Citrus Fiber as a Food Product Ingredient-technology and benefits
Brock Lundberg Tris Chapman
ICBC Conference
Clearwater Beach, FL September 19, 2013
• Privately owned innovation driven ingredient company • Produces and markets food ingredients made from citrus
byproduct stream substrates and in combinations with other ingredients
What does our technology do? Enhances the Functionality of Natural Plant Materials™ Imparts Fibers with Increased (up to 20x) Internal Surface Area
Orange Pulp Before After
Silver Award for the Most Innovative Food Ingredient
At Food Ingredients Europe 2007 Citri-Fi won the silver award of 57 new ingredients that
entered the competition for
Most Innovative Food Ingredient
®
Products Produced by Fiberstar
Our main product line that includes 9 product types based on composition and 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. The best selling product line produced by Fiberstar.
Food grade product line that includes Citri-Fi blended with a gum based stabilizer system. The blends target specific application to meet specific goals. Product consists of 3 product types and is a result of cooperation between Fiberstar and Gum Technology Corp. a US based company.
Cosmetic grade product made from dried orange pulp that performs a function of a natural cosmetic emulsion stabilizer.
Water Holding Capacities of Various Fibers
Various Fibers WHC (ml/g)
Citri-Fi 200* 13.35
Citri-Fi 100* 9.95
Potato Fiber 9.39
Carrot Fiber 6.56
Orange Fiber 5.02
Wheat Fiber 200 4.69
Cottonseed Fiber 3.13
Tomato Fiber 2.98
Cellulose, 30 micron 2.78
Beet Fiber 2.68
Wheat Fiber 600-30 2.65
Soy Fiber 2.48
Oat Fiber 2.32
Water holding Capacity measured using AACC Standard Method #56-30
Holistic composition Left whole, citrus fibers include both soluble and insoluble fiber, protein and sugar.
Citrus fiber Composition Calories 2.26 cal / g Fiber, Total Dietary 68.2%
Total Fat 1.05 % Soluble Fiber 33.3%
Carbohydrates, Total 80.73% Insoluble Fiber 34.9%
Sugars 7.36% Moisture 7.42%
Protein by Dumas 8.15% Ash 2.65%
Quality & Texture
Nutrition
Label Declarations
Profit Margins
Our Customers Use Citri-Fi to Improve…
Muffins: Partial Oil Replacement Example Formula
For 50% fat replacement in muffins, we replaced 15 grams of oil (of 30 grams total formula oil) with 1.88 grams Citri-Fi and 13.12 grams water. Citri-Fi was incorporated into the formula at 0.125 times the amount of oil replaced, additional water was added at 7 times the weight of Citri-Fi.
Muffins Comparative Formulas (in grams)
Ingredient Control Partial Oil Replacement
Muffin Mix 100.00 100.00
Eggs (whole) 35.00 35.00
Oil (canola) 30.00 15.00
Water 22.00 22.00
Citri-Fi 100 0.00 1.88
Water (additional) 0.00 13.12
Blueberries 30.00 30.00
Total 217.00 217.00
Objective 1: Partial Oil and Fat Replacement
Procedure & Results • Premix Citri-Fi into dry muffin mix • Pour all water into mixer • Add muffin mix into water, mix for one minute on low and three minutes on
medium • Scrape bowl, add eggs and oil, mix for one minute on low and two minutes on
medium • Fill baking cups, bake at 375° F (or 190.5° C) for 25 minutes
Objective 1: Partial Oil and Fat Replacement
Batter Density Control Citri-Fi 100
1.071428 1.079939
Height Rise Control Citri-Fi 100
Large Muffins 15.84 15.50 Mini Muffins 13.32 13.22
Reduced Fat Muffins
Control 50% Reduced Fat with
Citri-Fi 100FG
Thank you for your Interest
Fiberstar, Inc. 713 St. Croix Street, River Falls, WI 54022
Brock Lundberg Phone: (715) 874-4656 Email: [email protected]