Meat Segment - Fiberstar, Inc. · 2019. 11. 1. · pH of brine ~ 7.2 ~ 6.2 ~ 8.4. 1 h post injection: Salt in meat. 0,66 %. 0,67 %: 0,77 %. Citri-Fi in meat-0,17 %. 0,19 %: 7 d post

Meat Segment

Market Drivers

• Improved Meat Quality with Cost Savings• Yield improvement• Purge reduction

• Clean Label Market Drive• Phosphates not viewed as clean label

• Come from the ground & can be synthesized1• Europe/U.S. are leading the way for cleaner labels

• Global Sodium Reduction Initiatives• Sodium linked to health issues: high blood pressure, etc.• Meeting World Health Organization targets – 30% reduction2

• Economically developed countries are reduced salt consumption2• Lower salt intakes are tougher in developing countries2• UK was the first country to establish salt targets between 2003 and 2011. Their efforts are

linked to 40% decline in stroke and 42% fall in ischemic heart disease. 2

21) National Provisioner (2015)2) Food Navigator (2015)

Phosphate Challenges

• Labeling• Concern about health issues

• Low Solubility & Low Dispersion• Typically need to use phosphate blends to improve the solubility

• Sodium Reduction • Potassium phosphates used in meat products to qualify for low-sodium claims, however,

potassium phosphates have low solubility

• Processing Condition Sensitivity • Long holding times after phosphates are added to food products can cause the phosphate

to be less functional before the cook cycle. Example: Poultry

• Approvals• Certain phosphates are approved for specific food products

31) National Provisioner (2015)

Other Phosphate Replacement Systems

• Most Phosphate Replacement Systems • More expensive than using phosphates alone• Limited functionality if totally replacing phosphate

• Hydrocolloids (i.e. Carrageenan)• Limited functionality

• Whey or Soy Proteins• Allergen issue

• Fiber and Starches • Limited functionality

• Sodium Gluconates• Partial phosphate replacement only

41) National Provisioner (2016)

Citri-Fi Value Proposition

• Phosphate Replacement/Reduction Option • Synergistic Attributes:

• Used in conjunction with clean label hydrocolloids such as rice starch carrageenan • Used to reduce phosphate while maintaining improving yields and purge reduction

• Clean Label • In U.S. approved to be labeled as citrus flour or dried citrus pulp• Internationally, approved labeling is dependent on their own governing regulatory bodies;

most common are citrus fiber, dried citrus fiber, citrus flour

• Sodium Reduction • Full replacement with synergistic products used without raising sodium levels

• Allergen-free • Unlike whey and soy proteins

• Robust Processing Conditions • High water holding capacity • Hold times do not affect the functionality • Low viscosity and small particle size ideal for injection applications• No gel pockets in the final product • Heat & pH stability

5

Meat Application Benefits

• Yield Improve yields by binding free water and fat, as well as added water. Partially replace more expensive ingredients such as meat, fat and oil.

• Improve Quality Improve texture, retain juices and flavor. Reduced syneresis and drip loss.

• Improve Label Declaration Replace ingredients such as phosphates or allergens with all natural ‘dried citrus fiber’, ‘citrus flour’, or ‘citrus fiber’.

• Improve Nutrition Using Citri-Fi to partially replace formula fat, oil or meat will reduce fat and total calories.

• Stability Citri-Fi doesn’t breakdown overtime even with abusive conditions, e.g. heat, pH, freeze/thaw.

6

Meat Products

Food Application Citri-Fi Products Usage Levels Suggested Usage

Beef Patties 125FG, 150, 200FG, 100FG 0.25% -0.75% Dry/directly into meat

Canned Tuna 100FG, 200FG 0.25% -1.00% Dry/Fat

Hot Dogs 100FG, 200FG, 100, 200 0.25% - 0.50% Dry/directly into meat

Italian Sausage 100FG, 200FG, 100, 200 0.25% -1.00% Dry/directly into meat

Meatballs 125FG, 100FG, 150,200FG, 100, 200 0.25% -1.00% Dry/directly into meat

Meat Fillings 125FG, 150, 200, 200FG, 100, 100FG 0.25% -1.00% Dry/directly into meat

Pet Food (canned) 100FG, 200FG, 100, 200 0.25% -0.75% Dry/Fat/Directly into meat

Sausage 100, 200, 100FG, 200FG 0.25% -1.00% Dry/directly into meat

Kebab/Gyros 100 0.25% -1.00% Dry/directly into meat

Poultry, injected 100M40 0.25%- 0.50% Dry

Ham, injected 100M40 0.25%-0.50% Dry

Marinades for Tumbling 300FG, 200FG, 100M20, 100M40, 100FG

0.25% -0.75% Dry/Fat

7

Citri-Fi Products:• Citri-Fi® 100• Citri-Fi® 100FG• Citri-Fi® 125FG

Depending on the current moisture loss/purge in the formulation, additional water can be added

• Citri-Fi® 150• Citri-Fi® 200• Citri-Fi® 200FG

Meat Injections: Synergies with Phosphates

8

Marinade and Brine Value Proposition

• Competitive Advantages• Phosphate replacement with starch or carrageenan• Low viscosity / high water capacity with small

particle size• No gel pockets• Synergies with other ingredients

• Starches, carrageenan, lactates, phosphates, etc.

9

Advantages Of Using Citri-Fi In Brines

• No specific order of addition required for making brines.

• dry ingredients typically recommended • Add in with other ingredients or used in a one bag blend

• Acts as suspending (non reactive colloid properties) in brine systems

• Phosphates and other items, to perform best, need to be dissolved first before adding of other ingredients or seasonings

10

Citri-Fi’s Binding Mechanisms

• Hydrophobic and hydrophilic properties• Results in both water and fat binding

• Reduces purge & increases yields

• Citri-Fi absorbs large amounts of water• Small particle sizes and amorphous fiber structures bind yet disappear

in muscles tissues

• No heat step needed for functionality,• Heat also does not cause water loss

• Effective in both lower pH and higher pH brine systems

• High shear hydration increases performance

11

Citri-Fi in Meat InjectionPhosphate Free Meat Injections• Replace phosphate salts to create healthier, clean label products.

• Citri-Fi provides improved or comparable binding and water holding capabilitiesto that of phosphates when combined with starches or refined kappacarrageenan.

• Citri-Fi and starches or refined kappa carrageenan provide similar or improvedtexture and eating qualities when compared to phosphate controls.

Synergies with Phosphates Meat Injection• Improve post-cooked yields when used in combination with phosphates.

• Retain more moisture in the post-cooked product as compared to phosphatealone. This means higher yields and profit margins while maintaining orimproving organoleptic qualities.

12

Synergy with Phosphates

13

Top Sensory and Yield Performer was combination of Phosphate 0.4% and CF 100M40 0.4%

**2015 University Testing supported the result that CF 100M40 and Sodium Phosphate in combination out-perform Sodium Phosphate alone.

**University of Wisconsin-Madison

Product Application: Whole Bird Chicken

• New study results in whole bird chicken based on Iowa State testing

• 4.5% increased yields with 0.4% CF100M40 and 0.4% rice starch versus phosphate control

• Favorable taste, texture, and other sensory attributes

14**Iowa State University Studies

Product Application: Whole Bird Chicken

• Reduced purge levels• Measured after holding

whole birds for 24 hours after injection

• Purge loss can be adjusted by adjusting CF level

• Overall yields increased as well

• Significant cost savings to customers on both raw and cooked chicken

76

76.5

77

77.5

78

78.5

79

79.5

80

80.5

0

0.5

1

1.5

2

2.5

3

3.5

4

4.5

0 0.1 0.2 0.3 0.4%

Pur

ge

% CF100M40

Purge and yield for whole bird chicken

purge

yield

% yield

15**Iowa State University Studies

Overall Guidelines/Benefits• Citri-Fi combined with refined Kappa Carrageenan

and/or rice starch performed as well, if not better, than the phosphate brines tested in up to 30% injection rate in poultry.

• Citri-Fi on top of a phosphate brine system performed at highest yield potential and in the reduction of purge.

• Citri-Fi Usage Level in brines for injections are 0.3-0.5% of the finished product.

• Recommended product Citri-Fi® 100M40.• Citri-Fi should be pre-mixed with other dry

ingredients, then the mix should be added slowly into the brine.

• Keep the brine constantly agitated.• Expected yield increase 4-6%.

16Ad

obe

Phot

o St

ock

Meat Injections: Phosphate Replacement Via Citri-fi Synergies With Clean Label Hydrocolloids

17

Injected Poultry Phosphate Replacement Formulations

18

Brine Formulas and Test Results

Trial Control 1 2 3 4 5(%) (%) (%) (%) (%) (%)

Salt 1.20 1.20 1.20 1.20 1.20 1.20STPP 0.24 - - - - -Citri-Fi 100M40 or Citri-Fi 300M40 - 0.30 0.30 - 0.30 0.30Carrageenan (Kappa) - - 0.30 0.30 0.30Sodium Citrate - - - 0.50 0.50 0.50Sodium Carbonate - - - - 0.30 -Flavours & Spices 0.04-0.10 0.04-0.10 0.04-0.10 0.04-0.10 0.04-0.10 0.04-0.10Water 19.70 19.69 19.63 19.53 19.47 19.59Meat 78.86 78.81 78.57 78.47 77.93 78.41TOTAL 100.00% 100.00% 100.00% 100.00% 100.00% 100.00%Cook Yield 75% 73% 80% 74% 86% 77%

**IMCD Australia testing

Meat Injections: Phosphate Replacement via Citri-Fi and Sodium Carbonate

19

Phosphate-free Brine:Effect of pH Adjustment

ControlCitri-Fi

100 M40Citri-Fi 100 M40 +

Na-Carbonate

Results

pH of brine ~ 7.2 ~ 6.2 ~ 8.4

1 h post injection:

Salt in meat 0,66 % 0,67 % 0,77 %

Citri-Fi in meat - 0,17 % 0,19 %

7 d post injection:

pH of meat 5,47 5,40 5,38

Yield increase - 1,0% 4,25%

20**Testing and Application Work Submitted by Welding

Phosphate-free Brine for Meat Injection w/ Na-Ca

Control Citri-Fi 100M40Citri-Fi 100M40 + Na-Carbonate

Water 1000 1000 1000Salt 60 60 60Dextrose 24 24 24Citri-Fi 100 M40 - 15 25Na-Carbonate (Soda) - - 0.5

Recommended InjectionRate 10 – 20 %


Phosphate-free Chicken Breast Injection: Yield


105.4

107.5

110.1

103.8

106.1

108.6

100

102

104

106

108

110

112

114

Control Citri-Fi 100 M40 Citri-Fi 100 M40 /Carbonate

Yiel

d [%

]

Meat, 1 h post-injectionMeat after 7 days storage

Phosphate-free Chicken Breast Injection: Cooking loss


21.3

17.7

14.7

20.8

16.0

12.8

5

10

15

20

25

Control Citri-Fi 100 M40 Citri-Fi 100 M40 /Carbonate

Cook

ing

Loss

[%

]

Cooking in bags (162°F core temperature)4 min Open Cook (medium)

Citri-Fi Phosphate Replacement Results

24**IMCD Australia testing

72.6

77.179.24

76.779.46

77.175

73

80

74

86

77

60

85

90

80

70

65

50

70

90

Salt &Phosphate

Salt & Citri-Fi Salt , Citri-Fi &Cgn

Salt, Citri-Fi &NaCitrate

Salt, Citri-Fi, Cgn& NaCarb

Salt, Citri-Fi &NaCarb

Gross Profit per UnitCook YieldFlavour Ranking

OK Good Succulent Salty

Salty and

Mushy Salty

Phosphate-free Brine for Pork Loin Injection

Control Citri-Fi 100 M40Citri-Fi 100 M40 + Na-Carbonate

Results

pH of brine ~ 7.2 ~ 6.2 ~ 8.4

1 h post injection:

Salt in meat 0,28 % 0,38 % 0,49 %

Citri-Fi in meat - 0,10 % 0,12 %

7 d post injection:

pH of meat 5,65 5,73 5,58

Yield increase - 2,26% 4,74%

**Testing and Application Work Submitted by Welding 25

Phosphate-free Pork Loin Injection: Yield

113.6 114.1

116.8

110.3 110.9

114.2

100102104106108110112114116118120

Control CitriFi 100M40 CitriFi 100M40/Carbonate

Yiel

d [%

]

Meat, 1 h post-injectionMeat after 7 days storage


Phosphate-free Pork Loin Injection: Cooking loss

23.6

20.018.4

15.2

8.77.5

5

10

15

20

25

Control CitriFi 100M40 CitriFi 100M40/Carbonate

Cook

ing

Loss

[%

]

Open Cooking (162°F core temperature)3 min contact grill (medium)


FORMULA: CITRI-FI USAGE:Amount of Citri-Fi: • Best results are found when Citri-Fi is

incorporated at 0.5-1.5% of the total formula weight.

How to add Citri-Fi: • Pre-mix Citri-Fi into the formula dry

ingredients, such as salt or seasoning. • After Citri-Fi is incorporated, follow your

standard mixing procedures. No high shear mixing is required.

• Alternatively, Citri-Fi can be dispersed into at least 2 times its weight in formula oil prior to incorporation with other ingredients.

• Do not pre-hydrate Citri-Fi with water.

Meat MarinadesTumbling

28

Conclusion: • This is a great application for Sous

Vide methods to maintain cling and control water during cooking

Meat Marinades

29

Plated Rosemary • Rosemary oil used as antimicrobial

for meat applications & can be plated on Citri-Fi

• Oil turned into powdered form w/ Citri-Fi via plating

• No additional emulsifier or carrier needed

• Plating avoids needing to spray dry for making oil a dry powder

• Citri-Fi softens off flavor / taste• Citri-Fi also increased yields in meat

Procedure: 1) Place rosemary in bowl 2) 2) Drip in rosemary 3) 3) Mix and screen

30

Control w/ Oil Separation -> with CF to Stabilize

Ingredients Grams (%)

Citri-Fi 100M40 30.90 92.60

Rosemary Oil 2.46 7.40

Total 33.36 100.00

Meat Marinades Dry Rub

Formula: Citri-Fi Usage:Amount of Citri-Fi: • Best results are found when Citri-

Fi is incorporated at 0.2% of the formula.

How to Add Citri-Fi: • Pre-mix dry ingredients. • Add dry ingredients to chicken

necks. • Tumble for 5 minutes at

atmospheric pressure. • Freeze in freezer bags.

31

Meat Marinades

Results:• Reduced tumble loss of dry rub using Citri-Fi® 100

or Citri-Fi® 300FG

32Source: Chicken Neck Study -Philippines

Citri-Fi 125M40 as a Fat BlockerInnovation Challenge Winner –Oregon State University

Benefits: • Reduced Oil Pickup

(20% or more) • Increased Yield • Increased Crispiness

33

Coating System Citri-Fi 125 (%) Use

% Pick-up % Fat

Control 0.00 26.40 9.1

Citri-Fi in Predust 0.25 34.61 8.7

Citri-Fi in Batter 0.25 27.84 8.9

Citri-Fi in Breading 0.25 35.14 8.9




Ground/Minced Meats

34

Meat Value Proposition

Ground Meats• Clean Label• Yield increase and extension

• Raw and cooked• Cost reduction

• Increased moistness• Binding through cooking

• Stable through re-heat• Fat/oil binding as well as moisture*• Meat like texture• Umami Flavor Enhancement (CF 125)• Ease of use

• Shear, heat, and pre-hydration not needed

35

*Competitive Advantages

Ground Meats

• Incorporate Citri-Fi in with other dry ingredients if possible

• Key to cost saving is adding water or using lower cost meat using Citri-Fi’s ability to bind and hold the water and fat through cooking

• Cooked yields tend to be similar as controls

36

Citri-Fi 125 in Ground MeatYield Improvement• Increase in raw yield (%)• Increase in cooking yield (%)• Moist and juicy texture

37

Trial Raw Yield (%) Cooking Yield (%) Moisture (%)

Control 98.22 74.36 54.50

1% Citri-Fi 125FG 99.80 80.23 58.06

Control Citri-Fi 125FG

Citri-Fi in Ground Meat

Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 Trial 6

Control 0.25% Citri-Fi 100FG,

5% Water

0.5% Citri-Fi 100FG,

8% Water


10% Water


8% Water


10% Water

Ingredients % % % % % %

Ground Beef 94.75 93.50 90.25 88.10 90.50 88.10

Salt 1.25 1.25 1.25 1.25 1.25 1.25

Citri-Fi 100FG 0.00 0.25 0.50 0.65 0.00 0.00

Citri-Fi 125FG 0.00 0.00 0.00 0.00 0.25 0.65

Water 4.00 5.00 8.00 10.00 8.00 10.00

Total 100.00 100.00 100.00 100.00 100.00 100.00

38

Citri-Fi UsageBest results are achieved when Citri-Fi is incorporated at 0.25-1% of the total formula weight. Additional water is recommended at 5-16% water.

**Testing performed at Iowa State University.

Cost Reduced Formulation While Maintain or Improving Yields

Iowa State Testing: Ground Meats

CookedTest % of Savings1) Control --2) 0.25% Citri-Fi 100FG 5% Water --3) 0.50% Citri-Fi 100FG 8% Water 3.4%4) 0.65% Citri-Fi 100FG 10% Water 4.0%5) 0.25% Citri-Fi 125FG 8% Water 2.0%6) 0.65% Citri-Fi 125FG, 10% Water 2.6%

39

• Yield increase and improved sensory

• Cost reduction• CF125 had best sensory

– Noticeable umami flavor

Citri-Fi in Ground Meat

Purge Reduction • Improved raw yield• Reduced raw purge

into drip pads• Raw ground beef

sample drip pads, 200g samples were held for 96 hours.

• Control – 3.5 grams purge

• Citri-Fi 125FG – 0.4 grams purge

40

Control Citri-Fi 125FG3.5 grams 0.4 grams

Citri-Fi and Sodium Lactate to Increase Yield in Ground Meat

41

13% Extended Yieldwith Citri-Fi & Sodium Lactate

**Testing and Application Work Submitted by Trisan Group

Ingredient Control%

Test%

Ground Beef 75.0% 67.1%

Water 25.0% 21.1%

Purasal S -- 3.0%

Citri-Fi 200 -- 1.0%

Extra Water -- 7.8%

Total 100.0% 100.0%

70% of consumers were not able to tell the difference in appearance between test and control.

59% of consumers were not able to tell the difference between test and control.

Ground Meat and Sodium Lactate Synergy

Key Benefits: • Synergistic when added to Sodium Lactate • Improved Yield in Raw and Cooked Meat• Reduced Purge and Drip-Loss• Comparable Texture and Eating Qualities• Anti-Microbial Benefits

Yield Results Citri-Fi 100Yield Results Citri-Fi 100Yield Results Citri-Fi 100Control Citri-Fi 100 &

SodiumLactate% Yield

Improvement

Raw Yield +11.00%-- 11.00%

CookedYieldDay 1 +9.31%54.94% 64.15%

Purge Day 7 7.00%reduction7.00% 0.00%

CookedYieldDay 7 +18.28%48.82% 67.10%

Yield Results Citri-Fi 200Yield Results Citri-Fi 200Yield Results Citri-Fi 200Control Citri-Fi 200 &

SodiumLactate% Yield

Improvement

Raw Yield +12.00%-- 12.00%

CookedYieldDay 1 +22.35%54.94% 77.29%

Purge Day 7 4.93%reduction7.00% 2.07%

CookedYieldDay 7 +14.16%48.82% 62.98%

42

Grocery Store Photo Grocery Store Photo

Citri-Fi & Extra Water: Partial Replace Fat in Hot Dogs

43

Reduced Fat Hot Dog Comparative FormulaControl (kg) Reduced Fat (kg)

Chicken Thigh Meat 80/20 4000.00 4000.00

Beef Fat 571.40 114.30

Ice 457.10 457.10

Seasoning 263.10 263.10

Cure (6.25% sodium nitrate) 11.40 11.40

Sodium Tripolyphosphate 4.30 4.30

Citri-Fi® 200 0.00 36.60

Additional Water 0.00 420.60

Total 5307.40 5307.40

• Citri-Fi® 200 and extra waterare used to replace beef fatin frankfurters.

• Extra water is added at 11.5times the weight of Citri-Fi200 to replace 12.5 parts ofbeef fat.

• Citri-Fi is premixed with thedry ingredients before it ismixed into the meat.

* Application Example

Reduced-Fat Hot Dogs with Citri-Fi

Cost Comparison• Citri-Fi and extra water

cost 42.62% less thanthe beef fat theyreplace.

Nutritional Comparison• 27% fewer calories• 35% less fat• 40% less saturated fat• 15% less cholesterol

44

Full Fat Hot Dog Reduced Fat with Citri-Fi

4th Place in 125 Student ChallengeChicken Sausage With Reduced Oil & Improved Sensory Sri Lanka

45

30 Member Sensory PanelRationale: Citri-Fi 125M40 was used in the oil emulsions with the objective of replacing vegetable oil content in the oil emulsion. Three oil emulsions were prepared with different levels of incorporated citrus fiber.

Testing Done: Product development and sample preparation was done at Cargill's Quality Foods, Sri Lanka.

Findings: Citri-Fi samples lowered cost, reduced fat, while taste, texture and color were found to be improved

Kebabs Use Citri-Fi to Partially Replace Meat

• Citri-Fi was pre-mixed with dry ingredients.

• The control kebab has a drip loss of 14% after grilling compared to 10% for the version with Citri-Fi.

46

Ingrdients Control Sample (kg) With Citri-Fi 100 (kg)

Lamb meat 18.40 14.50

Pork meat 28.00 22.00

Beef meat 9.00 7.00

Beef fat 6.00 7.00

MDM 12.00 18.00

Water 15.00 19.00

Breadcrumbs 5.50 6.00

Binding mixture 1.50 1.50

Spices aromas 3.50 3.00

Salt 1.10 1.10

Citri-Fi 100 - 0.90

Total 100.00 100.00

Kebab Comparative Formulas

Sodium Reduction Synergies

Injections• Increase in yield• Texture Sensory was maintained• Saltiness was a little less than the control but acceptable• Problem: Salt replacer was dropping out of solution even with agitator• Solution: CF 100M40 held the replacer in suspension when added

together to the brine system and kept agitated.• *By removing the phosphates there is a sodium reduction.

Ground/Minced Sausage – 50% salt reduction• Increase in yield• Texture was maintained• Plus: CF 125FG supported the “meatiness” in flavor.

47

Meat Products: Meat Loaf

48

MEATS: Meat Loaf

• Benefits • Binding • Moisture Retention • Emulsification

• Other Potential Applications• Crab cakes • Meat Balls/Reformed Meat

49

MEATS: Meat LoafFull Egg Control No Egg

Citri-Fi 200FG 1:9

Unit % Unit %

Ground Beef 680.0 62.7 680.0 62.7

Egg 63.0 5.8 0.0 0.0

Onion Powder 7.0 0.6 7.0 0.6

Milk 245.0 22.6 245.0 22.6

Bread Crumbs 90.0 8.3 90.0 8.3

Water 0.0 0.0 56.7 5.2

Citri-Fi 200FG 0.0 0.0 6.3 0.6

Total 1085.0 100.0 1085.0 100.0

Amount of Citri-Fi: • Usage ratio of 1:7-1:9

(1:9 example)

How to add Citri-Fi: • Pre-mix with bread

crumbs

50

MEATS: Meat Loaf

Benefits:• Upwards of 75% cost

savings!• COMPLETE egg

replacement• Comparable quality with

minimum ratio and mechanical adjustment

• Moist but firm product• No additional purge• Similar texture to control

51

Full Egg Control Eggless with Citri-Fi 200FG

Other Egg Replacements

Attributes Citri-Fi Starches (e.g. corn, potato, tapioca)

Gums Proteins (e.g. soy, wheat, dairy)

Clean Label Yes No-mostly modified starches

Depends Depends if protein is modified or not

Non-GMO Yes Depends (e.g. GMO corn starches)

Some Depends (e.g. GMO soy and wheat)

Allergen-free (e.g. gluten-free)

Yes Depends (e.g. corn is perceived as allergen in some markets

Yes Depends (e.g. soy, dairy and wheat are top allergens)

Color Neutral No Color No Color Depends

Nutritional Enhancement

Yes – contains fiber None Some –contains fiber

Yes – protein content

Flavor Neutral None None Depends

Availability Yes Yes – commodity Depends – some gums are sourcedfrom unstable environments

Depends – if it IS commodity or specialty products

52

Citri-Fi may work synergistically with other egg replacement products!!!

Batters & Breadings

53

Batters and Breadings

• Citri-Fi at 0.5% of the pre-dust:• Reduced fat uptake• Increased crispiness

0

200

400

600

800

1000

1200

1400

Control 0.25% Pre-Dust

0.5% Pre-Dust

0.25%Batter

0.5%Batter

0.25%Breading

0.5%Breading

Brea

k Fo

urce

(g)

Axis Title

Comparison of Break Force

Citri-Fi 125 FG g Citri-Fi 125 M40 g

0

2

4

6

8

10

Control 0.25% Pre-Dust

0.5% Pre-Dust

0.25%Batter

0.5% Batter 0.25%Breading

0.5%Breading

% F

at

Axis Title

Comparison of Fat Content

Citri-Fi 125 FG Fat Content (%) Citri-Fi 125 M40 Fat Content (%)

*Work completed by Angela Hunt at Oregon State University

54

Experience in Fish Applications

55

Citri-Fi 125M40 as a Fat Blocker in Coating for Fried Fish Pieces

56

Benefits:• Reduced Oil Pickup

(20% or more)• Increased Yield• Increased Crispiness

Coating System % 125FGM40 used % Pick-up

% Fat

Control 0.00 26.40 9.1







Flow Diagram of sample preparation:1. Thawed whole fish; 2. 5 cm cut fish portions; 3. Pre-Dust; 4. Batter; 5. Breading; 6. Placed in Deep Fryer; 7. Deep Frying at 177 C for 3 min 8. Cooling on wire rack for 5 min; 9. Testing (lipid, texture, moisture and color)

Citri-Fi in Fish Fillet Injections

• Recommended product 100M40 or 100M20• For 10% injection – maximum level is 0.3% in injected

product 3.3% in brine• For 7% injection – maximum is 0.2% in injected product

3% in the brine• No other gums or thickening agents have been added• Important: Shear mixer or immersion blender is necessary

for the fiber to go into injection solution without lumps• Benefits: improvement of yield, and moisture retention

through different processing steps

57

Comminuted Fish Substrate

• Recommended product Citri-Fi 100FG or 100M40• Usage level is 0.3%-1.0% by weight• Citri-Fi is added with other dry ingredients• Benefits:

• Firming up the texture• Controlling and minimizing cooking drip losses• Acceptable label declaration

58

Fish Sausage – Reduced Pork Fat

• Citri-Fi 200 and extra water to replace 20% of pork fat

• Advantages• Cost savings• More yield• Calorie reduction

59

Commercial Examples

60

Commercial Examples

61

AUSTRALIA

Chicken; Water; Salt; E326; E262; Soy Protein; E407; E451; E450; E452; E508; Hydrolysed Maize Protein; Maltodextrin; Maize; Citrus Fibre; Dextrose; E223; Sugar; Herbs; Spices; Yeast Extract; Dehydrated Vegetables; Vegetable Oil

Chicken; Seasonings; Rice Flour; Sugar; Maize Starch; Salt; Potato Starch; Vegetable Powder; Maltodextrin; Honey Powder; Citrus Fibre; Chilli; Flavorings; Preservatives; Spice Extracts; Acidity Regulators; Rice Bran Oil

Beef; Water; Pepper & Parsley Seasoning; Salt; Sugar; Rice Flour; Dehydrated Vegetable Powder; Pepper; Parsley; Vegetable Oil; Flavoring; E330; E160c; E451; Actinidine; Vegetable Powder; Citrus Fiber; E415; Yeast Extract; Spice Extracts

(Global Data, 2012 – 2017)

Commercial Examples

62

FINLAND

Pork; Water; Canola Oil; E262; Potassium Lactate; Sugar; Salt; Flavorings; Spices; Cayenne Pepper; Black Pepper; Red Pepper; Onions; Garlic; Turmeric; Corn;Citrus Fiber; E450; E451; Carrageenan; Glucose; Modified Potato Starch; E315; Carotenoid Coloring

(Global Data, 2012 – 2017)

UNITED KINGDOM

Battered Chicken; Chicken Breast Fillet; Chicken Breast; Maize Starch; Salt; Citrus Fiber; Tapioca Starch; Rosemary Extract; Tempura Batter; Maize Flour; Fortified Wheat Flour; Calcium Carbonate; Iron; Niacin; Thiamin; Corn Flour; Wheat Starch; Sodium Bicarbonate; Diphosphates; Flavoring; White Pepper; Canola Oil; Rice Flour Predust; Rice Flour; Bread Crumbs; Wheat Flour Blend; Yeast; Sunflower Oil; Sweet And Sour Sauce; Water; Sugar; Malt Vinegar; Tomato Ketchup; Tomato Puree; Spirit Vinegar; Cinnamon; Cayenne Pepper; Brown Sugar; Concentrated Pineapple Juice; Rice Wine; Rice; Soy Sauce; Soybeans; Garlic Puree; Ginger Puree; Paprika Extract

Commercial Examples

63

USA

Eggs; Whole Milk Mozzarella Cheese; Cultured Pasteurized Part Skim Milk; Salt; Enzymes; Bacon; Water; Sugar; Smoke Flavoring; Sodium Phosphate; Sodium Erythorbate; Sodium Nitrite; Soybean Oil; Spinach; Parmesan Cheese; Modified Corn Starch; Citrus Fiber; Parmesan Cheese Flavor; Whey Solids; Natural Parmesan Cheese Flavor; Soy Lecithin

(Global Data, 2012 – 2017)

Light Tuna; Cayenne Pepper Sauce; Aged Cayenne Red Peppers; Vinegar; Water; Salt; Garlic Powder; Buffalo Sauce; Hot Sauce Powder; Maltodextrin; Garlic; Natural Flavor; Yeast Extract; Paprika; Citric Acid; Extractives Of Paprika; Sodium Diacetate; Spices; Modified Corn Starch; Xanthan Gum; Citrus Fiber

Commercial Examples

64

USA

(Global Data, 2012 – 2017)

Pork; Beef; Water; Seasonings; Sugar; Paprika; Spices; Chili Pepper; Black Pepper; Sage; Nutmeg; Marjoram; Yeast Extract; Garlic Powder; Oleoresin Capsicum; Salt; Citrus Powder; Grapefruit Pulp; Grapefruit Fiber; Orange Pulp; Orange Fiber; Tangerine Pulp; Tangerine Fiber; Lemon Pulp; Lemon Fiber; Lime Pulp; Lime Fiber

Light Meat Tuna; Water; Tomato Paste; Brown Sugar; Vinegar; Sunflower Oil; Dehydrated Tomatoes; Dehydrated Garlic; Dehydrated Onion; Salt; Paprika; Spices; Modified Corn Starch; Yeast Extract; Potassium Chloride; Molasses Powder; Natural Smoke Flavor; Honey; Natural Flavor; Xanthan Gum; Citrus Fiber; Citric Acid

Meat SegmentMarket DriversPhosphate ChallengesOther Phosphate Replacement SystemsCitri-Fi �Value Proposition Meat Application BenefitsMeat ProductsMeat Injections: �Synergies with PhosphatesMarinade and Brine Value PropositionAdvantages Of Using Citri-Fi In BrinesCitri-Fi’s Binding MechanismsCitri-Fi in Meat InjectionSynergy with PhosphatesProduct Application: �Whole Bird ChickenProduct Application: �Whole Bird ChickenOverall Guidelines/BenefitsMeat Injections: �Phosphate Replacement Via Citri-fi Synergies With Clean Label HydrocolloidsInjected Poultry Phosphate Replacement FormulationsMeat Injections: �Phosphate Replacement via Citri-Fi and Sodium CarbonatePhosphate-free Brine:�Effect of pH AdjustmentPhosphate-free Brine for Meat Injection w/ Na-CaPhosphate-free Chicken Breast Injection: YieldPhosphate-free Chicken Breast Injection: Cooking lossCitri-Fi Phosphate �Replacement ResultsPhosphate-free Brine for Pork Loin InjectionPhosphate-free Pork Loin Injection: YieldPhosphate-free Pork Loin Injection: Cooking lossMeat Marinades�TumblingMeat MarinadesPlated Rosemary Meat Marinades Dry RubMeat MarinadesCitri-Fi 125M40 as a Fat Blocker�Innovation Challenge Winner –Oregon State University Ground/Minced MeatsMeat Value Proposition Ground MeatsCitri-Fi 125 in Ground MeatCitri-Fi in Ground MeatIowa State Testing: Ground Meats Citri-Fi in Ground MeatCitri-Fi and Sodium Lactate to �Increase Yield in Ground MeatGround Meat and Sodium Lactate SynergyCitri-Fi & Extra Water: Partial Replace Fat in Hot DogsReduced-Fat Hot Dogs �with Citri-Fi4th Place in 125 Student Challenge�Chicken Sausage With Reduced Oil & Improved Sensory Sri Lanka Kebabs Use Citri-Fi to Partially Replace MeatSodium Reduction SynergiesMeat Products: �Meat LoafMEATS: Meat LoafMEATS: Meat LoafMEATS: Meat LoafOther Egg Replacements Batters & BreadingsBatters and BreadingsExperience in Fish ApplicationsCitri-Fi 125M40 as a Fat Blocker in Coating for Fried Fish Pieces�Citri-Fi in Fish Fillet InjectionsComminuted Fish SubstrateFish Sausage – Reduced Pork FatCommercial ExamplesCommercial ExamplesCommercial ExamplesCommercial ExamplesCommercial Examples

Documents

Meat Segment - Fiberstar, Inc. · 2019. 11. 1. · pH of brine ~ 7.2 ~ 6.2 ~ 8.4. 1 h post injection: Salt in meat. 0,66 %. 0,67 %: 0,77 %. Citri-Fi in meat-0,17 %. 0,19 %: 7 d post