Chemical-associated terms are viewed skeptically by some consumers and others try to avoid E-number ingredients where possible. Consequently, there is a rising demand for more natural ingredients and alternatives to modified starches in bakery fillings.
Citrus Fiber Functionality in Clean Label Bakery Fillings
This limited supply of modified starches and a growing trend towards cleaner labels are triggering bakers to reconsider their bakery filling stabilizer strategy. FSL has supported our customers with clean label stabilizers from our partners Fiberstar, with their range of award-winning citrus fibers that offer high water holding and emulsification capabilities. The Citri-Fi® range improves stability, texture and the look of a product’s label with low dosages in bakery applications.
Citrus fibers are created from the citrus juicing process.
The mechanical process, which is free from chemical modifications, produces a fiber that contains both soluble and insoluble fiber. The soluble fiber portion consists of high amounts of intact native pectin. As a result, this natural food ingredient provides high water holding and emulsification properties.
Citri-Fi® citrus fiber binds water and oil to provide multiple benefits at <1% usage level in cream, chocolate, fruit and nut-based bakery fillings. This ingredient provides manufacturers with labeling options that include “citrus fiber”, “dried citrus pulp” or “citrus flour” which resonate well as familiar and clean ingredients.
