Fiberstar, Inc. Showcases Citri-Fi® Natural Citrus Fibre to Replace Phosphates in Meats

Moreover, another popular method is to use this clean label fibre in combination with sodium carbonate. Sodium carbonate relaxes the animal muscle to allow more water to bind. Meanwhile, Citri-Fi holds onto the water to maintain high yields and reduce purge in meats. Citri-Fi usage ranges between 0.2% to 0.4%. Studies show that injected poultry using Citri-Fi and sodium carbonate together improved yields by more than 4% versus poultry injected with no phosphates. Coincidentally, many meat processors already use sodium carbonate as a processing aid or for other purposes. 

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Moreover, another popular method is to use this clean label fibre in combination with sodium carbonate. Sodium carbonate relaxes the animal muscle to allow more water to bind. Meanwhile, Citri-Fi holds onto the water to maintain high yields and reduce purge in meats. Citri-Fi usage ranges between 0.2% to 0.4%. Studies show that injected poultry using Citri-Fi and sodium carbonate together improved yields by more than 4% versus poultry injected with no phosphates. Coincidentally, many meat processors already use sodium carbonate as a processing aid or for other purposes. 

Citri-Fi is non-GMO, allergen-free and has no E-number. This natural citrus fibre is a Product of the USA . Citri-Fi can be labeled as citrus fibre, dried citrus pulp or citrus flour. Please visit Fiberstar at Booth 6K80 at Food Ingredients Europe in December to learn more. 

To find more information or order a sample visit www.FiberstarIngredients.com or contact Nick Kovalenko , VP of International Sales, at n.kovalenko@fiberstar.net.

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