Fiberstar showcases Citri-Fi natural citrus fiber to replace phosphates in meats
Exceeding total intake of phosphates from foods is a growing concern among many in Europe. As a result, this red flag triggered groups to re-evaluate safe levels of consumption. Many foods use phosphates since they improve food quality. However, today, there are phosphate replacement solutions available in the marketplace. One solution includes Citri-Fi natural citrus fiber. This clean label fiber is produced with no chemical modifications.
Citri-Fi provides high water holding capacity and emulsification properties. As a result, there are several ways to use this ingredient to replace phosphates in meats. First, this natural citrus fiber in conjunction with ingredients such as starches, gums or carrageenan replace phosphates without compromising quality. Citri-Fi holds onto the water. The other water loving ingredient creates the viscosity and gel matrix to maintain high yields. Citri-Fi usage level ranges between 0.3%-0.5%.
Moreover, another popular method is to use this clean label fiber in combination with sodium carbonate. Sodium carbonate relaxes the animal muscle to allow more water to bind. Meanwhile, Citri-Fi holds onto the water to maintain high yields and reduce purge in meats. Citri-Fi usage ranges between 0.2% to 0.4%. Studies show that injected poultry using Citri-Fi and sodium carbonate together improved yields by more than 4% versus poultry injected with no phosphates. Coincidentally, many meat processors already use sodium carbonate as a processing aid or for other purposes.
Citri-Fi is non-GMO, allergen-free and has no E-number. This natural citrus fiber is a Product of the USA. Citri-Fi can be labeled as citrus fiber, dried citrus pulp or citrus flour. Please visit Fiberstar at Booth 6K80 at Food Ingredients Europe in December to learn more.
To find more information or order a sample visit www.FiberstarIngredients.com.