Product Page – Nutrition Facts & Product Specifications – Applications – Shipping Info
Bakery Fillings, Toppings and Inclusions:
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.
Dairy:
Can be used as an ingredient in yogurts and cottage cheeses.
Nutrition Bars:
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.
Cereals & Snacks Coating/Ingredient:
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.
Chocolates:
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.
Sauces:
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.
