding, heat stability, and emulsification properties. Also, the Citri-Fi system allows formulators to lower the amount of saturated fats such as coconut or palm oil, which improves the overall healthiness of their products.
Citri-Fi is non-GMO, allergen-free, and gluten-free. In Europe, this natural citrus fiber has no E-number. Organic compliant Citri-Fi is available in the U.S. Citri-Fi can be labeled as citrus fiber, dried citrus pulp, or citrus flour.
Formulators heavily rely upon methyl cellulose to provide functional benefits that make plant-based meats convincing. However, there is now a cost-competitive clean label solution that contains citrus fiber. This natural Citri-Fi solution is an effective thermally gelling emulsion system for meat alternative products.
"We are excited to introduce the next generation of clean label vegan binders to the meat alternative market," said John Haen, president and CEO of Fiberstar, Inc.
“This is timely since consumers actively read food labels and demand natural ingredients. Because of this, we have received numerous requests from plant-based meat manufacturers for a clean label technology replacing methyl cellulose,” he said.
Methyl cellulose comes in multiple types and forms but provides meat alternatives two key functionalities: hot binding strength and emulsification. Natural Citri-Fi forms stable emulsions at both hot and cold temperatures. When put together with natural hydrocolloids, the gelling and hot binding functionalities make the system complete. This allows products like burger patties to be cooked at a high temperature without falling apart. During the cooking process, water and fat release to simulate the texture and create a burst of juiciness and sizzle which is convincing to quasi-carnivores.
Citri-Fi is produced from byproduct of the juicing process. The clean and patented process opens up the fiber to provide high surface area. This surface area lends itself to high water holding, heat stability, and emulsification properties. Also, the Citri-Fi system allows formulators to lower the amount of saturated fats such as coconut or palm oil, which improves the overall healthiness of their products.
Citri-Fi is non-GMO, allergen-free, and gluten-free. In Europe, this natural citrus fiber has no E-number. Organic compliant Citri-Fi is available in the U.S. Citri-Fi can be labeled as citrus fiber, dried citrus pulp, or citrus flour.
