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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) AVEBE, your dairy partner! Looking for great texture in dairy products? At AVEBE, we innovate to solve customers’ challenges. Our product lines include ingredient solutions for enhancing visual appeal and creaminess with reduced fat, all at lower cost! Get more details now to make your products stand out! Contact us at Dairy@AVEBE.COM P.O. Box 15 | 9640 AA Veendam | The Netherlands WWW.AVEBE.COM 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
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