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Bakery Fillings, Toppings and Inclusions: |
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Fillings, toppings, a
batter ingredient to replace fats and artificial sweeteners. Natural PH
reduces mold formation; humectants provide moisture and antioxidants extend
shelf life. Great when mixed with poppy seeds in Danish Pastries. |
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Dairy: |
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Adult drinks,
all-natural smoothies, swirls in yogurts, cottage cheese and whipped
butters. |
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Meat Patties: |
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Phenolics permit fat
replacement with taste and texture retention; antimicrobial properties
significantly reduce e-coli growth; antioxidant properties extend the
redness of meat in the display case, eliminates warmed over flavor (WOF),
reduces quantities of BHA, BHT and TBHQ required and extends shelf life;
humectants provide moisture. |
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Poultry Patties: |
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Phenolics permit fat
replacement with taste and texture retention; antimicrobial properties
significantly reduce salmonella growth; antioxidant properties eliminates
warmed over flavor (WOF), reduces quantities of BHA, BHT and TBHQ required
and extended shelf life; humectants provide moisture. |
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Veggie Burgers: |
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Phenolics permit fat
replacement with taste and texture retention; humectants provide moisture;
antioxidant properties remove warmed over flavor, WOF, reduce quantities of
BHA, BHT and TBHQ required and extend shelf life. |
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Adult Drinks: |
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When mixed with milk or
soy-milk, creates an all-natural ingredient adult drink. Phenolics provide a
“natural” laxative effect. Natural sweeteners and fruit flavor eliminate the
need for artificial ingredients, a cleaner label. |
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Cereals & Snacks Coating/Ingredient: |
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Reduced viscosity
allows product to be used in modern, highly automated spraying and coating
systems to coat flakes with the taste of Plums. Humectants increase moisture
and antioxidants reduce BHA, BHT and TBHQ requirements. |
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Chocolates: |
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Phenolics provide the
taste and texture of chocolate. The quantities of chocolate can be reduced,
thereby reducing the amount of fat in the recipe. Antioxidants reduce the
quantity of BHA and BHT required and extends shelf life. |
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Sauces: |
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Replaces paste which
produces a burned taste and an inconsistent texture and color; paste must be
melted prior to use; Dried Plum Butter is pumpable and pourable as
delivered, no burned flavor and consistent color and texture. Dried Plum
Butter intensifies the flavors of natural spices such as dill, fennel,
cardamom and cinnamon. |
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Bakery Fillings, Toppings and Inclusions: |
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Phenolics reduce mold
formation; natural sweetener reduces need for high fructose corn syrup;
Phenolics provide the flavor and taste of fat (low fat formulas);
antioxidants reduce need for BHA, BHT and TBHQ and extend shelf life. Also
can be mixed with grains and fruits in cookie recipes. |
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Dairy: |
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Can be used as an
ingredient in yogurts and cottage cheeses. |
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Nutritional Bars: |
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Sorbitol reduces
quantities of glycerin normally required; Antioxidants reduce quantities of
BHA, BHT and TBHQ required and extend shelf life; natural sweetness and
fruit flavor reduces need for high fructose corn syrup and other artificial
ingredients. |
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Cereals & Snacks Coating/Ingredient: |
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Increases the fiber
effect of all bran cereals when mixed with a formula prior to extrusion or
flaking. Humectants retain moisture content; antioxidants increase shelf
life replace fats and reduce quantities of BHA, BHT and TBHQ required;
Phenolics provide flavor and taste of fat; natural sweetness and fruit
flavor reduces need for high fructose corn syrup and other artificial
ingredients. |
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Chocolates: |
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Phenolics provide the
taste and texture of chocolate. The quantities of chocolate can be reduced,
thereby reducing the amount of fat in the recipe. Antioxidants reduce the
quantity of BHA and BHT required and extends shelf life. Can be mixed with
50% cocoa powder to make a paste extending chocolate or a low-fat chocolate
substitute. |
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Sauces: |
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Replaces paste which
produces a burned taste and an inconsistent texture and color; paste must be
melted prior to use; puree is pumpable and pourable as delivered, no burned
flavor and consistent color and texture. Plum Puree intensifies the flavors
of natural spices such as dill, fennel, cardamom and cinnamon. |
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Bakery Fillings, Toppings and Inclusions: |
|
Fillings, toppings,
a batter ingredient to replace fats and artificial sweeteners. Natural
PH reduces mold formation; humectants provide moisture and antioxidants
extend shelf life. Can be used as a smear on raisin bread prior to
rolling into loaf and placing in oven. |
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Dairy: |
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Can be used as
coatings, fillings and swirls in yogurts, cottage cheese and whipped
butters. Phenolics provide the texture and taste of fat, natural PH
reduces mold formation; natural sweeteners and fruit flavors reduce the
need for artificial sweeteners and flavoring; antioxidant properties
reduce quantities of BHA, BHT and TBHQ required and extended shelf life. |
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Adult Drinks: |
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When mixed with
milk or soy-milk, creates an all-natural ingredient adult drink.
Phenolics provide a “natural” laxative effect. Natural sweeteners and
fruit flavor eliminate the need for artificial ingredients, a cleaner
label. |
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Cereals & Snacks Coating/Ingredient: |
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Reduced viscosity
allows product to be used in modern, highly automated spraying and
coating systems to coat flakes with the taste of Raisin. Humectants
increase moisture and antioxidants reduce BHA, BHT and TBHQ requirements
and extend shelf life; natural sweeteners and fruit flavors reduce the
need for artificial sweeteners and flavoring. |
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Baby Foods: |
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Natural sweeteners
and fruit flavor eliminate the need for artificial ingredients, a
cleaner label; Phenolics provide the texture and taste of fat;
antioxidant properties reduce quantities of BHA, BHT and TBHQ required
and extended shelf life. |
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Sauces: |
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Replaces paste
which produces a burned taste and an inconsistent texture and color;
paste must be melted prior to use; Raisin Butters is pumpable and
pourable as delivered, no burned flavor and consistent color and
texture. |
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Bakery Fillings, Toppings and Inclusions: |
|
Fillings, toppings,
a batter ingredient to replace fats and artificial sweeteners. Natural
PH reduces mold formation; humectants provide moisture and antioxidants
extend shelf life. Can be used as a smear on raisin bread prior to
rolling into loaf and placing in oven. |
|
Dairy: |
|
Can be used as
coatings, fillings and swirls in yogurts, cottage cheese and whipped
butters. Phenolics provide the texture and taste of fat, natural PH
reduces mold formation; natural sweeteners and fruit flavors reduce the
need for artificial sweeteners and flavoring; antioxidant properties
reduce quantities of BHA, BHT and TBHQ required and extended shelf life. |
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Adult Drinks: |
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When mixed with
milk or soy-milk, creates an all-natural ingredient adult drink.
Phenolics provide a “natural” laxative effect. Natural sweeteners and
fruit flavor eliminate the need for artificial ingredients, a cleaner
label. |
|
Cereals & Snacks Coating/Ingredient: |
|
Reduced viscosity
allows product to be used in modern, highly automated spraying and
coating systems to coat flakes with the taste of Raisin. Humectants
increase moisture and antioxidants reduce BHA, BHT and TBHQ requirements
and extend shelf life; natural sweeteners and fruit flavors reduce the
need for artificial sweeteners and flavoring. |
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Baby Foods: |
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Natural sweeteners
and fruit flavor eliminate the need for artificial ingredients, a
cleaner label; Phenolics provide the texture and taste of fat;
antioxidant properties reduce quantities of BHA, BHT and TBHQ required
and extended shelf life. |
|
Sauces: |
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Replaces paste
which produces a burned taste and an inconsistent texture and color;
paste must be melted prior to use; Raisin Butters is pumpable and
pourable as delivered, no burned flavor and consistent color and
texture. |
|
Bakery Fillings, Toppings and Inclusions: |
|
Fillings, toppings, a
batter ingredient to replace fats and artificial sweeteners. Natural PH
reduces mold formation; humectants provide moisture and antioxidants extend
shelf life. Can be smeared onto raisin loaf upon exiting the oven. |
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Dairy: |
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Can be used as
coatings, fillings and swirls in yogurts, cottage cheese and whipped
butters. Phenolics provide the texture and taste of fat, natural PH reduces
mold formation; natural sweeteners and fruit flavors reduce the need for
artificial sweeteners and flavoring; antioxidant properties reduce
quantities of BHA, BHT and TBHQ required and extended shelf life. |
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Nutritional Bars: |
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Sorbitol reduces
quantities of glycerin normally required; Antioxidants reduce quantities of
BHA, BHT and TBHQ required and extend shelf life; natural PH reduces mold
formation; natural sweetness and fruit flavor reduces need for high fructose
corn syrup and other artificial ingredients. |
|
Cereals & Snacks Coating/Ingredient: |
|
Reduced viscosity
allows product to be used in modern, highly automated spraying and coating
systems to coat flakes with the taste of Raisin. Humectants increase
moisture and antioxidants reduce BHA, BHT and TBHQ requirements and extend
shelf life; natural sweeteners and fruit flavors reduce the need for
artificial sweeteners and flavoring. |
|
Sauces: |
|
Replaces Paste which
produces a burned taste and inconsistent texture and color; paste must be
melted prior to use; puree is pumpable and pourable as delivered no burned
flavor and consistent color and texture. |
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