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Ingredients
Insoluble Dietary
Citrus Fibers
A new interesting functional ingredient for multiple food applications.
by Teresa Cruces Vergara
The physiological effect of dietary
fibers and consumer’s awareness
Complex carbohydrates and lignin
that cannot be digested or absorbed
in the small intestine, and that can be
partially or completely fermented in
the large intestine, are called fibers.
There are different classifications for
fibers; however, the most common
classification used is solubility (soluble,
insoluble).
Soluble fibers are dissolved in water
and they are totally fermented in the
colon, they include: gums, pectin, b-
glucans, mucilages and some hemicellulose;
whereas insoluble fibers pass
largely intact through our intestines
and include cellulose, hemicellulose
and lignin.
The physiological effects are related
to the physicochemical and functional
properties of dietary fibers. In general
total fiber intake influences several metabolic
processes, including the absorption
of nutrients, carbohydrates, and fat
metabolism. In addition, they have an
influence on colonic fermentation and
production of stool. Insoluble fibers,
such as those from citrus peel, have an
effect on the promotion of regular bowel
movement, leading to a prevention
of constipation. Both delayed glucose
absorption, the induction of satiety and
therefore also weight control is shown.
Fibers also have a cholesterol reduction
effect by decreasing fat absorption and,
although more research is needed, they
appear to protect against colon, gastric
and breast cancer.
Consumers become increasingly aware
of the benefits of fiber for disease prevention
but they cannot always meet
the recommendations due to the low
consumption of fruit, vegetables and
whole grains in developed countries.
The terms fibers and dietary fibers
are understood and accepted by the
consumers as health issues, which is
why food products containing fibers
are in strong demand. Following this
trend, food manufactures have started
to develop several applications in order
to include fibers in a wide variety of
products.
Vegetable fiber sources
There is a great variety of raw materials,
mainly processing by-products,
from which dietary fibers are obtained.
The main characteristics of the commercialized
fibers products are: total
dietary fibers with a content of above
50%, moisture below 9%, a content of
lipids and proteins with a low caloric
value, and with a much preferred neutral
flavor and taste.
When plant fibers are added to a food
product, they contribute to water retaining
properties and to the viscosity
of the product.
Citrus fibers have better quality than
most other dietary fibers, due to the
presence of associated bioactive compounds,
such as fiavonoids, polyphenols
and carotene.
New insoluble dietary citrus fiber
A new fiber from citrus peel containing
mainly insoluble fibers can now be
found on the market. (See table 1)
Ceamfibre 7000
Total dietary fiber 86,5%
Soluble fiber 1,5 %
Insoluble fiber 85%
Table 1: The dietary fiber composition of
citrus peel based Ceamfibre 7000
Fibers are being widely used in the
market today and they have been added
to food items, not only due to their
beneficial effects on food nutritional
properties and consumer’s health,
but also due to their functional and
technological properties. In this regard,
Muffins can obtain benefits from Ceamfiber 7000
by reducing fatcontent and increasing juiciness.
this new fiber product from citrus peel
presents a neutral pH which expands
the application possibilities to a wider
range of food applications, where a
natural and neutral flavor is important.
Moreover, this citrus peel fiber is an allnatural
food ingredient. Consequently,
no E-number is needed, leading to a
clean label and, furthermore, fibers are
derived from a non-allergen source.
Fibers addition have proved successful
in improving cooking yield, due to their
high water binding capacity (1:10),
oil absorption (1:4), drip loss control,
reduced fat/meat/solid content, form
stability, prevention of jelly formation
and fat separation, substitution of other
gums or ingredients, improvement of
texture of the final food product, and
the creation of cost effective products
by reducing formulation costs.
Application in meat products
Both functional properties and health
beneficial effects of the insoluble
dietary citrus fibers make this fiber a
useful ingredient in the development
of different meat products.
The main functionality of the citrus
peel fibers in a meat system is their
water binding capacity; this property
increases not only the yield but also
the quality of the end product. (See
Table 2)
When water is retained in a meat
product cooking losses are reduced,
whereby, a more cost-effective product
is created as well as a more juicy meat
texture is achieved.
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food Marketing & Technology • April 2013

Ingredients
% Syneresis of cooked and sliced ham
after 1 week´s storage and stress test
REF with no Ceamfibre 7000 9,6%
With 0,8% Ceamfibre 7000 6,4%
Table 2:
Applying Ceamfibre
7000 in meat
products improves
water holding and
juiciness
Figure 1:
Restructured ham
with 1% Ceamfibre
7000
Figure 2: Extended MDM 1:50:50 (1 part Ceamgel 1320 with
Ceamfibre 7000, 50 parts MDM and 50 parts water)
Extension of MDM meat by applying insoluble citrus fiber
When meat is to be extended it is important to retain the
added water and, at the same time, maintain the meat texture
and eating quality. Fibers help to both texturize and
bind water in the meat system due to the porosity of the fiber
structure. By hydrating the fibers with water, the water occupies
the fiber pores, contributing to its texture.
An interesting characteristic of insoluble citrus peel fibers is
its capacity to improve MDM (mechanically deboned meat)
so that the MDM can be applied in higher doses and/or with
improved results in meat blends. (See Figure 2)
Citrus fibers increase the viscosity of the MDM meat mixture,
which improves its processability. They also contribute to the
improvement of the meat cohesiveness, leading to an eating
Figure 3: Ceamfibre
7000 improving
texture and eating
quality of sausages
(Left=control,
right= 1,5%
Ceamfibre 7000)
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Key No. 80581
food Marketing & Technology • April 2013
15

Ingredients
Syneresis %
Control, Standard meat brine. 4,55
Brine with 2% Ceamfibre 2,51
Brine with 2% potato starch 2,91
Table 3: Reduction of syneresis in pork ham
with Ceamfibre 7000 compared to standard
brine and to brine with potato starch added.
quality comparable to traditional meat
products without MDM added.
Another important characteristic of citrus
fibers is their capacity to maintain
the original texture of the meat product
once it has been heated. Since the fibers
do not melt at high temperatures, they
maintain their structure and their water
retaining ability, which contributes to
the improvement of the texture. (See
Figure 3)
Soy protein replacement
Soy protein is used for emulsification
and texturizing purposes. Soy isolates
are mainly used to improve the texture
of meat products, but are also used to
increase protein content and to enhance
moisture retention and emulsification.
Nevertheless, soy protein can present
some disadvantages that can be solved
by substituting soy protein with citrus
peel insoluble fibers. Some of these disadvantages
when using soy protein are
the lack of GMO free status (Genetically
modified organisms) and the presence
of allergens. Apart from the economic
benefits when using citrus peel fibers,
they provide a clean label and the warranty
of a non-allergen origin.
Replacement of starch with
insoluble dietary citrus fiber
Regarding the use of starch in meat
products, insoluble dietary citrus fibers
can eliminate some of the disadvantages
of starch such as retrogradation
(crystallization), undesirable viscosity
creation and syneresis. In addition, the
Ingredients %
Oil 65,00
Water 20,80
Ceamfibre 7000SF 1.00
Egg white 4,00
Egg yolk 5,00
Salt 1,00
Sugar 0,50
Potassium sorbate 0,20
Vinegar 2,50
TOTAL 100,00
Table 4: Clean label mayonnaise with
Ceamfibre 7000SF
Photos & Tables: Ceamsa
use of starch is limited in some countries
due to their legislation. When the
goal is to reduce syneresis, fibers thus
can be a perfect substitute. (See Table 3)
Insoluble dietary citrus fiber used in
mayonnaise, ketchup and salsas
Mayonnaise has demonstrated to be
an interesting application for insoluble
citrus peel fibers. The use of citrus
fibers can lead to the total or partial
substitution of expensive gums, such
as xanthan and guar. Moreover, since
fibers are an ingredient and not a food
additive, we are able to obtain “clean
label” products, fulfilling the needs of
the most health-conscious consumers.
(See Table 4 and 5)
The use of fibers can also optimize the
ingredient composition of a “light”
product reducing significantly its fat
content. This is interesting not only
from a health point of view, but also
from an economic stand point. When
developing these challenging products,
it is very important to maintain the
organoleptic quality when a low fat
containing product is compared to its
high-fat counterpart. Insoluble citrus
peel fiber, thanks to its water-binding
capacity, increased viscosity and the
neutral flavor, solves this important
issue.
Figure 5: Increased volume with Ceamfibre 7000F. Left: Cake with 4% Ceamfibre 7000F+ 4.4%
water Middle: Cake with 4% Ceamfibre 7000F Right: Reference without Ceamfibre 7000F.
Ingredients %
Water 55,96
Oil 23,62
Vinegar 3,77
Salt 3,31
Sugar 5,68
Egg 1,39
Xanthan 0,3
Guar 0,2
Starch 3,77
Ceamfibre 7000SF 2,00%
Table 5: When applying Ceamfibre 7000SF in
low fat mayonnaise the level of guar/xanthan
can be reduced considerably.
In the manufacture of ketchup and
salsa, insoluble dietary citrus fibers can
likewise substitute other gums or solids
and support excellent eating quality.
Applications in processed cheese
Insoluble dietary citrus fibers also has
a place in the cheese industry, where
they will help to reduce syneresis and
cost, by decreasing the amount of dry
extract, or diminishing the use of more
expensive gums, such as Locust bean
gum. Equally important is the fact,
that the fibers will provide a desired
increased hot viscosity, which is important
in the cheese process in terms
of avoiding problems with splattering
and work safety.
Insoluble dietary citrus fiber used in
bakery products
During the past decades, the industry
has mainly been focusing on a variety
of bakery products, where almost
exclusively refined flour was used,
and from which the bran, germ and
endosperm were stripped away. Nevertheless,
a new trend has lately been
developed, where both whole-grain
products and fibers as ingredient are
becoming increasingly demanded.
In muffins and cake-type products fibers
are added in order to acquire functional
properties to improve texture,
shrink control or volume. (See Figure 5)
Due to the water binding capacity of
the citrus peel fibers, they can replace
up to 50% of the fat content without
recognizing any change in the palatability,
and, in some cases, they can
even improve the moistness.
food Marketing & Technology

Ingredients
Figure 7: Baking stability of Jams. After 10 min at 200 ºC.
Left: Jam with 0,15% Ceamfibre 7000 added. Right: Reference without Ceamfibre 7000.
Bakery jams and fruit preparations
The baking stability in jams is a very
important attribute when jam is added
to bakery products in order to maintain
the texture and prevent jams from being
burnt during the process. Regarding
this attribute, a protective effect against
heat damage has been observed with
just a little amount of Citrus peel fiber
addition. (See Figure 7) The addition of
insoluble citrus fiber in fruit prepara-
tions for yoghurt has also shown to
improve texture and consistency. The
fiber can optimize the cost of the fruit
preparation as well as partial substituting
fruit solids, starch and/or guar,
and still preserve perfectly the mouth
feel of the preparation.
Conclusion:
The advantages of using insoluble dietary
citrus fibers are multiple and relevant
in a wide range of food products.
Main benefits are their water retaining
capacity, and their cost-effectiveness by
replacing ingredients/ solids or substituting
more expensive gums, as well as
its contribution to a “clean label”.
In addition, and because of its high
versatility, insoluble citrus fibers can
help consumers to meet the health
recommendations of dietary fiber
reducing the high deficit existing in its
consumption.
Key No. 81334
The Author
Teresa Cruces Vergara is Food Scientist
w ith the R&D department of Ceamsa in
Porriño, Spain.
EC Lactic Acid Approval
Will Improve Food Safety
One of the global leader in food preservation,
has welcomed the European
Commission’s approval of the use of
lactic acid as a decontaminant for beef
carcasses, half carcasses and quarters.
Already widely used to reduce microbial
surface contamination in the USA
for some time, the use of lactic acid for
this purpose in beef has been permitted
in Europe since 25 February. The decision
will boost food safety for consumers,
according to the company.
“This regulation is great news for the
European beef industry,” said Lonneke
van Dijk, category manager meat at
Purac. “Treating beef with a lactic acid
wash has proven effective in reducing
foodborne pathogens and will be a
valuable additional aspect of HACCP
practices in slaughterhouses, providing
the European meat industry another
effective solution to fight various foodborne
pathogens, including E-coli and
Salmonella. This, in turn, will ensure
higher food safety standards and prolong
shelf life.”
The company stressed that the use of
lactic acid is an additional tool in the
food safety armoury, not a substitute
for hygienic practice.
Lactic acid and its derivatives have
been used as natural antimicrobial
agents in many parts of the food industry
for years, so have a long history of
safe use. Purac’s portfolio has formed
part of multiple hurdle food safety
programmes in the meat industry for
several decades, and the company now
holds sector expertise and technical
insight to help slaughterhouses and
processors maximize the safety, shelf
life and appeal of their products.
The use of lactic acid for surface decontamination
in beef slaughterhouses was
deemed safe by EFSA (the European
Food Safety Authority) in 2011.
Key No. 81362
Photos: Purac
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food Marketing & Technology • April 2013