PDF (214 KB)

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