How NUTRAVA® Citrus Fiber Supports Starch Replacement in Condiments
Most condiments will be runny without a thickening agent to tailor viscosity. After all, consumers want a mayonnaise that spreads easily on a sandwich – not one that soaks through the bread. Appearance matters too. A condiment should be thick enough to easily come out of a bottle and stay where the consumer wants it but not clump or run. Besides looking attractive, a condiment must hold up to processing requirements such as temperature, shear and pressure changes as it makes its way to store shelves.
Starch is traditionally the most popular ingredient to control uniformity, stability and texture in condiments and sauces. However, product developers may not want to use starch for several reasons, perhaps due to supply issues, flavor masking or to meet the brand’s clean label requirements.
NUTRAVA® Citrus Fiber is a unique fiber ingredient with high water-holding and gelling properties that can support starch replacement in condiments as well as offer similar or improved texture.
See the story behind NUTRAVA® Citrus Fiber
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It also supports emulsion stability at different oil levels and is resistant to degradation by enzymes present in vegetables commonly used in coleslaw dressing (excluding onion and garlic). It can also help product developers use lower tomato solids content when creating ketchup. Beyond condiments, NUTRAVA® Citrus Fiber can also be used to lower solids or improve pulpiness in tomato sauce.
We developed a vegan, light mayonnaise* (35% fat) recipe with NUTRAVA® Citrus Fiber and compared it to one made with starch, xanthan gum and egg yolk.
As you’ll see, the mayonnaise* made with NUTRAVA® Citrus Fiber…
- Has a similar structure
- Retains a thick, smooth, squeezable texture
In addition,
- You have the versatility to partially or completely replace xanthan gum, egg yolk or starch (any or all) for a significant supply de-risking
- Structure and viscosity are not affected by order of addition
- Cold or hot processing provides similar functionality
Think of the possibilities!
- A mayonnaise* recipe with the flexibility to de-risk supply disruptions of xanthan gum, egg, starch
- Simple, label-friendly, vegan formulation
- Contribution to mouthfeel in reduced-fat products
- Emulsion stability at different fat levels
Would you like to try our recipe in your lab? Download our recipe card here.
Want a sample of NUTRAVA® Citrus Fiber? Contact us.
*In some countries, the composition of mayonnaise is defined by a standard of identity. Please refer to country-specific guidelines for details.