AgriFiber MFO

Identification & Functionality

Ingredient Name

Oat Fiber

Food Ingredients Functions

Emulsifier,

Fiber Source,

Stabilizer

Ingredients

Oat Fiber

Technologies

Food Ingredients

Product Families

Food Ingredients — Nutrition & Fortification

Dietary Fiber

Food Ingredients — Texture & Consistency

Emulsifiers,

Stabilizers

Features & Benefits

Labeling Claims

Allergen-free,

Gluten-free,

Halal,

Keto,

Kosher,

Non-GMO,

Vegan

Food Ingredients Features

Calorie Reduction,

Decreased Syneresis,

Emulsifying,

Emulsion Stabiliser,

Enhanced Shelf Life,

Fat Reduction,

Improved Crispiness,

Improved Mouthfeel,

Low Glycemic Index,

Neutral Taste,

Odorless,

Reduced Oil Absorption,

Stabilizing,

Texturizing

Product Benefits

Function	Attributes	Applications
Reducing Oil Absorption	Lower oil uptake Lowers calories/fat	Coatings/breadings French/sweet potato fries Snacks (tortilla chips)
Enhancing Fried Coatings	Crispy batter for fried products	Fried chicken Tempura
Controlling Moisture	Improves moisture control Improves texture/mouthfeel Extends shelf life Minimizes ice crystal formation	Breads Pizza crusts Tortillas Cookies Bakery
Stabilizing	Less shrinkage in foam products Helps retain volume (prevents collapse)	Meringues Whipped creams Marshmallows
Emulsification	Reduces separation/syneresis Stabilizes oil-in-water mixtures	Dips/dressings/sauces Spreads (mayo) Dairy Bakery

 

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery,

Cereals & Snacks,

Confectionery,

Convenience Foods,

Dairy,

Desserts & Fruit Preparations,

Other Food Applications,

Savory & Culinary

Food & Nutrition Applications

Bread,

Breadings,

Cookies,

Dairy Products,

Dips,

Dressings,

Food Coatings,

French Fries,

Marshmallow,

Mayonnaise,

Meringue,

Pizza,

Sauces,

Snacks,

Spreads,

Tortilla,

Tortilla Chips,

Whipping Cream

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	7.32	cal	—
Cholesterol	max. 1.0	mg	—
Dietary Fiber	90.6	g	—
Potassium	2.14	mg	—
Protein	1.01	g	—
Sodium	790	mg	—
Total Carbohydrate	0	g	—
Total Carbohydrate of which sugar	91.15	g	—
Total Fat	0.12	g	—
Total Fat of which saturate	0.04	g	—

Specifications

	Value	Units	Test Method / Conditions
Ash	2	%	Iso/IEC 17025:2017 A2LA 2927.01
Color Value	82 - 90	L	Hunter Colorimeter
Dietary Fiber	85	%	AOAC 2009.01 and 2011.25
Moisture	9	%	Ohaus MB45 Moisture Balance
Viscosity	2000 - 75000	cP	Brookfield HA Viscometer #4 Spindle, 12 rpm, Temp 25-35°C, 6.00 % 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 MFO.

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.