Fiberstar, Inc. Citri-Fi® Functional Benefits

in Beverage Products

Topics

• Market Trends• Technical Overview

• Citri-Fi Composition & Functionality• Neutral pH Beverages• Acid pH Beverages• Plating Oil-based Beverage Ingredients• Clouding Functionalities• Partial Pulp Replacement

• Summary• Q&A

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Market Trends

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Market Review

• Clean Label Trend• There are no standards or regulations controlled by any governing body. • E-number removal• Simple, transparent and clear messaging • Recognizable, non-chemical sounding, natural • Sustainable story

• Better-for-You• Reduced sugar• Fiber enriched• Vitamin & mineral fortified • Naturally healthy

• Cost Savings Strategies• Expensive fruit extension• Cost-in-Use

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Beverages Classified by pH

7.06.05.04.03.0

pH

Juice beveragesProtein fortified juice beverages

Carbonated

Yogurt drinks

Coffee beveragesNutritional RTDNutritional dry mixSoy/nut beveragesChocolate, Flavored milks

pH effectivenessrange

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PECTIN CARRAGEENAN

XANTHAN

GELLAN

CITRI-FI

Neutral pH Beverages

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Key Beverage Application Areas

Neutral pH RTD Beverages: Chocolate Milk Soy Milk Coffee Drinks Nutritional Drinks Infant Formulas Meal Replacement Beverages Creamers Milk Shakes

Desired Functionality: Viscosity/ mouthfeel Suspension

Protein stabilization Emulsification of fat

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Key Beverage Application Areas

Neutral pH RTD BeveragesTypical Ingredient Choices

Milk/Creamers• Carrageenan• Gellan gum system• CMC/MCC• Locust bean gum• Guar gum• Mono and diglycerides

Soy/Nut Milks• Carrageenan• Gellan gum system• Xanthan gum• Guar gum• Locust bean gum• CMC/MCC• Lecithin

Citri-Fi® can provide mouthfeel in each these systems.

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Adobe Stock Photo

Neutral Dairy—Processing

• Stabilizing system selection based on processing• UHT/HTST

• Carrageenan (deposit <25⁰ C)• High acyl gellan gum system

• Retort (e.g. Starbucks Frappucino®)• Pectin• Citri-Fi

• Spray drying• Maltodextrin• Xanthan• CMC/MCC• Carrageenan

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Typical Process for Neutral pH Protein Beverages

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Blend gum system with dry ingredients

Disperse into milk/soy/nut milk

Preheater 190°F (88°C)

Homogenization 2000 psi

1500 1st stage 500 2nd stage

Final heater 286°F (141°C) 4.5 sec

Cool to below 25°C and aseptically fill

Pumped to UHT Unit

Pasteurization/Sterilization of Milk

Process Fluid MilkMilk Products With

Increased Viscosity

Batch 62.7°C (145°F) 30 min 65.6°C (150°F) 30 min

HTST 71.6°C (161°F) 15 sec 74.4°C (166°F) 15 sec

HHST 88°C (191°F) 1 sec Same

UHT135-150°C (275-302°F)

>4 sec Same

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Chocolate Milk

• At $13-$14 (US) per Kg Carrageenan provides the most cost effective mouthfeel and suspension for cocoa

• Relies on interaction between carrageenan and dairy proteins, use level of 0.03%-0.06%.

• is the technologically preferred product for full milk systems

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However….http://www.drweil.com/diet-nutrition/food-safety/is-carrageenan-safe/http://www.thehealthyhomeeconomist.com/the-ingredient-allowed-in-organic-food-that-can-cause-cancer/http://www.cornucopia.org/tell-the-usda-to-remove-carrageenan-from-organic-foods/

Structure/Function –Network Properties

HA Gellan Gum

Citri-Fi

Citri-Fi

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Protein Fortified Chocolate Milk

• Purpose of the study was to determine effect of Citri-Fi and/or protein on the fluid-gel network formed by carrageenan alternative, high acyl gellangum.

• Variables:• High acyl gellan gum levels of 0.028% or 0.03%• Citri-Fi 100M40 levels of 0.3% or 0.5%• Protein fortification of 1% or 1.5%

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Protein Fortified Chocolate Milk

Control Experimental

Ingredient GRAMS % GRAMS %

Milk Pasteurized 7500.00 75.000 7500.00 75.000Sugar Granular 1100.00 11.000 1100.00 11.000Whey BiPRO 99.00 0.990 99.00 0.990Cocoa Rittenhouse 200.00 2.000 200.00 2.000Vanilla Single fold 30.00 0.300 30.00 0.300Carrageenan Seakem CM611 2.30 0.023 ------- -------Gellan Gum High Acyl ------- -------- 2.8 or 3.0 0.028 or 0.03Citrus Flour Citri-Fi 100M40 ------- ------- 30 or 50 0.3 or 0.5Water Tap 1068.70 10.687 1038.20 10.382

Total 10000.00 100.000 10000.00 100.000

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Protein Fortified Chocolate Milk Results

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Low Protein Series High Protein Series• Shows the necessity of proper deposit temperature of carrageenan (far left sample,

both photos).• For lower protein, lower levels of High Acyl Gellan <0.028% and 0.3% Citri-Fi most

successful.• For high protein, Citri-Fi minimized concentration effect of high acyl gellan gum by

providing network spacing.

Protein Fortified Chocolate Milk—Viscosity Results

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0

1000

2000

3000

4000

5000

6000

7000

0 20 40 60 80 100 120

Visc

osity

cP

RPM

Effect of CF 100M40 on 0.028% HA GellanHigh Protein Chocolate Beverage

Carrageenan Control 0.028% HA Gellan and 0.3% CF 100M40 0.028% HA Gellan and 0.5% CF 100M40

Vegan Chocolate Beverage

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A:Control

B:0.028% HAG

0.3% CF 100M40

C:0.028% HAG

0.5% CF 100M40

Observations:• Carrageenan control (far left) stable• Both Citri-Fi levels were stable • Samples had great mouthfeel

A B C

Viscosity Results Comparing Protein Source

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0

2000

4000

6000

8000

10000

12000

0 20 40 60 80 100 120

Visc

osity

RPM

Comparison of Protein Source on Viscosity of Chocolate Beverages with HAG and Citri-Fi Stabilization

Carrageenan Control 0.028% HAG 0.3% CF 0.028% HAG 0.5% CF

Car. CTL Vegan 0.028% HAG 0.3% CF Vegan 0.028% HAG 0.5% CF Vegan

Coffee Beverages

• Typical RTD mocha coffee contains ~40% milk• Gellan provides body and cocoa suspension• Citri-Fi® provides a creamy mouthfeel• Acidity of coffee denatures protein under UHT or

retort conditions• Na- or K-phosphate added to maintain pH>6.5• Typical Gellan use level is ~0.025-0.030%• Citri-Fi is 0.1-0.5% depending on desired mouthfeel

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Coffee Beverages—Commercial Examples (UHT Processed)

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Grocery Store Photo

Grocery Store Photo

Coffee Beverages—Commercial Examples (Retort Processed)

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Coffee Beverages with Citri-Fi® Formulations

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Gellan Gum Gellan Gum CF100M40

Gellan GumCF100M20

Gellan Gum CF125M40

Ingredients % Grams % Grams % Grams % GramsWater 47.04 4704.10 46.74 4674.10 46.74 4674.10 46.74 4674.10Coffee Concentrate (24x)* 4.00 400.00 4.00 400.00 4.00 400.00 4.00 400.002% Milk 35.60 3560.00 35.60 3560.00 35.60 3560.00 35.60 3560.00Vanilla, Single Strength 0.70 70.00 0.70 70.00 0.70 70.00 0.70 70.00Cocoa (Hershey's ) 1.50 150.00 1.50 150.00 1.50 150.00 1.50 150.00Sugar 11.00 1100.00 11.00 1100.00 11.00 1100.00 11.00 1100.00Gellan gum 0.03 2.90 0.03 2.90 0.03 2.90 0.03 2.90Trisodium Phosphate (TSP) 0.06 6.00 0.06 6.00 0.06 6.00 0.06 6.00Salt 0.07 7.00 0.07 7.00 0.07 7.00 0.07 7.00Citri Fi 100 M40 -- -- 0.30 30.00 -- -- -- --Citri Fi 100 M20 -- -- -- -- 0.30 30.00 -- --Citri-Fi 125 M40 -- -- -- -- -- -- 0.30 30.00

Total 100.00 10,000.00 100.00 10,000.00 100.00 10,000.00 100.00 10,000.00Note: Coffee concentrate obtained from JavoBeverage. www.javobeverage.com

Coffee Beverages with Citri-Fi Viscosity Results

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0.1

1

10

100

1000

10000

1 10 100

Visc

osity

(cPs

)

Shear Rate (1/s)

RTD Coffee Beverage with 0.028 % Gellan Gum or 0.28% Gellan Gum and 0.30% Citri-Fi

Gellan Control CF 100M40

CF100M20 CF 125M40

Citri-Fi Benefits

• Improved consistency, stability and texture • Creamy mouthfeel/body• Label friendly• Heat stable• Easy hydration• Easily suspended• Synergies with suspending agents to stabilize fluid-

gel networks

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Acid pH RTD Beverages

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Key Beverage Application Areas

Acid pH RTD Beverages• Juice drinks• Protein/mineral fortified juice drinks• Carbonated soft drinks• Smoothies• Yogurt drinks

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Acid pH RTD Beverages

• Key Functionalities And Requirements• Mouthfeel• Suspension• Protein protection• Acid stability• Emulsification of fat/flavor oils

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Low pH Beverages

• Typical Ingredients:• Fruit Flavored Soft Drinks

• Ester gum (flavor/cloud)• Gum Arabic (flavor/cloud)• Lecithin (emulsify flavor oil)

• Acidified Protein Drinks• Pectin• CMC

• Fruit Juice Based Drinks• Pectin• Xanthan gum• CMC

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Low pH Beverages—Processing

• Dry Mix• Dry blend• Agglomeration• Spray dry

• Ready-to-Drink• Hot fill• UHT/HTST (acidified milk)• High Pressure Processing (HPP, UHP HHP)• Carbonated

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Commercial Spray Drying Set-up

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Spray Drying Trials Conducted at USDA-ARS Lab

Test 1 Test 5Acacia 100M40

w/ malt 45% solidsIngredients 25% load 20% loadCitri-Fi 100M40 0.0% 0.6%Citri-Fi 100M20 0.0% 0.0%Water 69.6% 64.4%Gum Acacia 7.0% 0.0%Maltodextrin (M100) 17.4% 29.0%Soy Oil 6.1% 5.9%Total 100.0% 100.0%Procedure:

1. Hydrate citrus fiber or gum by stirring in water overnight, 25 C. 2. Add in remaining ingredients with IKA overhead propeller mixer3. Homogenize 3X at 5000 psi4. Measure oil droplet and particle sizes using Horiba Partica light scattering particle size distribution analyzer5. Spray dry using Buchi lab spray dryer using conditions as outlined

1. Inlet ~190-220 C2. Outlet temps 100 C3. Inlet pump speeds 5-15 ml/min

6. Rehydrate powder at 1% and measure oil droplet and particle sizes using Horiba Partica light scattering particle size distribution analyzer

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Particle Size Results Summary

Spray Dried Test 5 w/ CF100M40Spray Dried Test w/ Gum Arabic

Results

• Test with 0.6% CF100M40: worked the best out of all the trials & dried as good or better than gum Arabic and had closest particle size match

• It may be possible to plate fat/flavor oils for far less money

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Instant/Dry Mix Beverages

Plated Lemon Oil

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Ingredients Grams %Citri-Fi® 100M40 20.00 80.00Natural Lemon Oil (LorAnn Oils) 5.00 20.00

Total 25.00 100.00

Procedure:This can be hand mixed or blended in a Waring blender with a small blending vessel.1. Place Citri-Fi® 100M40 in a sturdy bowl.2. Drizzle in the lemon oil. 3. With a slight grinding motion, use a spoon to blend the oil into the

Citri-Fi® 100M40 until a homogenous powder is achieved.

Instant/Dry Mix Beverages

Lemonade with Plated Lemon Oil

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Ingredients Grams %Sugar 27.83 12.10Citric Acid 0.92 0.40Citri-Fi 100M40 plated with lemon oil 0.58 0.25Salt 0.18 0.08Water 200.49 87.17

Total 230.00 100.00

Procedure:1. Dry blend dry ingredients and ensure that Citri-Fi® is evenly distributed

throughout the sugar.2. Mix with the water. Stir until the sugar is dissolved.3. Add ice and enjoy.

Instant/Dry Mix Commercial Examples

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Lecithin Gum Arabic

Composition:Citric acid, maltodextrin, tricalcium phosphate, vitamin C, CMC, aspartame, acesulfameK

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Clouding with Citri-Fi & Oil Citri-Fi gives beverages an appealing and natural opacity at a low inclusion rate Note: These will separate if no shear or stabilizers are used

0.001% 0.05%0.01% 0.10% 0.15%

Values indicate the dry basis weight of each sample. Citri-Fi 100M40 with a 25% tangerine oil content was used to create the following emulsions. Samples were inverted prior to the photo.

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Hot-Fill and Hold for Shelf Stability

pH Fill Temp (°F/°C)<3.0 150/65.63.2 156/68.93.4 164/73.33.6 171/77.23.8 178/81.14.0 185/85.04.2 190/87.84.4 205/96.1

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Drinkable Yogurts/Protein Fortified Juice

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Typical Process for Drinkable Yogurt

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Blend gum system with dry ingredients

Disperse into raw milk

Pre-heat 150°F (66°C)

Homogenization 2000 psi

1500 1st stage 500 2nd stage

Pasteurize 161-166°F (72-75°C) 15 sec

Cool to 110-115°F (42-45°C) inoculate

Fill and hold for 4-6 hours at temperature

Rapid chill <42°F (10°C)

Typical UHT Process for Protein Fortified Juice

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Blend gum system with dry ingredients

Disperse into milk or water

Preheater 190°F (88°C)

Homogenization 2000 psi

1500 1st stage 500 2nd stage

Final heater 286°F (141°C) 4.5 sec

Cool and aseptically fill

Pump to homogenizer

Acidify to <3.8

Smoothies

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HPP Processing

Growing trend in the US and UK HPP cold pressed smoothies or juices

• With this method, the cold pressed juice is placed under 87,000 lb./in or 6000 atm of pressure.

• The pressure inactivates most vegetative bacteria while not changing the “fresh” characteristics of the fruit or vegetable juice.

• Product is bottled into flexible plastic bottles, then pressurized for 3-5 minutes.

• Must be low pH products.

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Citri-Fi® Solution

• Citri-Fi 100, 100FG, 100M40, 200FG, 300FG• Different particle sizes allow to meet specific texture requirements

• Usage Levels May Range: • 0.5%-1% in liquid• 2%-12% in the dry powder mix

• Recommended Incorporation Method• Pre-mix with other dry ingredients in the formulation before liquids

are added• NOTE: Citri-Fi® consists of soluble and insoluble fibers, so

insoluble fiber would tend to settle if used without suspending agents or not consumed within short period of time

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Pulp Extension

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Composition:Water, sucrose, orange juice puree, concentrated orange juice, citric acid, sodium citrate, edible gums, emulsifier, vit C, potassium sorbate, vit E, natural color, vit A

Composition:Water, pink guava juice (53%), sucrose, stabilizer, citric acid,, flavor, beta carotene, vit C, zinc

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Grocery Store Photo

Pulp Extension

Formula: Citri-Fi® Usage:• Amount of Citri-Fi: • To achieve a 15% reduction, 21

grams of pulp were replaced with 1.5 grams of Citri-Fi 100 and 19.5 grams of additional water to equal the 21 units of pulp removed.

• How to add Citri-fi: • Pre-mix Citri-Fi with formula dry

ingredients, such as the sugar. Add additional water with the other liquid ingredients in the formulation.

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Pulp Replacement

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Results:

Control 15% Pulp Replacement Citri-Fi® 100 (1:13)

Citri-Fi Benefits

• Improved consistency, stability and texture • Juice-like mouthfeel, i.e. Body• Adds cloudiness • Partial fruit/vegetable pulp replacement• Label friendly• Heat stable• Easy hydration• Easily suspended• Fruit pulp source• Synergies with foaming agents to stabilize foams

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Contact Information

• International Sales• Nick Kovalenko (VP of International Sales)

• n.kovalenko@fiberstar.net• (715) 425-7550 (x105)

• U.S./Canada Sales• Dan O’Connell (VP of U.S./Canada Sales)

• d.oconnell@fiberstar.net• (920) 629-7245

• Technical• Nesha Zalesny (Technical Sales Manager)

• n.zalesny@fiberstar.net• (619) 871-1415

• Marketing & Media Relations• Jennifer Stephens (VP of Marketing)

• j.stephens@fiberstar.net• (303) 513-4021

• Quality & Food Safety• Tasha Burlini-Olson (Director of

Quality & Food Safety)• t.olson@fiberstar.net• (715) 425-7550 (x114)

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Thank You!

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