Enhanced TDS
Identification & Functionality
- Ingredient Name
- Supplied By
- Animal Feed & Nutrition Functions
- Food Ingredients Functions
- Ingredients
- Citrus Fiber
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Segments
- Applications
- Food & Nutrition Applications
- Usage Information
Category Food Application Recommended Use Level Benefits Bakery
Fillings: Fruit and Other 0.25% - 1.00% - Heat Stability
- Adds Viscosity
- Improved Texture
- Pectin Extension
Bread & Buns 0.25% - 1.00% - Moisture Retention
- Texture Enhancer
- Emulsification Properties
Chips/Crackers 0.50% - 1.00% - Strengthening
Cookies 0.25% - 1.00% - Moisture Retention
- Chewiness
- Fat Reduction
Gluten-free 0.20% - 0.60% - Texture Enhancer
- Moisture Retention
- Emulsification Properties
Beverages
Acidified Protein Drinks 0.10% - 0.60% - Emulsification Properties
- Mouthfeel
Fruit Juice 0.10% - 0.60% - Pulp Replacement
- Emulsification Properties
- Improved Mouthfeel
- Clouding
Powdered 0.25% - 1.00% - Stabilization Capabilities
- Improved Mouthfeel
- Clouding
RTD Drinks 0.10% - 0.60% - Mouthfeel & Body
- Emulsification Properties
- Clouding
- pH Stability
Smoothie 0.25% - 1.50% - Adds Viscosity
- Improved Mouthfeel
Vegetable Drinks 0.05% - 0.60% - Mouthfeel & Body
- Emulsification Properties
- Pulpiness
Dairy
Fresh Cheese 0.25% - 0.75% - Syneresis Reduction
- Increased Yields
Yogurt & Sour Creams 0.20% - 0.50% - Fat Reduction
- Adds Viscosity
- Syneresis Reduction
Cottage Cheese 0.25% - 0.75% - Emulsion Stability
- Fat Reduction
- Improved Mouthfeel
- Increased Yields
- Syneresis Reduction
- Thickener
Sour Cream 0.10% - 0.30% Yogurts 0.10% - 0.50% Dairy Alternatives
Non-Dairy Cheeses 0.10% - 0.60% - Improved Texture
- Emulsification Properties
Non-Dairy Yogurt & Sour Creams 0.10% - 0.60% - Improved Texture
- Emulsion Stability
Hard Cheeses 0.10% - 0.60% - Emulsification
- Melt-ability
- Stretch-ability
Soft Cheeses 0.10% - 0.60% - Emulsification
- Stability
- Texture
Cultured Products 0.10% - 0.60% - Stability
- Reduced Syneresis
- Smooth Mouthfeel
Plant Drinks 0.25% - 0.40% - Stability
- Mouthfeel
Frozen Foods
Bakery/Pasta 0.20% - 1.00% - Freeze-thaw Stability
- Reheat Stability
Bakery/Pasta 0.20% - 1.00% - Freeze-thaw Stability
- Reheat Stability
Bakery/Pasta 0.20% - 1.00% - Freeze-thaw Stability
- Reheat Stability
Prepared Sandwich 0.20% - 1.00% - Freeze-thaw Stability
- Reheat Stability
Meat & Poultry
Emulsified 0.25% - 0.50% - Increased Yields
- Improved Texture
Ground 0.25% - 0.75% - Increased Yields
- Reduced Purge
- Moisture Retention
Kebab/Gyros 0.25% - 1.00% - Phosphate Reduction
- Increased Yields
- Reduced Purge
Meat Substitutes Meat Alternatives 0.50% - 2.00% - Stabilization Capabilities
- Emulsification Properties
Pet Food & Treats
Biscuits 0.20% - 1.00% - Strengthening
- Reduced Breakage
Canned/Wet 0.20% - 1.00% - Syneresis Control
- Water Binding
- Meat-like Texture
Fresh/Chubs 0.20% - 1.00% - Moisture Retention
- Emulsification Properties
Semi-moist 0.20% - 1.00% - Moisture Retention
Fresh/Raw/Chubs 0.20% - 1.00% - Water Binding
- Emulsification Properties
Semi-Moist 0.20% - 1.00% - Moisture Retention
- Meat-like Texture
Properties
- Appearance
- Fine, free flowing powder
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Packaging Type
- Regional Availability
- Packaging Information
- Net 20.0 kg (44lbs).
- 16" × 5" × 37" kraft bag.
- 50 bags per pallet.
Storage & Handling
- Shelf Life
- 36 months
- Storage Conditions and Shelf Life
Closed bags should be stored in a clean and dry environment at room temperature.
Shelf Life: Thirty-six months from date of manufacture, under above storage conditions.