Fiberstar, Inc. Citri-Fi Functional Benefits in Beverage Products

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Douglas Rich
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1 Fiberstar, Inc. Citri-Fi Functional Benefits in Beverage Products

2 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 2

3 Market Trends 3

4 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 4

5 Beverages Classified by ph Carbonated Juice beverages Protein fortified juice beverages Yogurt drinks Coffee beverages Nutritional RTD Nutritional dry mix Soy/nut beverages Chocolate, Flavored milks ph ph effectiveness range PECTIN XANTHAN CARRAGEENAN GELLAN CITRI-FI 5

6 Neutral ph Beverages 6

7 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 7

8 Key Beverage Application Areas Citri-Fi can provide mouthfeel in each these systems. Neutral ph RTD Beverages Typical 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 Adobe Stock Photo 8

9 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 9

10 Typical Process for Neutral ph Protein Beverages Blend gum system with dry ingredients Disperse into milk/soy/nut milk Preheater 190 F (88 C) Pumped to UHT Unit Homogenization 2000 psi st stage nd stage Final heater 286 F (141 C) 4.5 sec Cool to below 25 C and aseptically fill 10

11 Pasteurization/ Sterilization of Milk Process Fluid Milk Milk 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 UHT C ( F) >4 sec Same 11

12 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 However

13 Structure/Function Network Properties HA Gellan Gum Citri-Fi Citri-Fi 13

14 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 gellan gum. 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% 14

15 Protein Fortified Chocolate Milk Control Experimental Ingredient GRAMS % GRAMS % Milk Pasteurized Sugar Granular Whey BiPRO Cocoa Rittenhouse Vanilla Single fold Carrageenan Seakem CM Gellan Gum High Acyl or or 0.03 Citrus Flour Citri-Fi 100M or or 0.5 Water Tap Total

For lower protein, lower levels of High Acyl Gellan <0.028% and 0.3% Citri-Fi most successful.

16 Protein Fortified Chocolate Milk Results 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. 16

17 Protein Fortified Chocolate Milk Viscosity Results 7000 Effect of CF 100M40 on 0.028% HA Gellan High Protein Chocolate Beverage Viscosity cp RPM Carrageenan Control 0.028% HA Gellan and 0.3% CF 100M % HA Gellan and 0.5% CF 100M40 17

levels were stable Samples had great mouthfeel A:

18 Vegan Chocolate Beverage A B C Observations: Carrageenan control (far left) stable Both Citri-Fi levels were stable Samples had great mouthfeel A: Control B: 0.028% HAG 0.3% CF 100M40 C: 0.028% HAG 0.5% CF 100M40 18

19 Viscosity Results Comparing Protein Source Comparison of Protein Source on Viscosity of Chocolate Beverages with HAG and Citri-Fi Stabilization Viscosity RPM 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 19

20 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 ~ % Citri-Fi is % depending on desired mouthfeel 20

21 Coffee Beverages Commercial Examples (UHT Processed) Grocery Store Photo Grocery Store Photo 21

22 Coffee Beverages Commercial Examples (Retort Processed) Grocery Store Photo Grocery Store Photo 22

23 Coffee Beverages with Citri-Fi Formulations Gellan Gum Gellan Gum CF100M40 Gellan Gum CF100M20 Gellan Gum CF125M40 Ingredients % Grams % Grams % Grams % Grams Water Coffee Concentrate (24x)* % Milk Vanilla, Single Strength Cocoa (Hershey's ) Sugar Gellan gum Trisodium Phosphate (TSP) Salt Citri Fi 100 M Citri Fi 100 M Citri-Fi 125 M Total , , , , Note: Coffee concentrate obtained from Javo Beverage. 23

24 Coffee Beverages with Citri-Fi Viscosity Results RTD Coffee Beverage with % Gellan Gum or 0.28% Gellan Gum and 0.30% Citri-Fi Gellan Control CF100M20 CF 100M40 CF 125M40 Viscosity (cps) Shear Rate (1/s) 24

25 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 fluidgel networks 25

26 Acid ph RTD Beverages 26

27 Key Beverage Application Areas Acid ph RTD Beverages Juice drinks Protein/mineral fortified juice drinks Carbonated soft drinks Smoothies Yogurt drinks 27

28 Acid ph RTD Beverages Key Functionalities And Requirements Mouthfeel Suspension Protein protection Acid stability Emulsification of fat/flavor oils 28

29 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 29

30 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 30

31 Commercial Spray Drying Set-up 31

32 Spray Drying Trials Conducted at USDA-ARS Lab Test 1 Test 5 Acacia 100M40 w/ malt 45% solids Ingredients 25% load 20% load Citri-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 mixer 3. Homogenize 3X at 5000 psi 4. Measure oil droplet and particle sizes using Horiba Partica light scattering particle size distribution analyzer 5. Spray dry using Buchi lab spray dryer using conditions as outlined 1. Inlet ~ C 2. Outlet temps 100 C 3. 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 32

33 Particle Size Results Summary Spray Dried Test w/ Gum Arabic Spray Dried Test 5 w/ CF100M40

34 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 34

35 Instant/Dry Mix Beverages Plated Lemon Oil Ingredients Grams % Citri-Fi 100M Natural Lemon Oil (LorAnn Oils) Total 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. 35

36 Instant/Dry Mix Beverages Lemonade with Plated Lemon Oil Ingredients Grams % Sugar Citric Acid Citri-Fi 100M40 plated with lemon oil Salt Water Total 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. 36

37 Instant/Dry Mix Commercial Examples Lecithin Gum Arabic Grocery Store Photo Grocery Store Photo Grocery Store Photo Composition: Citric acid, maltodextrin, tricalcium phosphate, vitamin C, CMC, aspartame, acesulfame K 37

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% 0.01% 0.05% 0.

38 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% 0.01% 0.05% 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. 38

39 Hot-Fill and Hold for Shelf Stability ph Fill Temp ( F/ C) < / / / / / / / /

40 Drinkable Yogurts/ Protein Fortified Juice 40

41 Typical Process for Drinkable Yogurt Blend gum system with dry ingredients Disperse into raw milk Pre-heat 150 F (66 C) Homogenization 2000 psi st stage nd stage Pasteurize F (72-75 C) 15 sec Cool to F (42-45 C) inoculate Fill and hold for 4-6 hours at temperature Rapid chill <42 F (10 C) 41

42 Typical UHT Process for Protein Fortified Juice Acidify to <3.8 Blend gum system with dry ingredients Homogenization 2000 psi Disperse into milk or water Pump to homogenizer st stage nd stage Preheater 190 F (88 C) Final heater 286 F (141 C) 4.5 sec Cool and aseptically fill 42

43 Smoothies 43

The pressure inactivates most vegetative bacteria while not changing the fresh characteristics of the

44 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. 44

45 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 45

sucrose, orange juice puree, concentrated orange juice, citric acid, sodium citrate,

46 Composition: Water, pink guava juice (53%), sucrose, stabilizer, citric acid,, flavor, beta carotene, vit C, zinc Grocery Store Photo Pulp Extension 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 Grocery Store Photo 46

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.

47 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. 47

48 Pulp Replacement Results: Control 15% Pulp Replacement Citri-Fi 100 (1:13) 48

49 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 49

50 Contact Information International Sales Nick Kovalenko (VP of International Sales) (715) (x105) U.S./Canada Sales Dan O Connell (VP of U.S./Canada Sales) d.oconnell@fiberstar.net (920) Technical Nesha Zalesny (Technical Sales Manager) n.zalesny@fiberstar.net (619) Marketing & Media Relations Jennifer Stephens (VP of Marketing) j.stephens@fiberstar.net (303) Quality & Food Safety Tasha Burlini-Olson (Director of Quality & Food Safety) t.olson@fiberstar.net (715) (x114) 50

51 Thank You! 51

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