Citri Fi Emulsification Properties in Food

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Alicia Collins
5 years ago
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1 Citri Fi Emulsification Properties in Food 2

2 Agenda Market Review Citri Fi Product Overview Technical Session Summary Q&A 3

3 Market Review 4

4 U.S. Market Trends Clean Label Market Label declaration Shorter labels: multifunctional ingredients Not chemical or synthetic Partially Hydrogenated Oil (PHO) Free FDA revoked partially hydrogenated oil GRAS Formulators removing PHO from foods Non Bioengineered/ Non GMO Vegan/Vegetarian Consumer Segment Sustainability Watch groups/association protecting palm sources Corporate responsibility and sustainable foods Higher Functioning Emulsifier Technology 5

5 Europe Market Trends No E number Formulating 100% Natural Ice Cream: removing mono diglycerides, chemical emulsifiers & E No. Sauce & Dressing: replacing chemical emulsifiers, modified starches and allergens Dairy, Beverages & Creams: replacing chemical emulsifiers and E No. ingredients such as CMC, Carrageenan, Gums Canned Meat and Fish: replacing chemical emulsifiers and modified starches Vegan Segment Is Growing Replacements for milk or egg proteins that are used for emulsification Starches are a possible solution but do not provide nutritional component like Citri Fi Free From Market Removing allergens from foods (e.g. milk, gluten, egg, soy) Meat Industry: replacing allergens in meat emulsions (e.g. soy, milk, etc.) 6

6 Other Global Trends Canada Clean Label and natural ingredients are trending Mono and diglycerides perceived as chemical based Central and South America Cost & functionality versus work horse emulsifiers in the market place New emulsification technology to reduce costs and improve functionality Asia Pacific Emulsifier category growth due to demand in emerging countries Busy lifestyles are driving the needs for convenience foods Reduced calorie and fat in foods driving emulsifier use Regulatory organizations are setting new safety standards to determine what preservatives is safe for its intended use Alternative technology: enzymes and clean label ingredients 7

7 Citri Fi Value Proposition Clean Label In U.S. approved to be labeled as citrus flour, dried citrus pulp or citrus fiber No e number Natural, allergen free, National Organic Program Compliant Non GMO & Non bioengineered Animal free & Plant based Source Nutritional Contribution of Soluble & Insoluble Fiber 8

8 Citri Fi Value Proposition Sustainable Source Stable Supply Sourced from U.S. Not sourced from geo political unstable environments like acacia gum Functionality High oil loading as a plating agent (up to 25%) Multi functional fiber: Moisture retention Stabilization 9

9 Fiberstar and Citri Fi Review 10

10 Citri Fi 100, 200 & 300 Raw Orange Fiber Before Processing After Processing Citri Fi begins as raw orange fiber after the juicing process. The natural pulp cell structure is mechanically processed to create the extended surface area individual to Citri Fi. EnhancedNaturalFibers 11

11 Fiberstar Products Our main product line that includes 10 product types differentiated by composition and/or particle size. The products have great versatility in the application scope that includes meat, bakery, beverages, sauces and dressings, prepared foods, dairy, soups, fruits and vegetables, pet food etc. Product Series Description Available Grinds Citri Fi 100 Series Enhanced Citrus Fiber Standard, Fine, M40 and M20 Citri Fi 125 Series Enhanced Citrus Peel Fiber Fine and M40 Citri Fi 200 Series Citri Fi 300 Series Enhanced Citrus Fiber Co Processed with Guar Gum Enhanced Citrus Fiber Co Processed with Xanthan Gum Standard and Fine Fine and M40 12

12 Citri Fi Products Products Citri Fi 100 Series Citri Fi 125 Series Citri Fi 200 Series Citri Fi 300 Series Meats Bakery Gluten Free Bakery Dairy Dressings/Sauces Beverages 13

13 Technical Review 14

14 Advantages of Using Citri Fi Natural Emulsification Citri Fi has both hydrophobic and hydrophilic properties Results in both water and fat binding Citri Fi Absorbs Large Amounts Of Water Amorphous fiber structures bind yet blend away naturally into the texture of the product More natural texture and mouthfeel versus other hydrocolloids Available in several particle sizes, from smooth to pulpy Label Friendly Typically labelled as dried citrus pulp, citrus fiber, or citrus flour Even friendlier than similar products on market because the product does not touch solvents or chemicals. 15

15 Advantages of Using Citri Fi No Specific Order Of Addition Add in with other ingredients Use as a pre blend Is Stable And Resistant Across: Wide range of ph Temperature, Citri Fi does not need a heat step to activate functionalities 16

16 Emulsification Review 17

17 What are Emulsifiers? Emulsifiers interact with both hydrophobic (oil loving) and hydrophilic (water loving) phases. Making an otherwise unstable heterogeneous mixture, like oil and water, homogeneous and stable. Demo: 15g Oil 5g Citri Fi 50g Water 18 Whitehurst, R. J. (2004). Emulsifiers in food technology. Oxford: Blackwell Pub.

18 Unique Functionality of Citri Fi Assembled by nature, Citri Fi binds water and oil. Soluble Fiber Insoluble Fiber Protein Soluble Fiber Pectin and other polysaccharides strongly hold water to provide viscosity and adhesion. Insoluble Fiber provides a scaffold to hold the water in capillary spaces. The high surface area created is ideal for fats to adsorb onto. Protein provides fat and oil binding to stabilize emulsions. Oil binding is reinforced by pectin synergy. 19

19 Unique Functionality of Citri Fi Assembled by nature, Citri Fi binds water and oil. Soluble Fiber Insoluble Fiber Protein 20

20 Emulsion Stabilizing Index Comparisons Index indicates relative oil holding capacity of each stabilizer in a water based emulsions after hydration, shearing, and centrifugation. If interested, request more info for method details. Emulsifier/Fiber Emulsion Stabilizing Index Number (g oil / g stabilizer) 100M FG M M FG 7.97 Comparisons To Other Fibers, Stabilizers & Emulsifiers Oat Fiber 1.01 Lecithin 2.90 Carrot Fiber 3.95 Mono/diglyceride

21 Applications Review 22

22 Applications Outline Soups and Sauces Dressings Beverages Ice Cream Bakery Products Bakery Fillings Meats Spray Drying 23

23 Soups and Sauces Control: No Citri Fi 0.5% Citri Fi 100M40 Emulsification of oil into product for a dual role of improved appearance and mouthfeel of final product. 24

Dressings: Egg Reduction Full Egg Control Ingredients Lemon Juice Eggs Soybean Oil Vinegar Salt Sugar Dry Mustard Citri Fi 300M40 Citri Fi 100M40 Water Total unit 20.00 100.00 322.00 22.00 10.00 20.

24 Dressings: Egg Reduction Full Egg Control Ingredients Lemon Juice Eggs Soybean Oil Vinegar Salt Sugar Dry Mustard Citri Fi 300M40 Citri Fi 100M40 Water Total unit % % Reduced Egg Citri Fi 300M40 1:20 unit % % Reduced Egg Citri Fi 100M40 1:17 unit % Incorporation Methods: Mix Citri Fi into a part or all of the oil component Mix Citri Fi into dry ingredients

Dressings: Fat Reduction Full Fat Control 25% Reduced Fat Citri Fi 300M40 1:9 25% Reduced Fat Citri Fi 300M40 1:12 Ingredients UNIT % UNIT % UNIT % Lemon Juice 20.00 4.00 20.00 4.00 20.00 4.00 Eggs 100.

25 Dressings: Fat Reduction Full Fat Control 25% Reduced Fat Citri Fi 300M40 1:9 25% Reduced Fat Citri Fi 300M40 1:12 Ingredients UNIT % UNIT % UNIT % Lemon Juice Eggs Soybean Oil Vinegar Salt Sugar Dry Mustard Citri Fi 300M Water Total Incorporation Methods: Mix Citri Fi into a part or all of the oil component Mix Citri Fi into dry ingredients 26

26 Dressings: Modified Starch Replacement 27

27 Beverages: Clouding with Citri Fi & Oil Citri Fi gives beverages an appealing and natural opacity at a low inclusion rate 0.001% 0.01% 0.05% 0.10% 0.15% Values indicate the dry basis weight of each sample. Citri Fi 100M40 with a 25% tangerine oil content was used to create the following emulsions. Samples were inverted prior to the photo will separate if no shear or stabilizers are used 28

28 Beverages: Stable Clouds Including a Stabilizer 29

10 Coffee concentrate 24x* 4.00 400.00 2% Milk 35.60 3560.00 Vanilla, single strength 0.70 70.00 Cocoa, Hershey's 1.50 150.

29 Ready to Drink Mocha Beverage This beverage contains gellan gum for suspension of solids combined with Citri Fi and showcases the creamy mouthfeel Citri Fi imparts to RTD beverage systems. Citri Fi 100M40 Ingredients % UNIT Water Coffee concentrate 24x* % Milk Vanilla, single strength Cocoa, Hershey's Sugar, baker s fine High Acyl Gellan gum** TSP Salt, fine granular Citri Fi 100 M Total

Clean Label Plating Technology Surface area made during production makes

noticeable different in dry fiber properties Easy incorporation and

Tendency for slower release Citri Fi s porosity and surface area enable

30 Clean Label Plating Technology Surface area made during production makes Citri Fi effective as a carrier Typical rates are 15 25% with no noticeable different in dry fiber properties Easy incorporation and mixing Citri Fi s functionality able to perform in final applications Tendency for slower release Citri Fi s porosity and surface area enable high loads of oil via plating SEM of Citri Fi 100 at 650X SEM of Citri Fi 100 at 1000X 31

Plating Comparisons to Maltodextrin Oils can be plated on Citri Fi at levels 5 6 times more than maltodextrin while maintaining a flowable dry powder From the chart on the right: 4% loads for

31 Plating Comparisons to Maltodextrin Oils can be plated on Citri Fi at levels 5 6 times more than maltodextrin while maintaining a flowable dry powder From the chart on the right: 4% loads for maltodextrin versus 25% for Citri Fi Citri Fi 100M40 (20% Oil) Flowability of Powders Citri Fi 125M40 (20% Oil) Citri Fi 100M40 (25% Oil) Maltodextrin (4% Oil) Analysis of Powders: 1: Free Flowing Powder 10: Cohesive Powder Maltodextrin (20% Oil) 32

32 Beverages: Instant/Dry Mix Plated Lemon Oil Ingredients Grams % Citri Fi 100M Natural Lemon Oil (LorAnn Oils) Total Procedure: This can be hand mixed or blended in a Waring blender with a small blending vessel. 1. Place Citri Fi 100M40 in a sturdy bowl. 2. Drizzle in the lemon oil. 3. With a slight grinding motion, use a spoon to blend the oil into the Citri Fi 100M40 until a homogenous powder is achieved. 33

33 Beverages: Instant/Dry Mix with Clouding & Flavor Delivery With No Other Emulsifiers Lemonade With Plated Lemon Oil Ingredients Grams % Sugar Citric Acid Citri Fi 100M40 plated with lemon oil Salt Water Total Procedure: 1. Dry blend dry ingredients and ensure that Citri Fi is evenly distributed throughout the sugar. 2. Mix with the water. Stir until the sugar is dissolved. 3. Add ice and enjoy. 34

34 Chocolate Ice Cream Objective: To determine if Citri Fi could replace a proprietary stabilizer/emulsifier blend Results: Successful with both Citri Fi 100M40 and 100M20 at 0.8% Improved texture through freeze/thaw stability Reduced melt time Ice Creams were manufactured at the at the University of Wisconsin River Falls (Falcon Food Store) 35

35 Chocolate Ice Cream Sensory Evaluation 36

36 Melting Rate Evaluation of Chocolate Ice Cream 37

37 Bakery: Egg Reduction Key Benefits for Baked Good Manufacturers Ingredient Cost Reduction Moisture Retention Improved Structure Natural Emulsification Stabilization Improved Label and Nutritional Declaration Maintained Quality over Shelf life Gluten Free Bakery Citri Fi Solution: Citri Fi 125 and 200 Product Lines Usage recommendations: Up 20% reduction with 200FG at 1:14 ratio Up to 15% reduction with 125FG at a 1:21 ratio 38

38 20% Egg Replacement in Muffins Full Egg Control 20% Reduced Egg Citri Fi 200FG 1:15 20% Reduced Egg Citri Fi 125FG 1:21 Ingredients unit % unit % unit % Muffin Mix Eggs Oil Citri Fi 200FG Citri Fi 125FG Water Additional Water Total

39 20% Egg Replacement in Muffins 40

Blow out is reduced resulting in a more appetizing and appealing product.

40 Bakery Fillings Benefits: Natural emulsification resulting in a more stable product. Water is bound resulting in less evaporative loss. Blow out is reduced resulting in a more appetizing and appealing product. Freeze thaw stability is seen through the reduction of ice crystallization. Control Applications: Fruit Fillings Crème Fillings Custard Fillings 1.8 % Citri-Fi200FG 41

41 Meat Marinades FORMULA: Ingredient Control (%) Citri Fi (%) Meat Water Seasoning Vinegar Lemon Juice Oil Citri Fi 300FG 0.5 Total Conclusion: This is a great application for Sous Vide methods to maintain cling and control water during cooking CITRI FI USAGE: Amount of Citri Fi: Best results are found when Citri Fi is incorporated at % of the total formula weight. How to Add Citri Fi: Pre mix Citri Fi into the formula dry ingredients, such as salt or seasoning. After Citri Fi is incorporated, follow your standard mixing procedures. No high shear mixing is required. Alternatively, Citri Fi can be dispersed into at least 2 times its weight in formula oil prior to incorporation with other ingredients. Do not pre hydrate Citri Fi with water. 42

42 Meat Marinades 43

43 BBQ Chicken Marinade Australia Citri Fi is used in marinade to increase yield, add succulence, and contribute to a clean label system (no phosphates). 44

44 Spray Drying 45

45 Commercial Spray Drying Set up 46

46 Spray Drying Trials Procedure: 1. Hydrate citrus fiber or gum by stirring in water overnight, 25 C. 2. Add in remaining ingredients with IKA overhead propeller mixer. 3. Homogenize 3X at 5000 psi. 4. Measure oil droplet and particle sizes using Horiba Partica light scattering particle size distribution analyzer. 5. Spray dry using Buchi lab spray dryer using conditions as outlined. 1. Inlet ~ C 2. Outlet temps 100 C 3. Inlet pump speeds 5 15 ml/min 6. Rehydrate powder at 1% and measure oil droplet and particle sizes using Horiba Partica light scattering particle size distribution analyzer. Test 1 Test 5 Acacia 100M40 w/ malt 45% solids Ingredients 25% load 20% load Citri Fi 100M40 0.0% 0.6% Citri Fi 100M20 0.0% 0.0% Water 69.6% 64.4% Gum Acacia 7.0% 0.0% Maltodextrin (M100) 17.4% 29.0% Soy Oil 6.1% 5.9% Total 100.0% 100.0% 47

47 Process Steps Step 5: Spray Dry Particle Size Measurement 48

48 Dryer Set up During Drying All CF tests remained in suspension during drying 49

49 Particle Size Results Summary Spray Dried Test w/ Gum Arabic Spray Dried Test 5 w/ CF100M40

50 Results Comments Test with Gum Arabic: worked good Test with 0.6% CF100M40: worked the best out of all the trials & dried as good or better than gum Arabic and had closest particle size match 51

51 Spray Drying Summary CF in spray drying works good at 1% or less for the emulsification properties Potential to replace gums or other emulsifiers Maltodextrin is effective carrier in spray drying Can attain 50% solids Max pre dried solids with CF is 1% Opportunity to directly plate CF without drying to attain same loads as maltodextrin during drying 52

52 Plating vs. Spray Drying *Max oil loading of maltodextrin dry plating is 3 4% CF/Dry Plate Maltodextrin/Spray Dry Oil Loads 25% 25%* Other Ingredients Needed None Needs an emulsifier otherwise not stable prior to drying Oil Loss Minimal Typically 20 30% loss Oxidation To be measured, testing planned To be measured, testing planned Flavor Intensity Process Estimated <$0.25/lb. Estimated >$1.00 /lb. Capital Cost/Complication Most blenders or mixers, commonly available Requires spray dryer & homogenization, less available and more costly Shelf Life To be measured To be measured 53

53 Summary 54

54 Summary Several market drivers are affecting the emulsifier category which depends on the global region: clean label, price, functionality, GMO free, animal free, allergen free and sustainability. Citri Fi is an ideal natural emulsifier due to its natural composition of soluble fiber which holds the water to provide viscosity, insoluble fiber which absorbs fat and protein which binds the water & oil into stable emulsions reinforced by pectin synergy. Citri Fi provides emulsification benefits to soups, sauces, dressings, beverages, ice cream, bakery products, fillings and meats. Spray drying is a new potential use for Citri Fi to replace expensive gums and other emulsifiers. This is the first of a multi webinar series on emulsification. New emulsification science will provide additional data. 55

55 Contact Information International Sales Nick Kovalenko (VP of International Sales) (651) U.S./Canada Sales Dan O Connell (VP of North America Sales) D.Connell@fiberstar.net (920) Technical (Director of Food Technology) Kurt Villwock, Ph.D. K.Villwock@fiberstar.net (715) x 123 Marketing & Media (VP of Marketing) Jennifer Stephens J.Stephens@fiberstar.net (303)

Citri-Fi Clean Label Solution

Citri-Fi Clean Label Solution Topics Market Review Fiberstar and Citri-Fi Review Clean Label Citri-Fi Portfolio Technical Review Commercial Successes Recap/Summary Contact Information Questions/Answers