AgriFiber MFC

Identification & Functionality

Ingredient Name

Corn Fiber

Food Ingredients Functions

Emulsifier,

Fiber Source,

Gelling Agent,

Humectant,

Stabilizer,

Thickener,

Viscosity Modifier

Ingredients

Corn Fiber

Technologies

Food Ingredients

Product Families

Food Ingredients — Nutrition & Fortification

Dietary Fiber

Food Ingredients — Texture & Consistency

Emulsifiers,

Stabilizers,

Starches & Thickeners,

Texturizers

Features & Benefits

Labeling Claims

Allergen-free,

Gluten-free,

Halal,

Keto,

Kosher,

Non-GMO,

Vegan

Food Ingredients Features

Anti-Crystallization,

Balanced Nutrition,

Calorie Reduction,

Decreased Syneresis,

Emulsifying,

Emulsion Stabiliser,

Fat Reduction,

Improved Freeze/Thaw Stability,

Improved Mouthfeel,

Improved Water Holding Capacity,

Improved Yield,

Low Calorie,

Low Glycemic Index,

Neutral Taste,

Odorless,

Reduced Oil Absorption,

Stabilizing,

Texturizing

Product Benefits

Function	Attributes	Applications
Water Holding Capacity & Moisture Control	Prevents ice crystal formation Improves freeze/thaw stability Improves texture/mouthfeel Enhances product yield	Dairy Bakery Frozen meals
Thickening	Improves texture/mouthfeel More cohesive sauces Lowers calories/fa	Dips/dressings/sauces Spreads Fillings Soups
Gelling	Produces smooth mouthfeel Thickens without stiffness	Jellies Yogurts Meat patties
Emulsification	Reduces separation/syneresis Stabilizes oil-in-water mixtures	Dairy Bakery Dips/dressings/sauces Spreads (mayo)
Reducing Oil Absorption	Lower oil uptake Lowers calories/fat Reduced blowouts	Coatings/breadings French/sweet potato fries Snacks (tortilla chips)

 

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery,

Cereals & Snacks,

Confectionery,

Convenience Foods,

Dairy,

Desserts & Fruit Preparations,

Meat Substitutes,

Meat, Poultry & Seafood,

Other Food Applications,

Savory & Culinary

Food & Nutrition Applications

Breadings,

Dairy Products,

Dips,

Dressings,

Food Coatings,

French Fries,

Frozen Meals,

Jams,

Jellies,

Mayonnaise,

Meat Substitutes,

Processed Meat Products,

Sauces,

Snacks,

Soups,

Spreads,

Tortilla Chips,

Yogurt

Properties

Physical Form

Powder,

Solid

Appearance

Off-white powder

Odor

Odorless

Taste

Tasteless

Microbiological Values

	Value	Units	Test Method / Conditions
Aerobic Plate Count	max. 5000	cfu/g	FDA BAM
Coliform	max. 10	cfu/g	Petrifilm
E. coli	max. 10	cfu/g	Petrifilm
Salmonella	Negative	/25 g	FDA BAM
Yeast & Mold	max. 200	cfu/g	FDA BAM

Nutritional Information (per 100 gm)

	Value	Units	Test Method / Conditions
Calories	16.7	cal	—
Cholesterol	0	mg	—
Dietary Fiber	97	g	—
Potassium	10.9	mg	—
Protein	0.24	g	—
Sodium	171	mg	—
Total Carbohydrate	97	g	—
Total Carbohydrate of which sugar	0.66	g	—
Total Fat	0.41	g	—
Total Fat of which saturate	0.12	g	—

Specifications

	Value	Units	Test Method / Conditions
Ash	2	%	Iso/IEC 17025:2017 A2LA 2927.01
Color Value	82 - 95	L	Hunter Colorimeter
Dietary Fiber	85	%	AOAC 2009.01 and 2011.25
Moisture	9	%	Ohaus MB45 Moisture Balance
Viscosity	2000 - 40000	cP	Brookfield HA Viscometer #5 Spindle, 12 rpm, Temp 25-30°C, 4.00 % solids,Shear-thinning thixotropic gel

Note

*While this information is typical, natural variations in the sourced corn bran may infuence the nutritional profile of AgriFiber MFC.

Regulatory & Compliance

Certifications & Compliance

Halal,

Kosher

Packaging & Availability

Packaging Type

Boxes

Packaging Information

• 10 kg (22 lbs.); 23 x 12 1⁄2 x 14 3⁄4" Polyline boxes (L x W x H)*
• 22 lb. boxes/ 30 boxes per pallet

Note

*Packaging and Delivery Formats indicated are typical for current products.

Storage & Handling

Shelf Life

2 years

Storage Information

Store in cool dry place in sealed container.