Enhanced TDS
Identification & Functionality
- Ingredient Name
- Supplied By
- Food Ingredients Functions
- Ingredients
- Citrus Fiber
- Technologies
- Product Families
Features & Benefits
- Benefit Claims (Health)
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Segments
- Applications
- Food & Nutrition Applications
- Usage Information
Category Food Application Recommended Use Level Benefits Bakery
Bread & Buns 0.25% - 1.00% - Moisture Retention
- Texture Enhancer
- Emulsification Properties
Cakes 0.30% - 1.00% - Moisture Retention
Gluten-free 0.20% - 0.60% - Texture Enhancer
- Moisture Retention
- Emulsification Properties
Beverages
Acidified Protein Drinks 0.10% - 0.60% - Emulsification Properties
- Mouthfeel
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
Ice Cream (Hard Pack) 0.25% - 1.50% - Adds Viscosity
- Emulsion Stability
Sauce 0.20% - 1.00% - Fat Reduction
- Emulsion Stability
- Mouthfeel
Yogurt & Sour Creams 0.20% - 0.50% - Fat Reduction
- Adds Viscosity
- Syneresis Reduction
Dairy Alternatives
Fermented Plant Desserts 0.40% - 0.60% - Texture
- Mouthfeel
- Stability
Frozen Desserts, Ice Cream & Soft Serve 0.25% - 1.00% - Freeze/thaw Stability
- Emulsification Properties
Hard Cheeses 0.10% - 0.60% - Emulsification
- Melt-ability
- Stretch-ability
Soft Cheeses 0.10% - 0.60% - Emulsification
- Stability
- Texture
Non-Dairy Butter & Spreads 0.25% - 1.00% - Emulsification Properties
Non-Dairy Cheeses 0.10% - 0.60% - Improved Texture
- Emulsification Properties
Non-Dairy Yogurt & Sour Creams 0.10% - 0.60% - Improved Texture
- Emulsion Stability
Creamers 0.25% - 0.40% - Emulsification
- Smooth Mouthfeel
Cultured Products 0.10% - 0.60% - Stability
- Reduced Syneresis
- Smooth Mouthfeel
Dressings & Sauces 0.40% - 0.60% - Viscosity
- Emulsification
- Mouthfeel
Margarine 0.25% - 1.00% - Emulsification
Plant Drinks 0.25% - 0.40% - Stability
- Mouthfeel
Vegetable Cooking Cream 0.40% - 0.60% - Adds Viscosity
- Mouthfeel
Dressings & Sauces
Mayonnaise 0.25% - 1.50% - Adds Viscosity
- Emulsion Stability
Pourable (low oil) 0.25% - 1.50% - Adds Viscosity
- Emulsion Stability
Ranch 0.25% - 1.50% - Adds Viscosity
- Emulsion Stability
Spoonable (high oil) 0.20% - 1.00% - Egg Reduction
Vinaigrette 0.20% - 1.00% - Egg Reduction
Frozen Foods Ice Cream (Hard Pack) 0.25% - 1.50% - Adds Viscosity
- Emulsion Stability
Meat & Poultry Injected Whole Muscle 0.25% - 0.50% - Phosphate Reduction
- Increased Yields
- Reduced Purge
Meat Substitutes Meat Alternatives 0.50% - 2.00% - Stabilization Capabilities
- Emulsification Properties
Food Application
Dips/Spreads 0.25% - 1.00% - Emulsion Stability
- Fat Reduction
- Improved Mouthfeel
- Increased Yields
- Syneresis Reduction
- Thickener
Sour Cream 0.10% - 0.30% Whipped Spreads 0.25% - 1.00%
Properties
- Appearance
- Various shapes of diatom structures
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Packaging Type
- Regional Availability
- Packaging Information
- Net 20.0 kg (44lbs).
- 16" × 5" x 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.