FiberStar-FSL Citri-Fi 200FG: Reducing the use of Egg in Muffins

FiberStar & FSL launched Citri-Fi Citrus Fiber products to offer customers a way to save costs by reducing the amount of egg required in various bakery applications. The great advantage of this solution is that while saving customers costs (and hedging them against price fluctuations in the volatile egg market) the product stability and nutritional profile is greatly improved offering the consumer a benefit as well. This is a true win-win healthier and cost-effective solution.

The World Health Organization (WHO) recommends at least 30 grams of dietary fiber consumption per day,1 however, consumers in the GCC region are not consuming this required amount due to a high consumption of processed foods – especially amongst children. Adding Citrus Fibers to bakery items allows children to enjoy their favourite treats while also providing them with much needed dietary fiber to optimize their nutrition. Claims of fiber enriched products are now growing in various food and beverage categories as consumers become more health and label conscious.

Citrus Fiber is made from juice cells, peels, rag or segment membranes, and cores from oranges, lemons, limes, grapefruits, and tangerine.

Citrus Fiber contains carbohydrates, fiber (total dietary, soluble and insoluble), protein, and ash.

Reference: 1 https://blog.euromonitor.com/nutrition-2017-fibre/

Benefits of using Citri-Fi 200FG & Citri-Fi 125FG

10-15% Egg Cost Reduction through Partial Whole Egg Replacement (20%), inventory load will be reduced.
Quality Improvement through better moisture retention, improved freshness and prolonged shelf-life.
Health Benefit: reduction in saturated fat and cholesterol content by reducing egg and replacing it with healthy dietary fiber.
✅ After COVID-19, consumers are reducing their consumption of animal products and the plant-based trend will continue to grow.

Citri-Fi Product is natural and E number free healthy dietary fiber.

Comparative Formulas:

Full Egg Control

20% Reduced Egg

20% Reduced Egg

Citri-Fi 200FG 1:15

Citri-Fi 125FG 1:21

Ingredients

Unit

%

Unit

%

Unit

%

Muffin Mix

500

53.5

500

53.5

500

53.3

Eggs

175

18.7

140

14.9

140

14.9

Oil

150

16.0

150

16.0

150

16.0

Citri-Fi 200FG

0

0.0

2.19

0.2

0

0.0

Citri-Fi 125FG

0

0.0

0

0.0

1.59

0.2

Water

112.5

12.0

112.5

12.0

112.5

12.0

Additional Water

0

0.0

32.81

3.5

33.41

3.6

Total

937.5

100.0

937.5

100.0

937.5

100.0

Results:

Test ID #

Baking Loss (%)

Full Egg Control

7.42

2.42

Citri-Fi 200FG 1:15

7.48

2.21

Citri-Fi 125FG 1:21

7.12

2.39

Moisture Retention of Muffins over time:

 

Sensory Evaluation of Muffins. Samples were balanced and random:

Conclusion:

The tables and figures above demonstrate that either Citri-Fi 200FG and Citri-Fi 125FG can be used in addition with water to reduce 20% of eggs in a muffin application. This is accomplished while retaining additional moisture over time to improve sensory characteristics as indicated in the table above.

Please contact us to discuss how FSL can help you save costs while improving the nutritional profile of your products.