~12220~^~1~^~D~^~~^~Up to 12 percent flax seed can safely be used as an ingredient in food.~
~14127~^~1~^~N~^~205~^~Contains citric acid.~
~14128~^~1~^~N~^~205~^~Contains citric acid.~
~14129~^~1~^~N~^~205~^~Contains citric acid.~
~14403~^~1~^~N~^~205~^~Contains citric acid.~
~14404~^~1~^~N~^~205~^~Contains citric acid.~
~16126~^~1~^~D~^~~^~Descriptive terms (soft, firm, extra firm) vary in usage between manufacturers as there are no standards for the various types of tofu.~
~16126~^~2~^~N~^~301~^~Manufacturers use either magnesium chloride (nigari), calcium sulfate, or both in varying quantities to precipitate the protein.  Calcium and magnesium contents will vary accordingly.~
~16126~^~3~^~N~^~304~^~Manufacturers use either magnesium chloride (nigari), calcium sulfate, or both in varying quantities to precipitate the protein.  Calcium and magnesium contents will vary accordingly.~
~16127~^~1~^~D~^~~^~Descriptive terms (soft, firm, extra firm) vary in usage between manufacturers as there are no standards for the various types of tofu.~
~16127~^~2~^~N~^~301~^~Manufacturers use either magnesium chloride (nigari), calcium sulfate, or both in varying quantities to precipitate the protein.  Calcium and magnesium contents will vary accordingly.~
~16127~^~3~^~N~^~304~^~Manufacturers use either magnesium chloride (nigari), calcium sulfate, or both in varying quantities to precipitate the protein.  Calcium and magnesium contents will vary accordingly.~
~16159~^~1~^~D~^~~^~Descriptive terms (soft, firm, extra firm) vary in usage between manufacturers as there are no standards for the various types of tofu.~
~16159~^~2~^~N~^~301~^~Manufacturers use either magnesium chloride (nigari), calcium sulfate, or both in varying quantities to precipitate the protein.  Calcium and magnesium contents will vary accordingly.~
~16159~^~3~^~N~^~304~^~Manufacturers use either magnesium chloride (nigari), calcium sulfate, or both in varying quantities to precipitate the protein.  Calcium and magnesium contents will vary accordingly.~
~16160~^~1~^~D~^~~^~Descriptive terms (soft, firm, extra firm) vary in usage between manufacturers as there are no standards for the various types of tofu.~
~16160~^~2~^~N~^~301~^~Manufacturers use either magnesium chloride (nigari), calcium sulfate, or both in varying quantities to precipitate the protein.  Calcium and magnesium contents will vary accordingly.~
~16160~^~3~^~N~^~304~^~Manufacturers use either magnesium chloride (nigari), calcium sulfate, or both in varying quantities to precipitate the protein.  Calcium and magnesium contents will vary accordingly.~
