Creating Clean Label Meat Alternatives using Citri-Fi® TX Texturizing Citrus Fiber

Consumer demand for meat alternatives along with product offerings have continued to increase in the past few years. However, the ingredient options for making natural meat alternatives with desirable meat-like texture are limited. Besides nutritional aspects of plant based foods, many functional properties are also needed to create great tasting meat substitutes. For instance, functional ingredients need to provide cold binding for forming the product and having it hold up during packaging and storage, hot binding for a firm texture, juiciness so that the final product tastes moist rather than dry, and emulsifying properties so that the products are not greasy. Despite these known needed properties, the ingredient offerings to fulfill these needs are finite, especially clean label ingredient offerings. Currently, a large number of meat alternatives use methyl cellulose, which provides the needed properties, however, this ingredient is not considered natural by most accepted standards.

Fiberstar, Inc. continues to push the envelope when it comes to creating great tasting meat analogue ingredients that are clean label with a “real” meat-like texture. The newest product in the Citri-Fi® citrus fiber portfolio specifically designed for providing a meat-like particulate texture to meat analogues is Citri-Fi TX10. This product has a large particle structure that closely resembles ground proteins and the product holds up and retains binding properties during processing, storage, and cooking conditions. Citri-Fi TX10 is a clean label citrus fiber from a natural source that is produced from a patented process free from chemical modifications. Citri-Fi TX10 is a texturized natural citrus fiber that provides excellent texture, meat-like appearance and viscoelastic properties. Due to its large size and viscoelasticity, Citri-Fi TX10 has been shown to have binding properties both under cold and hot conditions.

This article is available in full in the November-December 2020 issue of Nutraceuticals Now

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