Citri-Fi® Emulsification Properties in Food

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Agenda

• Market Review• Citri-Fi® Product Overview• Technical Session • Summary • Q&A

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Market Review

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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

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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.)

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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

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Citri-Fi Value Proposition

• Clean Label • In U.S. approved to be labeled as citrus flour, dried citrus

fiber or citrus fiber • No e-number • Natural, allergen-free

• Non-GMO & Non-bioengineered• Animal-free & Plant-based Source• Nutritional Contribution of Soluble & Insoluble

Fiber

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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

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Technical Review

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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 fiber, citrus fiber, or citrus flour• Even friendlier than similar products on market because the product

does not touch solvents or chemicals.

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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

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Emulsification Review

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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.

13Whitehurst, R. J. (2004). Emulsifiers in food technology. Oxford: Blackwell Pub.

Demo: 15g Oil 5g Citri-Fi 50g Water

Assembled by nature, Citri-Fi binds water and oil….

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.

Unique Functionality of Citri-Fi

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Protein

InsolubleFiber

SolubleFiber

Pectin Emulsifying Mechanisms

• (A) Anchor points that hold Citri-Fi / pectin to the oil droplet creating a loop and tail effect. Loops are junctions of two absorbed chain sections.

• (B) The positively charged attached protein interacts with the negatively charged carbohydrate chain of the adsorbing pectin creating layers on top of the oil droplet.

• (C) Citri-Fi pectin chains are attached to the anchor point at one end, which adsorbs at the oil/water interface, while the hydrophilic carbohydrate tail extends into the aqueous solution.

• (D) Citri-Fi’s pectin, in combination with other biopolymers, can produce a layer-by-layer emulsification. The oppositely charged polymers create layers over the oil droplet to completely encapsulate it.

• Citri-Fi’s natural pectin helps attach to water and oil for emulsification to create a stabile product.

Ngouémazong, E. D., Christiaens, S., Shpigelman, A., Van Loey, A. and Hendrickx, M. (2015), The Emulsifying and Emulsion-Stabilizing Properties of Pectin: A Review. Comprehensive Reviews in Food Science and Food Safety, 14: 705–718. doi: 10.1111/1541-4337.12160

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Citri-Fi

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Assembled by nature, Citri-Fi binds water and oil….

Unique Functionality of Citri-Fi

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Protein

InsolubleFiber

SolubleFiber

Emulsion Stabilizing Index Comparisons

Test Procedure:

• Weigh out 100 g pure vegetable oil, 360 g DI water, and 2.3 g emulsifier

• Place 100 g of oil into blender container and slowly add emulsifier while mixing (by hand)

• Add 360 g of water to blender container

• Shear for 3 minutes on low speed

• Place 40 grams of mixture into centrifuge tube (3 tubes, 120 g total)

• Centrifuge for 10 minutes at 1000 rpm

• Measure free oil of sample

• Increase emulsifier by 2.3 g until separation does not occur or emulsion stabilizing index reaches 1.

• Divide 100 g by the amount of emulsifier needed to make emulsion stable

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Separation (unstable)

No Separation (stable)

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)

100M20 5.64125FG 5.82100M40 6.03100 6.73125M40 6.73100FG 7.97Comparisons To Other Fibers, Stabilizers & EmulsifiersOat Fiber 1.01

Lecithin 2.90Carrot Fiber 3.95Mono/diglyceride 4.59

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Applications Review

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Applications Outline

• Soups and Sauces• Dressings• Beverages• Ice Cream• Bakery Products• Bakery Fillings• Meats• Spray Drying

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Soups and Sauces

• Emulsification of oil into product for a dual role of improved appearance and mouthfeel of final product.

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Control: No Citri-Fi 0.5% Citri-Fi® 100M40

Dressings: Egg ReductionFull Egg Control

25% Reduced EggCitri-Fi 300M40

1:20

25% Reduced EggCitri-Fi 100M40

1:17Ingredients unit % unit % unit %Lemon Juice 20.00 4.03 20.00 4.03 20.00 4.03Eggs 100.00 20.16 75.00 15.12 75.00 15.12Soybean Oil 322.00 64.92 322.00 64.91 322.00 64.92Vinegar 22.00 4.44 22.00 4.43 22.00 4.44Salt 10.00 2.02 10.00 2.02 10.00 2.02Sugar 20.00 4.03 20.00 4.03 20.00 4.03Dry Mustard 2.00 0.40 2.00 0.40 2.00 0.40Citri-Fi 300M40 0.00 0.00 1.19 0.24 0.00 0.00Citri-Fi 100M40 0.00 0.00 0.00 0.00 1.39 0.28Water 0.00 0.00 23.81 4.80 23.61 4.76Total 496.00 100.00 496.00 100.00 496.00 100.00

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Incorporation Methods: • Mix Citri-Fi into a part or

all of the oil component• Mix Citri-Fi into dry

ingredients

Dressings: Fat Reduction

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Incorporation Methods: • Mix Citri-Fi into a part or

all of the oil component• Mix Citri-Fi into dry

ingredients

Full Fat Control 25% Reduced Fat Citri-Fi 300M40

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25% Reduced FatCitri-Fi 300M40

1:12Ingredients UNIT % UNIT % UNIT %Lemon Juice 20.00 4.00 20.00 4.00 20.00 4.00Eggs 100.00 20.20 100.00 20.20 100.00 20.20Soybean Oil 322.00 64.90 241.50 48.70 241.50 48.70Vinegar 22.00 4.40 22.00 4.40 22.00 4.40Salt 10.00 2.00 10.00 2.00 10.00 2.00Sugar 20.00 4.00 20.00 4.00 20.00 4.00Dry Mustard 2.00 0.40 2.00 0.40 2.00 0.40Citri-Fi 300M40 0.00 0.00 8.05 1.60 6.20 1.20Water 0.00 0.00 72.45 14.60 74.31 15.00Total 496.00 100.00 496.00 100.00 496.00 100.00

Dressings: Modified Starch Replacement

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Beverages:Clouding with Citri-Fi & Oil

• Citri-Fi gives beverages an appealing and natural opacity at a low inclusion rate

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0.001% 0.05%0.01% 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

Beverages: Stable Clouds Including a Stabilizer

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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.

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Citri-Fi® 100M40Ingredients % UNITWater 46.74 4674.10Coffee concentrate 24x* 4.00 400.002% Milk 35.60 3560.00Vanilla, single strength 0.70 70.00Cocoa, Hershey's 1.50 150.00Sugar, baker’s fine 11.00 1100.00High Acyl Gellan gum** 0.03 2.90TSP 0.06 6.00Salt, fine granular 0.07 7.00Citri-Fi® 100 M40 0.30 30.00

Total 100.00 10000.00

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

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SEM of Citri-Fi 100 at 650X

SEM of Citri-Fi 100 at 1000X

Citri-Fi’s porosity and surface area enable high loads of oil via plating

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

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01234567

Citri-Fi100M40(20% Oil)

Citri-Fi125M40(20% Oil)

Citri-Fi100M40(25% Oil)

Maltodextrin(4% Oil)

Maltodextrin(20% Oil)

Flowability of Powders

Analysis of Powders: 1: Free Flowing Powder10: Cohesive Powder

Beverages: Instant/Dry Mix

Plated Lemon Oil

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Ingredients Grams %Citri-Fi® 100M40 14.80 80.00Natural Lemon Oil (LorAnn Oils) 3.70 20.00

Total 25.00 100.00

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.

Beverages: Instant/Dry Mix with Clouding & Flavor Delivery With No Other Emulsifiers

Lemonade With Plated Lemon Oil

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Ingredients Grams %Sugar 27.83 12.10Citric Acid 0.92 0.40Citri-Fi 100M40 plated with lemon oil 0.58 0.25Salt 0.18 0.08Water 200.49 87.17

Total 230.00 100.00

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.

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

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Ice Creams were manufactured at the at the University of Wisconsin – River Falls (Falcon Food Store)

Chocolate Ice Cream Sensory Evaluation

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Melting Rate Evaluation of Chocolate Ice Cream

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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

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20% Egg Replacement in Muffins

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Full Egg Control20% Reduced EggCitri-Fi 200FG 1:15

20% Reduced EggCitri-Fi 125FG 1:21

Ingredients unit % unit % unit %Muffin Mix 500.00 53.30 500.00 53.30 500.00 53.30Eggs 175.00 18.70 140.00 14.90 140.00 14.90Oil 150.00 16.00 150.00 16.00 150.00 16.00Citri-Fi 200FG 0.00 0.00 2.19 0.20 0.00 0.00Citri-Fi 125FG 0.00 0.00 0.00 0.00 1.59 0.20Water 112.50 12.00 112.50 12.00 112.50 12.00Additional Water 0.00 0.00 32.81 3.50 33.41 3.60Total 937.50 100.00 937.50 100.00 937.50 100.00

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20% Egg Replacement in Muffins

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Bakery Fillings

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Control

1.8 % Citri-Fi 200FG

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.

Applications:• Fruit Fillings • Crème Fillings• Custard Fillings

Meat Marinades

FORMULA:

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 0.5-1.5% 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.

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Ingredient Control (%) Citri-Fi (%)

Meat 67.0 67.0

Water 15.5 15.4

Seasoning 3.0 3.0

Vinegar 0.7 0.7

Lemon Juice 0.7 0.7

Oil 13.0 12.9

Citri-Fi 300FG - 0.5

Total 100.0 100.0

Meat Marinades

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Spray Drying

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Commercial Spray Drying Set-up

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Spray Drying TrialsProcedure:

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 ~190-220 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.

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Test 1 Test 5Acacia 100M40

w/ malt 45% solidsIngredients 25% load 20% loadCitri-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%

Process Steps

Step 5: Spray DryParticle Size Measurement

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Dryer Set-up During Drying

• All CF tests remained in suspension during drying

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Particle Size Results Summary

Spray Dried Test 5 w/ CF100M40Spray Dried Test w/ Gum Arabic

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

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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

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Plating vs. Spray Drying

CF/Dry Plate Maltodextrin/Spray DryOil 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.

CapitalCost/Complication

Most blenders or mixers,commonly available

Requires spray dryer & homogenization, less available and

more costly

Shelf Life To be measured To be measured

*Max oil loading of maltodextrin dry plating is 3-4%

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Summary

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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.

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Contact Information

• International Sales • Nick Kovalenko (VP of International Sales)

• N.kovalenko@fiberstar.net• (651) 491-4053

• U.S./Canada Sales• Dan O’Connell (VP of North America Sales)

• D.Connell@fiberstar.net• (920) 629-7245

• Technical (Director of Food Technology)• Kurt Villwock, Ph.D.

• K.Villwock@fiberstar.net• (715) 425-7550 x 123

• Marketing & Media (VP of Marketing)• Jennifer Stephens

• J.Stephens@fiberstar.net• (303) 513-4021

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Questions & Answers

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