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This concentrated puree has a tangy, molasses-like flavor and can be used for moisture binding, fat reduction, lipid oxidation suppression, and color enhancement. Scroll for ways to work with the ingredient.
Request a Sample6.4% soluble; 1.1% insoluble
1.5 to 2.2%
3.4-4.2
68°Bx
-Glucose: 20.80 g
-Fructose: 13.75 g
-Sucrose: .87 g
-Sorbitol: 15.10 g
45-55F <60% humidity
18 months
This puree has a sweet, tangy flavor similar to molasses or tamarind. It complements dried chiles, ginger, and other spices.
More Culinary Applications
This puree lowers drip loss in sausages while imparting rich mouthfeel. Its high level of antioxidants also suppresses lipid oxidation. The suggested usage levels for moisture binding in sausages is between 1% to 3% of the weight of the meat block.
More Meat / Poultry Applications
This adds body, tart sweetness, and depth to a range of sauces, especially dark tangy sauces such hoisin sauce, tamarind chutney, or barbecue sauce. Using the puree in sauces also allows for reductions in salt.
More Sauce Applications
This puree can increase moisture levels and lower fat and sugar in cakes and quickbreads. It can also take the place of butter and eggs in vegan cookies (see Vegan Chocolate Chip Cookies) and bind ingredients together in gluten-free formulations (see Flourless Chocolate Hazelnut Torte). In bars, it can take the place of some or all date paste, lowering total sugar levels.
More Bakery / Bars ApplicationsUniversity studies have shown that prune ingredients can bind moisture in place of phosphates. Our ingredients can also help reduce warmed over flavor and take the place of caramel coloring.
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Recipes, tips, and R&D ideas to inspire product creation with prune ingredients from Sunsweet
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